Mango, Cucumber and Cilantro Salsa

Recipe by Dianne Dillman, Shuttle Contributor, Food Writer, Professional Chef and Weavers Way working member

  • 1 mango, slightly underripe or ripe
  • 1 small cucumber, peeled or unpeeled
  • A big handful of cilantro leaves and tender stems (Thai basil or Vietnamese coriander can also be used)
  • A small amount of finely chopped onion or scallion (optional)
  • Juice of one lime
  • Hot sauce or finely chopped chili peppers to taste
  • Sea salt


Cut the mango off the pit and dice into 1/4” to 1/2” cubes. Split the cucumber in half and scoop out the seeds with a teaspoon; dice into 1/4” cubes. Chop the cilantro finely and add to the mango and cucumbers. Add finely chopped onions or scallions, if using, to the mix along with the lime juice and season to taste with salt and hot sauce.