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Mango Cucumber Salsa

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.

Mango Cucumber Salsa in a bowl.

How to make mango cucumber salsa

Ingredients Needed

  • 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!
Mango Cucumber Salsa ingredients separate in one bowl.

Step-by-Step Instructions

  1. Combine all ingredients in a glass mixing bowl.
  2. Taste and adjust seasoning, if necessary.
  3. Place a lid on the bowl and store in the refrigerator.
  4. Serve with tortilla chips or on fish, steak or chicken.
Mixed ingredients of Mango Cucumber Salsa in a glass bowl.

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.
Side shot of Mango Cucumber Salsa in a white bowl next to tortilla chips.

Serving Tips

  • 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.
Overhead shot of Mango Cucumber Salsa in a white bowl with tortilla chips next to it.

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Mango Cucumber Salsa

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Salsa with fresh mango, cucumber, red onion, jalapeno, cilantro and lime.  Serve with tortilla chips or on fish, steak or chicken.

  • Author: Julie Andrews
  • Prep Time: 15 min
  • Cook Time: 0 min
  • Total Time: 15 min
  • Yield: Serves 6
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 1 medium English cucumber, diced
  • 12 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

Instructions

  1. Combine all ingredients in a glass mixing bowl. Taste and adjust seasoning, if necessary.
  2. Place a lid on the bowl and store in the refrigerator. Serve with tortilla chips or on fish, steak or chicken.

Notes

Storage Tip: Store in an airtight container in the refrigerator up to 3 days.

Nutrition

  • Serving Size: 1/6 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

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