Mango and Cucumbers Salsa

The season for mango is almost over. I saw my favorite cultivar, called Maya at the market, and took some fruits without even thinking what to do with them. I am not sure if everywhere in the world people actually distinguish between various Mango cultivars, but in our country we have, at least, 4-5 clearly distinguishable cultivars of Mango available during the season.  The fruits of this specific cultivar are relatively small (like a large pear), with a very thin skin and very fruity, sweet and juicy pulp. The uniqueness of this cultivar is that the pulp isn’t fibrous like in many others, therefore making it very suitable for salads and desserts.

We bought some steaks today and I was looking for a light side-dish. Mangoes came very handy….



1 mango
1 medium-sized cucumber
1 small chili pepper (6-7 centimeters-long)
Cilantro and Mint – 2 table spoons of chopped leaves of each
1 branch of Basil
1 tbsp. of vegetable oil, odorless
1/2 tsp. of balsamic vinegar
Juice of half a lemon, or, even better, lime

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Home-made Cucumbers in Brine

Many people prepare home-made marinades. Cucumbers in Brine is, probably, one of the simpler and tastier home-made marinades ever invented. Below you can find my version, heavily influenced by my mother, but, as always, modified and adjusted to my own taste.



Cucumbers (the amount should be chosen accordingly to the jar you have for marinating)
1-2 garlic cloves
1-2 sprigs of dill
Small horseradish root

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