Saturday, September 04, 2010

Recipe for Kiwi, Mango, and Cucumber Salsa with Lime and Jalapeno

Kiwi, Mango, and Cucumber SalsaA few weeks ago I was e-mailing back and forth with my friend Lydia and mentioned that I had mangos and kiwis and was wondering what to make. Lydia immediately suggested salsa, and this ultra-simple salsa recipe was the happy result. Although the salsa doesn't have a lot of ingredients, it's extra flavorful from the mango, kiwi, and lime juice, with a slight touch of spiciness from the jalapeno, and the cucumber adds a nice savory note. I ate this over grilled chicken breasts, (although I didn't remember to take a photo of the chicken plated with the salsa, sorry!) Check after the recipe for more chicken, meat, and fish I think would be good with the salsa. If you have serving suggestions for a fruit salsa like this, I'd love to hear them in the comments.

Peel the kiwifruit and dice into pieces approximately 1/2 inch.

Peel the mango and cut into pieces the same size as the kiwi. (Here is How to Cut a Mango if you haven't done it before.)

Cut up cucumbers in pieces the same size as kiwifruit and mango. I had small cucumbers with thin skins, but if you're using larger cucumbers I would peel or partially peel them.

Thinly slice the green onions.

Mix fresh squeezed lime juice with just a touch of green Tabasco sauce, or you could use a couple of small jalapenos, finely diced if you don't have the green Tabasco.

Mix all the ingredients together and it's done. You can chill for a few hours, or serve at room temperature.

Kiwi, Mango, and Cucumber Salsa with Lime and Jalapeno
(Makes about 2 cups of salsa, recipe created by Kalyn with inspiration from Lydia.)

4 kiwifruit, peeled and cut into 1/2 inch pieces
1 mango, peeled, seed removed, and cut into 1/2 inch pieces
2 small cucumbers, cut into 1/2 inch pieces (if the cucumber has thick skin, I would peel it)
2-3 green onions, sliced
4 T fresh squeezed lime juice
1 tsp. green Tabasco sauce (or more, if you like it spicy)
sea salt to taste (I used about 1/2 tsp.)

Peel kiwifruit and cut into pieces about 1/2 inch. Peel mango and remove seed, then cut the mango into pieces about 1/2 inch. Cut cucumbers into pieces the same size as kiwi and mango, peeling if the cucumber you have has a thick skin. Slice green onions.

Combine the diced kiwifruit, mango, cucumber, and sliced green onions in a bowl (with a tight-fitting lid if you're going to chill the salsa.) Whisk together the lime juice and green Tabasco sauce in a small bowl, then pour over the fruit-vegetable mixture. Stir a few times to combine.

This can be served at room temperature or chilled for a few hours.

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Recipe Ideas for Things I Would Serve with This Salsa:
Grilled Lime and Chile Chicken (this is what I ate with the salsa)
Very Greek Grilled Chicken
Grilled Chicken Sanpete Kabobs
Creole-Seasoned and Pan-Fried Pork Cutlets
Grilled Pork Chops with Soy Sauce, Cumin, Lime, and Oregano
Cuban Flank Steak
Grilled Lime and Chipotle Pork Chops
Spice-Rubbed and Roasted Fish Fillets - Orange Roughy, Halibut, Cod, or Tilapia
Grilled Salmon with Maple Syrup Glaze
World's Easiest Roasted Tilapia

South Beach Suggestions:
Fruit salsa like this would be approved for phase 2 or 3 of the South Beach Diet.

More Salsa Ideas with Kiwi and Mango:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Kiwi-Mango Salsa from The Kitchn
Seared Salmon with Kiwi-Mango Salsa from The Cookmobile
Sauteed Shrimp with Warm Tropical Fruit Salsa from Simply Recipes
Goat Cheese and Poblano Quesadillas with Fruit Salsa from Food Blogga
Grilled Shrimp Lettuce Cups with Tropical Fruit Salsa from Steamy Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Full Disclosure:
Kiwifruits and mangos used in this recipe were sent to me to try by Zespri Kiwifruit and The National Mango Board.
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More to Chew On:


  1. I surely can't take any credit for this, as you've made an absolutely beautiful salsa with no help from me! The cucumber is a great idea, to add some crunch. I can imagine this over roasted or grilled white fish, and though I don't eat pork, I'm thinking it would be great on grilled pork, too.

  2. Lydia, we can share the credit! I do think it would be divine on fish and pork chops both, although it was great on the lime and chile chicken!

  3. This is a lovely fruit medley! I want to stuff it in a quesadilla along with some brie!

  4. Every time you said 'kiwi' instead of 'kiwifruit' I imagined you slicing up a kiwi (as in the bird, or a New Zealander).

    From a kiwi.

  5. Wow - that looks wonderful! I eat fruit and bean type salsas on pretty much everything, from omelets to cottage cheese, or tucked into lettuce leaves or rolled up turkey slices - it adds just the right amount of zing to an otherwise ho hum meal...

  6. Joanne, mmm, brie! I love the sound of that.

    vege_nz, that's funny. In the U.S. I think they are called kiwis as often as they are called kiwifruit, but I try to use both so there's no confusion as to what I'm talking about.

    Katrina, great ideas. I'd love this on an omelet.

  7. Kalyn,
    Looks wonderfully fresh and tasty. I think it would be great with cumin rubbed pork tenderloin on the grill.

  8. Susie, that sounds like a great combination!

  9. What a pretty picture!! So perfect for so many things. Love this recipe!

  10. Thanks Kim. I really liked this combo.

  11. Looks wonderful! Though I'm worried about the jalapeno here, does it overpower the fruits?

  12. Matt, if you use the green Tabasco like I did, it's only the tiniest bit spicy.

  13. I love fruity salsas! And this definitely looks delicious!

  14. Junglefrog, thanks! Hope you will try it.

  15. It looks really lovely and fresh. Probably be great with something fresh off of a grill too...

  16. Indie.Tea, thanks. I loved it with the grilled chicken.

  17. Oooh, this would definitely be perfect with a bit of sea trout or salmon. I'm off to buy some kiwis!


  18. Rachel, that sounds good to me!

  19. Stumbled on your blog when I was searching for nifty new ways to preserve herbs - have always just dried them - and was richly rewarded. Thanks for your time and expertise, fellow teacher!

    I'll be checking in again.
    Carrol Ann from the Great White North

    By the way - that salsa looks good, too

  20. Thanks Carrol Ann! I'm glad the info on freezing herbs was helpful.

  21. what an interesting combination of flavors! looks delish!

  22. Thanks Jaime. I loved this combination.

  23. What a beautiful and colorful salsa - I can imagine it would taste wonderful on top of a grilled fish fillet!

  24. Thanks, and I agree, this would be great on grilled fish.

  25. Wow thanks for sharing this very healthy food recipe. I love kiwi and mango and I'm gonna try doing this at home :)


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