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Mango Salsa

Serves 6 as a topping for grilled fish, chicken or pork. Also great as a filling or topping in a wrap with chicken, turkey, shrimp or tuna. Try as a dip with crispy tortilla chips or toasted flatbread squares.

Recipe Type: Appetizer Recipe Yield: 6 Servings Prep Time: 10 Minutes Cooking Time: 5 Minutes


Mini Seedless Cucumbers

Dressing Ingredients

  • 1 tsp (5 ml) low sodium soy sauce
  • 1 tsp (5 mL) lime zest
  • 2 tbsp (30 ml) fresh lime juice
  • 2 tsp (10 ml) canola oil
  • 1 ½ tsp (8 ml) light brown sugar
  • 2 tsp (10 ml) rice vinegar
  • ¼ tsp (1 mL) red chili flakes

Salsa Mix Ingredients

  • 4 Ontario greenhouse mini seedless cucumbers, diced really small
  • 1 ½ cup (360 ml) Frozen Mango, diced really small
  • 3 tbsp (45 ml) chopped cilantro


  1. For the dressing, combine all the ingredients and stir until well combined.
  2. In the meantime, prepare the salsa mix ingredients and place in a medium bowl.
  3. Pour the dressing over the salsa ingredients and toss well. Serve garnished with extra chili flakes, if desired.
  4. Makes 6 ½ cup (120 ml) servings