Best Mango And Cucumber Salsa Recipes

Mango, Avocado, and Cucumber Salsa image

Provided by Debora Hotard

Time 45m

Number Of Ingredients 11

2 medium mangoes, peeled and coarsley chopped
1/2 medium red onion, finely chopped
4 oz can, diced chillies, thoroughly drained
1/2 c fresh cilantro, chopped
1 large clove of garlic, pressed
1 medium cucumber, peeled, seeded and diced (set in colander, salt heavily and allow to throw its water)
1 large avocado, seeded, peeled and diced
1/4 c olive oil, extra virgin
1 tsp salt or to taste
1/2 tsp crushed red pepper flakes, or to taste
1 medium lime, juiced

Steps:

1. Rinse and dry the diced and salted cucumber. Mix the cucumber with the rest of the first seven ingredients.
2. Season with salt and red pepper flakes to taste.
3. Stir in olive oil and lime juice. Serve at room temperature. (If refrigerated, remember to allow salsa to come to room temperature before serving).

SCALLOPS WITH SWEET CUCUMBER AND MANGO SALSA image

Categories Fish Sauté

Yield 4 people

Number Of Ingredients 8

1 c long-grain white rice (jasmine)
2 mangoes, cut into 1/2 inch pieces
1 cucumber, peeled and cut into 1/2 inch pieces
1 T grated ginger
2 t fresh lime juice
2 T olive oil
1/2 c fresh cilantro, chopped
1 1/2 lbs large sea scallops

Steps:

Cook the rice according to package directions. Meanwhile, in a medium bowl, combine the mangoes, cucumbers, ginger, lime juice, 1 T oil, cilantro, 1/2 t salt, and 1/8 t pepper; set aside. Rinse the scallops and pat them dry with paper towels. Season with 1/4 t salt and 1/8 t pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the scallops and cook until golden brown and the same color throughout, about 2 minutes per side. Divide among individual plates and serve atop the rice with the salsa.

Mango and Cucumber Salsa image

Provided by helenculley

Time 20m

Yield Serves 6

Number Of Ingredients 0

Steps:

Peel and chop the mangoes and tip into a bowl. Add the diced red onion and cucumber. Tip in the lime juice and the chopped red chilli. Also add the chopped or torn mint leaves
Season with salt and pepper and mix well. Leave for 2hrs in fridge before serving