When I walked into the grocery, mangoes in great abundance were screaming from the front bin…”me! me! take me!”  I couldn’t resist those tropical little beauties so I selected one that was ready for garnishing baked Halibut planned for the day’s menu.

I had a vague recollection of a recipe I once read from Elise Bauer’s blog, Simply Recipe involving cucumbers. I don’t have a phone that can access the internet or I would have been able to find her recipe. I really need to consider this, what is now, an old phenomenon but… my husband and I try our best to live on a budget so that our kids can spend their inheritance for those luxuries….  so, without Elise’s recipe in hand,  I had to choose ingredients I best recalled.

While I realize, not in season, I bought cucumbers anyway. I know, I know, I gave justification to the organic farmers in other countries to continue passage across the oceans to feed me. Once I saw those baby cukes lined up like soldiers awaiting their orders, I couldn”t resist.

For more color, a red onion was the choice. For more crunch, I added a bell pepper.

The mango provided a tartness with added sweetness while the cucumbers gave a summer appeal to the salsa. The right amount of cayenne provided a nice bite.

This was served as a topping over baked halibut but this would go well with any protein.

When plated, I squeezed lime over the halibut and salsa for a citrus taste.

Ingredients are a derivation from Simply Recipe:

One whole mango, cut into chunks
One baby cucumber, peeled and sliced 1/8 inch slices
One half green bell pepper, seeded, finely diced
1/4 red onion, finely diced
1/4 tsp cayenne or more to taste
1/2 lime, squeezed after plating