Print
Mango Cucumber and 3-Pepper Salsa
This gorgeous Cucumber Mango Salsa is light and fruity. Its refreshing flavors are absolutely delicious with tortilla chips, crackers and cheeses. Enjoy it with grilled fish and with fish or chicken tacos, too. The ingredients are as fresh and clean as the flavors, so you don't even have to feel guilty when you eat the whole bowl.
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 - 4
Ingredients
- 1 mango peeled and diced
- ½ cup cucumber peeled and diced
- ⅓ cup shallot finely chopped
- 1 tablespoon serrano pepper finely chopped
- 2 tablespoons red sweet bell pepper* chopped
- 2 tablespoons orange sweet bell pepper* chopped
- 1 tablespoon lemon juice
- A pinch of red cracked pepper optional
- 1 teaspoon extra light olive oil
- 1 – 2 tablespoons cilantro or parsley finely chopped - divided
Instructions
-
In a medium-sized glass bowl, combine the diced mango and cucumber, chopped shallots, serrano pepper and sweet bell peppers.
-
Add the lemon juice, olive oil, red cracked pepper (if using) and half of the cilantro or parsley, and lightly toss to combine.
-
Garnish with remaining cilantro or parsley and serve. If making ahead, cover and refrigerate for up to 6 hours until serving.
Recipe Notes
*I used mini bell peppers - two red and two orange. You can certainly use all one color, or other varieties.