mango, avocado, and cucumber salsa

★★★★★ 2
a recipe by
Debora Hotard
Georgiana, AL

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 it 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.

Blue Ribbon Recipe

There are so many layers of flavor from the sweetness of the mango to the heat from the chili peppers, we 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!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 10
prep time 45 Min
method No-Cook or Other

Ingredients For mango, avocado, and cucumber salsa

  • 2 md
    mangoes, peeled and coarsley chopped
  • 1/2 md
    red onion, finely chopped
  • 4 oz
    can, diced chillies, thoroughly drained
  • 1/2 c
    fresh cilantro, chopped
  • 1 lg
    clove of garlic, pressed
  • 1 md
    cucumber, peeled, seeded and diced (set in colander, salt heavily and allow to throw its water)
  • 1 lg
    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 md
    lime, juiced

How To Make mango, avocado, and cucumber salsa

  • 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).