I've been struck with Mango Madness this year! So, I had to come up with something that could use the little pieces of mango that are left over and hanging on that hunkin' huge seed.
Here's my "Giant in Flavor, Tiny in Size"
Mango Salsa in Cucumber Cups.
This makes a fresh appetizer, party starter or just a healthy "take a moment to yourself" snack.
If you're not sure how to cut a mango, have no fear - check out my post for Mango and Coconut Milk Risotto for a few easy steps or the tips at Mango.org
For an easy guide to making Cucumber Cups - check out my post for Chilly Cucumber Cups with Spicy Mousse and Melon.
You can use the beautiful sides of the mango for this dish, or gather the scraps, trim the seed, and use the small bits to chop up for this salsa.
I can't stand wasting food (I've even soaked the seed in warm simple syrup for a mango infused ice cream base.)
The salsa goes great with Plantain chips, Steamed Fish, or piled on top of a spinach salad, too.
Hope your summer is glorious and this Mango Salsa in Cucumber Cups is a great addition. Enjoy!
Recipe: Mango and Cucumber Salsa
1 Mango (peeled and chopped small)
1/2 Cucumber (or the inside of scooped cucumber)
1/2 small red onion minced
1/2 Jalapeno minced (without seeds for less heat)
1/4 cup cilantro (chopped)
2 Tbls. Lime Juice
1) Mix all ingredients together and allow to marinade for 2 hours in fridge or overnight.
2) Fill Cucumber cups and serve.