Mango- Cucumber Salsa

The key to a complete meal is one that is garnished and adorned with a drizzle, dip, or condiment of choice. I can’t think of a more perfect topping for a plate of tacos than this “Mango-Cucumber Salsa”!

This version feels like a breath of a fresh, summer breeze- giving the utmost amount of tropical vibes albeit a cold, wintry night or simmering summer night in a cramped NYC apartment.

Mango’s are the star of this show, but we amp up her flavor with the acidity of lime and orange juice. To balance the sweetness, red onions are added for a little pungentness, with the earthiness that freshly chopped cilantro always brings.

Now pick a ripe mango (this is key) and enjoy!

Mango-Cucumber Salsa

Time: 10 minues

Yield: about 1 cup

INGREDIENTS

• 1 ripe mango, peeled and cubed

• 1/2 cucumber, sliced and quartered

• 1/4 red onion, diced

• 1 tablespoon agave or maple syrup

• juice of 1 lime

• juice of 1 small orange

• salt, to taste

DIRECTIONS

1. Begin separating the mango from its skin. Sliced the mango on both sides against the pit. Using the lip of a cup, push each slice of mango against it so that the meat separates from the flesh, emptying into the cup.

2. Dice the mango meat into 1/2” cubes and place into a bowl.

3. Dice the red onion, quarter the cucumbers, chop the cilantro and add to the same bowl with the mango.

4. Juice the lime and orange and add to the bowl. Add the agave/maple syrup (you may need to add more depending on how bitter the lime and orange are)

5. Add salt to taste.

6. Use on top of tacos, grain bowls, burritos, and your coconut salmon.

7. Dive in!

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