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
- 1 mango peeled and diced
- 1/2 a small red onion diced
- 1/4 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!