Nothing beats a refreshing Mango & Cucumber Salsa. Serve this bowl of sunshine alongside grilled chicken, grilled fish, next to shrimp kabobs or spoon it all over a chicken pita. Bring it with you on picnics or potlucks, whip up some for a BBQ or super bowl party, it’ll work every single time you make it. When it’s hot outside, it also makes for an amazing lunch when eaten with a just a piece of lightly buttered flat-bread and maybe some feta.
My kiddo devours this stuff, so let me show you how I make my kid friendly version and maybe your munchkin will like it as well.
1/2 a red onion
2 tsp fresh ginger
3 tbsp sweet chili sauce
coriander or flat-leaf parsley
Peel a cucumber, cut it in half and use a spoon to remove the seeds.
Call for help! In my case help consisted of two tiny toddler hands with a blunt miffy knife. Time the kid starts pulling his weight around here… he’s 3! Can’t be a slacker forever.
Turn the cucumber into small pieces.
Do the same with 1/2 a red onion or 1 small red onion.
Peel and finely chop the mango as well. So much of the mango never makes it into the bowl because it somehow ends up in my mouth. Totally subconsciously, of course.
Small piece of a freshly grated ginger, this was about 2 tsp. I took mine out of the freezer.
Now this is where my recipe differs. When you have kids eating this as well, you can’t just carelessly throw in a chili pepper! Well, you can, but they’ll whine and whimper and suckle the faucet all night. It’s not a pretty sight. So, a more humane approach is to drop 3 tbsp sweet chili sauce in a bowl. This doesn’t just spike it up in a mild way, it also sweetens it a little.
Stir in the grated ginger.
Pour the sauce over the salsa, squeeze in the lime juice (I’ve used 1/2 a lime) and add a little salt to taste.
Finely chop a handful of coriander or flat-leaf parsley.
Gently combine all the ingredients.
I’ll always be amazed how something so simple can not just look utterly beautiful, but also taste so elegant.