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A quick, cooling salsa to enjoy on these warm summer days.

Cucumber salsa in a large bowl next to a platter of fresh peppers.

Mango Cucumber Salsa

4.96 from 41 votes
Prep: 5 minutes
Total: 5 minutes
Servings: 6 servings
This quick, easy 6-ingredient mango cucumber salsa is sweet, spicy, tangy, refreshing, and comes together in 10 minutes – perfect all summer long with chips, tacos, BBQs, and more!

Ingredients 

  • 1 ripe mango peeled, pitted, and diced (Ataulfo and Champagne mangos are great, though any work)
  • 1 cup cucumber peeled (if desired) and diced (Use low-seed, thin-peel Perisan or English cucumbers)
  • ¼ cup finely diced red onion (or milder shallots, very mild green onion)
  • 1 small jalapeño , de-seeded and finely minced (optional for heat). Adjust with Poblano (milder), serrano (slightly hotter), habanero (very hot)
  • ¼ cup fresh cilantro chopped (or parsley)
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions 

  • First, peel, pit, and dice the mango (FAQs for method), peel (if preferred) and dice the cucumber, finely dice the red onion, and de-seed and mince the jalapeno (if using – leave some seeds for extra spice), and mince the cilantro.
    Tip: Use a spoon to scrape leftover mango pulp from the seed for smoothies, yogurt bowls, parfaits, or as a snack.
  • Add the ingredients to a large bowl and squeeze in the lime juice. Optionally zest the lime first, and add some for extra flavor.
  • Taste the cucumber mango salsa and season with salt and black pepper.
  • For the best flavor, let the mango salsa chill for at least two hours, allowing the flavors to meld. Enjoy!

Notes

  • For quick chopping: Optionally use a food chopper.
  • The chop size: Keep the mango and cucumber roughly even in size, and very finely chop strong/pungent ingredients like red onion and jalapeno for the best flavor balance.
  • Adjust the cucumber texture: Leave the peel on and remove seeds for the crunchiest texture, leave the seeds for a softer texture, peel it and leave the seeds for the softest texture.
  • Let it marinate: I recommend at least 30 minutes, but 2-3 hours is even better to allow the flavors to meld and develop.
  • Adjust to taste: I.e., tangier, spicier, herbier, etc.

Nutrition

Calories: 45kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 153mgFiber: 1gSugar: 10gVitamin A: 766IUVitamin C: 27mgCalcium: 11mgIron: 1mg

Additional Info

Author: Honor
Course: Dinner, Lunch
Cuisine: American
Method: No Cook
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

pinterest graphic for mango cucumber salsa

About

Honor

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

More about Honor
4.96 from 41 votes (41 ratings without comment)

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