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Mango Salsa

Source: Steven Raichlen’s Big Flavor Cookbook by Steven Raichlen (Black Dog and Leventhal Publishing, 2003)


Mango Salsa

Recipe Notes

  • Yield: Makes about 1-1/2 cups


  • 2 to 3 ripe mangoes
  • 1 cucumber, peeled, seeded, and cut into 1/4-inch dice
  • 4 large scallions, trimmed and finely chopped (about 1/2 cup)
  • 1/2 red bell pepper, cut into 1/4-inch dice
  • 1 tablespoons minced candied ginger or fresh ginger
  • 1 - 1 1/2 Scotch bonnet, habanero, or other hot chile, minced
  • 1/4 cups chopped fresh cilantro or mint
  • 3 tablespoons rice vinegar or fresh lime juice, or to taste
  • 2 tablespoons brown sugar, or to taste
  • Salt and freshly ground black pepper

Recipe Steps

Step 1: Peel the mangoes and cut the flesh off the pits. Cut the flesh into 1/4-inch dice; you should have about 1-1/2 cups.

Step 2: Put the mango, cucumber, scallion, bell pepper, chile pepper, mint, vinegar, and sugar in a nonreactive mixing bowl; season with salt and pepper. Stir to combine. Correct the seasoning with vinegar and sugar; the salsa should be highly seasoned. You can prepare the ingredients ahead of time, but don’t mix them more than 20 minutes before serving.