Mango, Avocado and Cucumber Salsa

Debora Hotard


I love Hispanic-inspired flavors and keep Spanish oregano and cilantro in my home garden. My herbs are ready to use which inspired this salsa recipe. I also found avocados, cucumbers and mangoes on sale at the supermarket yesterday.

I served this salsa over grilled, Cuban seasoned pork loin chops with a side of Brown Rice & Black Bean Pilaf. It made for a fantastic meal. I hope you enjoy as much as my family did.

I also plan to try it over grilled chicken and both grilled shrimp and fish.

Note: You may refrigerate for up to a day ahead of serving.

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45 Min


No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
There are so many layers of flavor from the sweetness of the mango to the heat from the chili peppers, I couldn't get enough of it. This would be amazing on top of some grilled chicken, pork or fish. It would be just as good with some tortilla chips. Light, refreshing and delicious!


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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Fruit
Regional Style: Spanish
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy
Hashtags: #Summer, #Refreshing