This bright and spicy mango cucumber salsa is the perfect thing to serve on a hot summer night!
Scoop it up with chips, or serve it on grilled chicken, steak, or fish.
How to make mango cucumber salsa
- Cucumber: Even though this dish is the epitome of garden eating, you want to avoid cucumbers with a lot of seeds. Ironically, a traditional “garden cucumber” fits the bill for “too many seeds, unless you want to scrape them out.” If you’re growing little cucumbers with small seeds like Peruvian or pickling cukes those would be perfect! If not, grab an English cucumber from the grocery store.
- Mango: We’re not going to say the mango is the world’s most perfect fruit – but let’s face it – it’s up there! It tastes like a perfect combination of a peach and a pineapple. What’s not to love? They’re fabulous in smoothies, flavorful cocktails, in moist cakes, in luscious puddings, on colorful summer salads, and of course in salsas. However, if you can’t find mangos, there are some decent substitutions. First, peaches. They fit the flavor profile the closest to a mango. Then you could try papayas, nectarines, and if you have one laying around, even a kiwi!
- Jalapenos: There’s just something insanely fruity and perfect about a jalapeno picked fresh off the vine. It’s spicy with a kiss of citrus and a savory pepper flavor. However, if you’re really a heat lover, you could always try a habanero. Yes, they’re very spicy. But, they do also bring their own inimitable citrus layer to this salsa. (Also, to mitigate the heat somewhat you can remove the seeds and membranes, because that’s where the eye-popping heat comes from!)
- Cilantro: This delicate little herb has a big fan base in our kitchen! It’s a little floral, a little lemony, and the soft stems are a delight in a salad! However, due to mother nature being less kind to some people – a decent amount of people just can’t stand cilantro because their taste receptors tell their brain they’re eating soap! (Which, admittedly, sounds pretty unpleasant.) So, if you’re cilantro averse, feel free to substitute in parsley or even a little bit of fresh thyme for a slightly Caribbean flair!
- Lime Zest: Lime zest really ties the whole salsa together. Lime juice is good, but lime zest and juice together is better!
- Combine all ingredients in a glass mixing bowl.
- Taste and adjust seasoning, if necessary.
- Place a lid on the bowl and store in the refrigerator.
- Serve with tortilla chips or on fish, steak or chicken.
Recipe Substitutions and Alternatives
- Add scallions: You could augment the red onion with some scallion whites and greens! (Or, you could substitute the red onion for scallions entirely.) Also, if you’re low on red onion, you could add in white onion, or even shallots!
- Instead of mango: You could use pineapple, strawberries, blueberries or blackberries.
- Add some spice: The earthiness of ground cumin or the lightly peppery flavor of dried oregano would be delicious in this salsa!
- Make extra: Don’t forget to double or even triple a batch of this if you’re expecting company or heading to a cookout! This salsa just disappears right out of the bowl.
Serve with chips: Grab a bag of tortilla chips and get scooping.
Serve on grilled meat: Flank steak, chicken or salmon would be dynamite.
Serve on tacos: Spoon heaping spoonfuls of this salsa on your favorite tacos.
Serve with wine: I recommend a sweet white.
Scrumptious summer recipes:
- Ricotta & Beef Zucchini Roll-Ups
- Caprese Pesto Pasta Salad
- Berry Chicken Salad with Balsamic Vinaigrette
- Spicy Tuna Cucumber Sushi Rolls
- Peach Guacamole
- Strawberry Basil Bruschetta
- Healthy Broccoli Salad with Sweet Lemon Dressing
Mango Cucumber Salsa
Salsa with fresh mango, cucumber, red onion, jalapeno, cilantro and lime. Serve with tortilla chips or on fish, steak or chicken.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: Serves 6 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
- 1 medium English cucumber, diced
- 1-2 medium mango(s), peeled and diced
- ½ small red onion, finely diced
- ½ medium jalapeno, seeded and finely diced
- 1 cup fresh cilantro leaves, chopped
- Zest and juice of 1-2 lime(s)
- Pinch coarse salt and freshly ground black pepper
- Combine all ingredients in a glass mixing bowl. Taste and adjust seasoning, if necessary.
- Place a lid on the bowl and store in the refrigerator. Serve with tortilla chips or on fish, steak or chicken.
Storage Tip: Store in an airtight container in the refrigerator up to 3 days.
- Serving Size: ⅙ of recipe
- Calories: 52
- Sugar: 8.5
- Sodium: 50
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 2
- Protein: 1
- Cholesterol: 0
Keywords: dip, side, healthy, easy, summer, seasonal, quick, simple