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Mango Cucumber Salsa w/ a Kiss of Rosemary


Gotta love the mango… sweet, hearty, creamy, cooling and overall d’lishes!  I mean really, what’s not to like?!

And it just so happens that I’ve got mangoes coming out of the wazoo…

Last weekend my brilliant self and I volunteered to cook for a BBQ for about fifty people (my husband must have asked me twenty times if I was nuts and each time I simply smiled and said yes). I figured, how hard could it be… I would marinate some chicken and some shrimp, grill up some veggies; make a few homemade salsas and create a poolside fiesta for the BBQ.

Well I was right… it wasn’t hard at all; the only catch was that it was REALLY time consuming!! I didn’t take into account that making mango salsa for fifty would take a wee bit longer than making mango salsa for three or four… woopsie!

Anyway, I had about four mangos left over so I’ve been eating a bit of mango everything the last couple of days (mango and chicken salad, mango smoothies, mango and yogurt… you name it). I was grilling up some Tuna (recipe on the way!) last night – Okay, let me rephrease that- B was grilling up some Tuna last night (but I did marinate it!) – and wanted to use the mango yet again.

My go to salsa with mango is my Mango and Black Bean Salsa and as much as I love that one I wanted to try something different. The results? Mango and Cucumber Salsa w/ a Kiss of Rosemary.

This Salsa actually waivers between a salsa and a chutney.
I used it to top the Tuna but could also imagine it on a chicken wrap, a burger or even on top of a quesadilla. Whatever you decide to do with it, it is definitely an easy way to brighten up a dish!

Mango Cucumber Salsa w/ a Kiss of Rosemary

Yield: Serves 4


  • 1 mango, peeled and diced
  • ½ a small red onion, diced
  • ¼ cup of diced red roasted peppers (right out of a jar)
  • 2 Persian cucumbers, diced up
  • Juice of half a lemon
  • 1 tsp of chopped rosemary
  • Pinch of salt


Combine everything in a small bowl and enjoy!

Calories: 52; Total Fat: 0.2g; Saturated Fat: 0.1g; Cholesterol: 0mg; Sodium: 72mg; Carbohydrate: 12.6g; Dietary Fiber: 1.1g; Sugars: 8.7g; Protein: 0.8g

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3 comments on “Mango Cucumber Salsa w/ a Kiss of Rosemary

  1. Hi Dani ! Another great recipes…just a question. What is persian cucumber? ” Italian” cucumber has the same flavour? thank you!
    today I was tempted to try that tuna and onion egg pizza but then it was too hot to use a pan, so I made your fantastic tuna baguette. soooo good.
    by the way, just to tempt you , we made rosemary and lavander ice-cream. amazing. really, people loved it. as well as white chocolate ice-cream with nutella. no word could explain !

  2. That sounds absolutely amazing. I am definitely going to try this! I’ve never heard of rosemary in a salsa before. Did you find that it was at all tough or woody? (That is one of my perpetual problems with fresh rosemary.

  3. Valeria – First of all, I LOVE the idea of the tuna and onion egg pizza… I may just have to try that for lunch with my leftover tuna! As for the Persian cucumbers they are imiliar to a common green-skinned cucumber, but the Persian cucumber measures about four to five inches long and has a super crunchy texture. You could use any cucumber though and it would be great.
    And the ice cream… OMG, consider me tempted… very, very tempted!!

    Hil – I’ve never heard of rosemary in salsa either but I was trying to do something different while matching the flavors of the tuna I served it with. Fresh rosemary can be very woodsy depending on the freshness… I have a little herb garden on my balcony so the rosemary was super fresh and not woodsy. But as a side note, whenever I work w/ fresh rosemary I always try to chop it itsy, itsy, bitsy in order to avoid chewing a woodsy chunk… hope that helps.

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