Spring sports finally wrapped up over the weekend. We are embracing late dinners on the back patio, playing with friends after school and just in general loosening the reigns a bit around here. To say we are ready for summer break would be an understatement. I keep telling the kids we are going to end the school year strong (more as a reminder to myself than anything else). Two more weeks. We can do anything for two weeks. Right?
We have fun plans for Memorial Day weekend; a good mix of family and friend time. Our weekend kicks off a little early with out-of-town guests arriving tonight. Last night as my boys and their friend buzzed around me, tossing a basketball back and forth, squabbling over a fidget spinner and planning out their summer (so many sleepovers!), it got me thinking about those long lazy summer days as well as all the fun we have planned this weekend.
I decided I need a go-to snack to take to the pool, or a friend’s barbecue or to the family potluck. I wanted something fresh, healthy-ish and won’t go bad in the heat of the summer sun. And as if in a cartoon, a light bulb went off over my head, and I remembered a cucumber mango salsa I used to make years ago. If you read my about page, you’ll notice I reference my grandmother and aunt who were exceptional home cooks. My aunt was famous for a pineapple salsa she would make every summer and bring to her friends whenever they got together for picnics or barbecues. Not that I want to be famous for salsa, but I love the idea of having a dish that you know is going to be tasty and fresh and preferably devoured by your friends and family.
With cucumber season right around the corner when my garden will start pumping out cucumbers on the daily, this recipe is perfect. Eaten with chips (my preference), or spooned over grilled chicken, you can’t go wrong with a big tub of it in your fridge. The salsa gets better over time, so if possible, make it a day ahead and leave it in the fridge overnight.
Cucumber Mango Salsa
- 1 yellow onion, diced
- 1 English cucumber, diced
- 2 ripe mangoes, peeled and diced
- 1 jalapeño, seeded and finely diced
- 1 bunch cilantro, finely chopped
- juice of 2 limes
- salt and pepper to taste
This recipe is really just prep work. Wash and cut the fruit and vegetables up into similar size pieces. I don’t like big pieces, so I try and dice everything pretty small, but you do you. Put everything in a big bowl including the chopped up cilantro. Squeeze the lime juice over the salsa and salt and pepper liberally. Stir well, cover and put in the fridge. The salsa should keep for a couple days in the fridge.