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Mango Cucumber Salsa

Perfect for your weekend party!
Photo by Bruce Barone.
I highly recommend this:
1/4 cup fresh lime juice
1 tablespoon apple cider vinegar
1/2 teaspoon sugar
2 large, ripe mangoes (about 1 pound each), peeled and cut into 1/2-inch dice
1 large seedless cucumber—peeled, seeded and cut into 1/4-inch dice
1 large jalapeño, seeded and minced (I used 1 small red & 1 small green jalapeno)
1 tablespoon finely chopped basil
In a bowl, mix the lime juice with the vinegar, sugar and a generous pinch of salt. Add the mango, cucumber, jalapeño and basil and toss well. Cover and refrigerate until chilled, about 30 minutes.

Make Ahead
The relish can be refrigerated overnight. Add the chopped basil just before serving

5 thoughts on “Mango Cucumber Salsa

  1. Bruce, this sounds like another winner, but what might I substitute for the mango? My family isn’t a fan and I’m not sure what might be a harmonious substitute. Thank you! ~Jennifer


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