Step 1
With a sharp chef’s knife, dice mango into small cubes and place into a large bowl.
Step 2
Cut off and discard the stem of the jalapeño. Slice the jalapeño in half lengthwise. Remove the seeds and membrane. Dice the jalapeño and add to the bowl of diced mangoes (see Chef’s Tips). Toss together to distribute the diced jalapeño in the mangoes evenly.
Step 3
Sprinkle in the lime juice, minced garlic, and salt. Toss again to ensure everything is coated with the lime juice. Add in the Redpath® Golden Yellow Sugar. With a large rubber spatula, stir to coat the fruit with the sugar. Cover and place into the fridge; macerate for 30 minutes (to overnight), stirring halfway through to ensure all fruit is coated.
Step 4
Add the diced cucumber, diced red onion, and chopped cilantro to the bowl. Toss and serve immediately.
*When handling jalapeños or any hot pepper, wear gloves or wash your hands immediately after. Do not rub your eyes or touch your nose before doing so.
*If you prefer a spicier salsa, leave some of the seeds and membrane of the jalapeño when dicing and add them to the salsa. Taste the jalapeño before doing so to determine spiciness as it varies from pepper to pepper.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that the resulting salsa may be darker and have a more pronounced caramel undertone.