Mango-Cucumber Salsa
By America's Test KitchenPublished on August 2, 2011
Yield
Serves 16 (Makes about 4 cups)
Ingredients
1 tablespoon extra-virgin olive oil 1 tablespoon fresh lime juice 1 teaspoon sugar 1 large mango, peeled, pitted, and cut into ¼-inch pieces½ large cucumber, peeled, seeded, and cut into ¼-inch pieces6 radishes, cut into ¼-inch pieces1 clove garlic, minced½ habanero chile, seeded and minced½ small red onion, minced2 tablespoons chopped fresh basil
Before You Begin
Make sure that the mango is not overly ripe to ensure easy cutting and scooping.
Instructions
- Stir oil, lime juice, and sugar together in small bowl until sugar is dissolved.
- Toss mango, cucumber, radishes, garlic, habanero, onion, and basil in large bowl. Stir in lime juice mixture until combined. Season with salt and pepper to taste. Serve. (This salsa is best served within 1 hour. To make ahead, mix all ingredients except mango together and refrigerate up to 1 day. When ready to serve, add mango and toss gently.)
Yield
Serves 16 (Makes about 4 cups)Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon sugar
1 large mango, peeled, pitted, and cut into ¼-inch pieces
½ large cucumber, peeled, seeded, and cut into ¼-inch pieces
6 radishes, cut into ¼-inch pieces
1 clove garlic, minced
½ habanero chile, seeded and minced
½ small red onion, minced
2 tablespoons chopped fresh basil
Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon sugar
1 large mango, peeled, pitted, and cut into ¼-inch pieces
½ large cucumber, peeled, seeded, and cut into ¼-inch pieces
6 radishes, cut into ¼-inch pieces
1 clove garlic, minced
½ habanero chile, seeded and minced
½ small red onion, minced
2 tablespoons chopped fresh basil
Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon sugar
1 large mango, peeled, pitted, and cut into ¼-inch pieces
½ large cucumber, peeled, seeded, and cut into ¼-inch pieces
6 radishes, cut into ¼-inch pieces
1 clove garlic, minced
½ habanero chile, seeded and minced
½ small red onion, minced
2 tablespoons chopped fresh basil
Why This Recipe Works
For a Mango-Cucumber Salsa recipe that pairs perfectly with grilled fish, we cut mango, cucumber, and radish into very small pieces of equal size. It is important to use a ripe, but not overly ripe, mango in this salsa recipe—if it’s overly ripe, it will be impossible to cut into neat dice. A habanero chile lent the Mango-Cucumber Salsa searing heat and fruity flavor, which we controlled by removing the white pith and seeds.
Before You Begin
Make sure that the mango is not overly ripe to ensure easy cutting and scooping.
Instructions
- Stir oil, lime juice, and sugar together in small bowl until sugar is dissolved.
- Toss mango, cucumber, radishes, garlic, habanero, onion, and basil in large bowl. Stir in lime juice mixture until combined. Season with salt and pepper to taste. Serve. (This salsa is best served within 1 hour. To make ahead, mix all ingredients except mango together and refrigerate up to 1 day. When ready to serve, add mango and toss gently.)
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