Hi! Trying to compensate my absence with back to back posts. I need to blog all the summer recipes I’ve made before the rainy season officially starts and I am really lagging behind. I thought at least I’ll give you this mango salsa recipe before mango season is ends. This salsa is a perfect accompaniment to your chips and a great side to grilled chicken or lamb chops.
I don’t remember how many bowls of this sunshine I have devoured this summer. It is my absolute favorite. I eat chips just so that I can have salsa (or any other dips/condiment for that matter!!) and end up having it by spoonfuls in lieu of chips! I have a couple of peaches sitting in my fridge, waiting to be used up & I most certainly plan of turning them in to this salsa sans cucumber this evening (with mint of course!).
Enjoy& be patient.
Weekend is almost here! 😉
Mango Cucumber Salsa:
Serves: 2 | Prep time: 5 minutes | Cook time: 0 minute | Total time: 5 minutes
- 1 small red onion, finely chopped
- 1 jalapeño pepper, seeded & finely chopped
- 1 cucumber, finely chopped (about 1 cup)
- 1 ripe mango, sliced, pitted & finely chopped (about 1 1/4 cup)
- Salt & freshly cracked pepper, to taste
- 1/4 cup fresh basil, chiffonade (can be subbed with coriander leaves)
- Juice from 1 lemon
Don’t know what is basil chiffonade? – Pioneer woman tells you here!
Toss all of the ingredients in a bowl. Refrigerate until ready to serve (about 3-4 hours max otherwise it turns mushy). Serve with your favorite chips or a meat of choice.