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Cucumber Mango Salsa Recipe Dish

Cucumber
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

Ingredients

Mini Seedless Cucumbers

Dressing Ingredients

 

  1. 1 tsp (5 ml) low sodium soy sauce
  2. 1 tsp (5 mL) lime zest
  3. 2 tbsp (30 ml) fresh lime juice
  4. 2 tsp (10 ml) canola oil
  5. 1 ½ tsp (8 ml) light brown sugar
  6. 2 tsp (10 ml) rice vinegar
  7. ¼ tsp (1 mL) red chili flakes


Salsa Mix Ingredients

 

  1. 4 Ontario greenhouse mini seedless cucumbers, diced really small
  2. 1 ½ cup (360 ml) Frozen Mango, diced really small
  3. 3 tbsp (45 ml) chopped cilantro

 

Instructions

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