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.

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!

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.

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.

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.

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

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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 1x2x3x

• 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

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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: 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