Winner! Winner! Writer Cathy Rueter's Mango Salsa Recipe!


There were some delicious recipes entered into the contest. Thank you to all the entrants, your culinary prowess is appreciated.

Through a random drawing, Writer Cathy Rueter's was selected! Congratulations, Cathy!

Cathy's recipe story-

In 2015 I’d recently met the woman who would become my favorite professional photographer,

Sheila. At the same time, I’d discovered I was allergic to more food, I just wasn’t sure which

were the culprits. Sheila was coming over to discuss photos for my new website. My mood

wasn’t one of hospitality that day. It was too hot for this transplanted Northerner, and I had little

food in the house to offer a new friend—being in the midst of systematically removing any

offending foods.

The beautiful yellow, orange, and green hues of fresh mangoes, sitting next to the vibrant reds of

fresh cherry tomatoes from my garden caught my attention and reminded me of coolers days to

come. I started chopping and mixing, hoping it would taste good. The fresh ingredients were a

hit. I share this recipe in honor of my talented friend, during the cooler fall season those colors

reminded me of.

Mango Salsa

A no cook dish! This one is perfect with chicken, cracker chips, salad, scooper chips, fish...any

dish in which you need a fresh topping or scooping side. I love this with gluten free sea salt

crackers from Aldi’s.

Mango Salsa

Serves: 2

Necessary items: medium size bowl

Time: Prep time 20-30 minutes, wait time approximately 30 minutes, cook time – zero!



1 ½ cups diced, fresh mango

½ cup diced, fresh pineapple

¾ cup diced tomatoes (or cherry tomatoes, quartered)

½ cup diced orange bell pepper

½ cup diced cucumber

⅛ cup green onions, sliced thin (3-4 Tbl chives works well in place of green onions)

⅛ tsp pepper or to taste

½ tsp salt or to taste



Dice all fruit and vegetable ingredients.

Drain excess juice.

Put all fruit and vegetable ingredients in bowl with salt and pepper and thoroughly stir.

Cover bowl and let sit for approximately 30 minutes (if longer than 30 minutes before serving,

store in refrigerator and remove to warm for 30 minutes before serving), thoroughly stir again.


Serve over chicken, fish, or rice. Use for salsa dip with crackers, chips, etc.



 Originally posted on © 2015

About Cathy-

Cathy Rueter writes Christian mysteries filled with heartache, hope and healing. A former journalist and bridal designer, she crafts stories with a dash of romance, a slash of death, and a fashion designer protagonist.

While she can’t get away from her northern accent and Michigan roots, a y’all or two has snuck in from her adopted home of North Texas.

Connect with her at CLeaRly Creative Writing: