Mango Salsa (3 Ways)

To make each of these variations, you will need the following:
two Kirby cucumbers (the fat ones for pickling, not the long, skinny ones), two mangoes (either variety, but make sure it is still firm because a mushy mango will not work!), juice from one lime (you can use 1/2 if you don't like a lot of lime), 3T of chopped cilantro leaves, and 1/8t. of chile powder, red pepper flakes or crushed red pepper depending on which flavor you like.

To prepare the cucumbers, peel each with a veggie peeler and rinse with cold water.  Cut in half lenthwise and spoon out the seeds and pulp, discard.  Dice the cucumber halves into small pieces about 1/4" x 1/4".

To prepare the mango, wash the fruit and peel the mango with a paring knife or veggie peeler.  Use the knife to score and cut out pieces of mango that are large enough to dice down into the same size pieces as the cucumber.

Mix cucumber, mango, lime juice, cilantro leaves and spices into a large bowl.  Mix well.

Variation #1 - SWEETNESS
Add 1T brown sugar, 1/8 salt and a few shakes of garlic salt or powder to taste.  You can also add a small pinch of ginger.

Variation #2 - CHUNKS
Add 1 diced red onion, two minced cloves of garlic, 1/2 c. of yellow corn kernels, 1/2 can black beans (drained and rinsed), and one diced red bell pepper.  You can also add chipotle or paprika to taste for a Southwest flavor.