The salsa was so good that I ate the entire batch. I have to make it again for tonight.

Andrei - I know what you mean...

I've had cucumber salsa and mango salsa, but never the two together. I was going to make mango salsa tonight, but I think I'll add some cucumber. Nice to find your blog - I've bookmarked it so I can come back and read more when dinner doesn't beckon. Yes, I know it's late...We're a second shift household and have rather odd hours. ;)

Elise, this recipe was awesome!! I added to just about everything; rice, salads, with chips, on the chipolte pork. The mango was a pain to chop but well worth the effort!

I'll have the roast duck with the mango salsa

Lately I have been serving mango salsa atop chili-encrusted flank steak - mmmm!!! Thanks for the recipe as well as the mango-slicing instructions - my technique has been very clumsy and time-consuming, so I'm glad for the expert tips. :)

YUMMY INDEED! Adapted this salsa to use with roasted Cornish Hens. We just added a very small lunchbox-size box of raisins, soaked in the lime juice, but thought later that rum could replace the lime for the hens. Other thoughts: try adding a smidge of shredded coconut, too? Anyway, it was a touch of the divine. ;-)

I love eating mango, but unfortunately I'm allergic to the skin. It's like milkweed to my skin. I get a horrible rash. so I can't cut my own. But I do buy mango in a jar. and my salsa is a bit different.

I add tiny diced apple (granny smith), and tiny diced celery and I omit the jalepeño

You and I seems to ride on the same page often!! Not only will I be making your Tapioca at Poulet again tomorrow, but look:
http://www.kqed.org/weblog/food/2006/08/gazpacho-shuna-athens-late-summer.jsp

!!!

Does anybody have a recipe for a mango salsa without cucumber? With tomato? I love salsa with tomato and mango, but I hate cucumbers! And the last few times i've seen a mango salsa recipe it has included cucumber. thanks!

Yum! I heart mangos or kumquats in my salsa!

I've made this without the cucumbers but with some chopped pecans. The extra crunch is great.

I've also added fresh pineapple. We always say we're making this for whatever we're grilling, but we end up scooping at least half of it out of the bowl with chips before the meat is done!

I love this recipe, too! I like to use peaches instead of mangos, tastes marvelous!

i love this recipe. it's also great as a dip as an alternative to regular salsa and as a hamburger toppings. yum!

I make my mango salsa without cucumbers, but with diced red bell pepper. In addition to the other ingredients you list, I also add a splash of rice vinegar (a light, sweet-ish white vinegar).
In addition, since there is always mango left on the mango pit, I squeeze it over the bowl of ingredients so that I get every last drop of mango juice into the salsa. It's always a huge hit and GREAT with blue corn chips or on top of a spinach salad.

OK, I love Mango Salsa it go so well with so many things especially fish. Can't wait to try this one.
thanks

I've made mango salsa with tomatoes and without cucumbers and usually serve it on grilled salmon. Yum! I'll have try this one. Once I substituted chopped peaches for the mango and it was superb. That might be good here too!

I have never prepared mango salsa with cucumber but can't wait to try. I like to add some diced red bell pepper to contrast the color and add some sweetness. It's great as a topping to grilled swordfish.

Thank you for this recipe. It was amazing atop the seared Ahi tuna, the recipe for which I also got from this site.

I made this salsa for a Memorial Day barbecue this weekend. It was delicious served with blue corn chips and guacamole. I added some diced red bell pepper to the recipe to add some extra color and flavor. A friend asked for the recipe and I will definitely make it again! Thank you!

Elise,
Wow! This salsa was excellent ~ I wish I'd doubled the batch. My husband loved it on top of his grilled salmon, but I arm-wrestled him to save a few bites for me and my blue corn chips. This salsa has just become a regular item at our table. (I added a smidgen of Agave nectar (honey would work, too) to cut the heat a bit.) LOVED IT!!!

I've just gotten back into cooking (after finally finishing my PhD) and this was the first thing I tried. I just wanted to say thanks for a great blog and a recipe I now crave. I have to keep a stock of the ingredients because I get up and eat it in the middle of the night (which is better than the cookies I was snacking on). :)

My first taste of Mango Salsa had chopped jicama in it. Delicious, it gave it the crunch I like and the jicama is mild so did not detract from the mango flavor.

Rhiannon, I hope this recipe is what you're looking for! It is very much like Elise's recipe with the addition of tomatoes.
Mango-tomato Salsa

1 large or 2 small mangoes*, diced
2 Roma tomatoes, cut into small pieces OR 10 cherry tomatoes cut in half OR a half pint of small grape tomatoes
1 small red onion, diced (cipollini are great for this!)
1 minced Poblano pepper (seeded and ribbed – don’t forget your gloves for this!)
2 or 3 Persian cucumbers, diced (do not need to be peeled)
¼ cup fresh cilantro or Italian flat leaf parsley, chopped

Cut the vegetables and combine. Add the juice of one (or two limes depending on size and acidity) lime and salt and pepper to taste. Stir gently but thoroughly. Let marinate at least 1 hour, stir, adjust seasonings and serve.

Options: I buy hot peppers during the summer at the farmer’s market and freeze them whole, then cut and use as needed. If I do not have any Poblano (or Anaheim or jalapeno) on hand though, this is excellent with about ½-1 teaspoon of smoked ancho or chipolte pepper. The smoky flavor is wonderful especially with any kind of grilled meat or fish.

*Look for the yellow mangoes. I get them in Chinatown, but I have seen them in other stores in the area for specialty produce. They are softer, sweeter and not nearly so fibrous as the more common type.