Campfire Mango Salsa



  • 3 pints fresh, ripe mangos, diced (or frozen mango chunks, or other fresh, ripe, seasonal fruit, such as strawberries or peaches)
  • 1 pint cucumbers, peeled and small diced, seeds removed or seedless English cucumbers
  • Red onion, peeled and finely diced
  • ½ cup fresh cilantro, finely diced
  • 2 – 3 jalapenos, stem and seeds removed, finely chopped (to taste). If you want it hotter, add some of the seeds back in.
  • Zest and juice of medium Lime
  • Pinch of sea salt
  • Honey to taste, about 1 tsp.
  • Pepper to taste



  1. Mix ingredients, through sea salt, together.
  2. Add honey and pepper to taste.
  3. Keep in cooler until ready to consume.
  4. (Suggestions) Serve with tortilla chips, or as entrée topping. It’s great on fish!

Recipe contributed by Chef Michael’s Catering.