As an Amazon Associate I earn from qualifying purchases.
This 6-ingredient mango cucumber salsa is refreshingly sweet & spicy and comes together in 10 minutes, making it perfect all summer long with vegan chips, tacos, BBQs, and more!
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Why You’ll Love This Mango Cucumber Salsa Recipe
It’s time to give the typical tomato-based salsa a sweet twist with ultra-refreshing mango cucumber salsa.
Made with juicy mango, crisp cucumber, a little red onion, optional jalapeño for heat, and citrus juice, this jalapeno mango salsa is packed with sweet & spicy flavors (and plenty of vitamins and minerals!).
It’s so simple to prep in just 10 minutes, just chop, mix, and chill to marinate. It’s highly customizable, too, making it perfect to bring to every gathering all summer long!
If you can’t get enough of the fabulous mango flavor, you’ve gotta try tofu spring rolls with mango and avocado, mango black bean salad, and Thai mango sticky rice. I also can’t get enough sweet mango cake and fluffy mango pancakes,
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations
- Grilled mango: For delicious smoky depth, grill your mango first. Perfect at BBQs!
- Tomatoes: Fleshy tomatoes (like Roma, beefsteak, plum tomatoes) work best, though others work. De-seed to avoid wateriness. It’s basically a mango Pico de Gallo recipe.
- Avocado: Mix in ½-1 diced avocado for creaminess and healthy fats.
- Veggies: Try bell pepper for crunch, grilled/regular corn for sweetness, etc.
- Other fruit: Swap up to 50% mango. Mango pineapple salsa is my favorite; however, peaches and strawberries are also delicious.
- Seasonings, i.e., red pepper flakes, chili powder, and/or garlic powder (or minced garlic).
How to Make Mango Cucumber Salsa
Step 1: First, peel, pit, and dice the mango (see FAQs for method), peel (if preferred) and dice the cucumber, finely dice the red onion, and de-seed and mince the jalapeno, and mince the cilantro. Add the ingredients to a large bowl and squeeze in the lime juice.
Step 2: 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!
Optionally, zest the lime first, and add some zest for extra flavor.
FAQs
There are a couple of ways you can do this:
1. Peel the mango, then stand it upright and carefully (it’s slippery), slice off either side of the pit (about ¼-inch on either side of the center), and dice it.
2. Skip peeling the mango and slice the ‘cheeks’ from each side of the pit. Score a ‘grid’ pattern in each ‘cheek’, pushing down to the peel, but not through it.’ Then, either use a spoon to scoop out the flesh, OR push it outwards and slice it close to the skin to extract the mango.
I don’t recommend it, as it will be mushy upon thawing.
Only if it has thick skin or you prefer a softer texture.
Toni’s Recipe Tips
- For quick chopping: Optionally use a food chopper.
- The chop size: Keep the mango and cucumber roughly even in size, and finely chop strong or 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 most crunch, leave the seeds for more softness, or peel it and leave seeds for the softest texture.
- Let it marinate: I recommend 30 minutes minimum, but 2-3 hours is even better to allow the flavors to meld and develop.
- Adjust to taste: I.e., tangier, spicier, herbier, etc.
Serving Suggestions
Mango Cucumber Salsa goes amazing with:
- Chips: Like air fryer tortilla chips (and over nachos!)
- BBQ: Serve over grilled tofu skewers/kabobs, grilled tofu steaks, etc.
- Burgers: Alongside (or inside!) vegan wraps & burgers like black bean lettuce wraps, southwest black bean burgers, or spicy red bean burgers.
- Tacos: Salsa is the classic taco topping! Try with black bean tacos or tofu tacos.
- Burritos, etc: Like quinoa black bean burritos, burrito bowls, or alongside vegan bean quesadillas or sweet potato enchiladas.
- Salads: To help dress salads, like my southwest quinoa salad or vegan taco salad.
Storage Instructions
Jalapeno mango salsa with cucumber has the best texture within the first 24 hours, but stores in an airtight container in the fridge for 3-4 days, becoming watery over time.
I don’t recommend freezing it, as it’ll be mushy upon thawing.
Top Tip: Only add salt before serving, as it draws moisture from the ingredients and leads to a watery salsa if you plan to store leftovers.
More Vegan Salsa Recipes
Vegan Appetizers
Easy Peach Salsa
Vegan Appetizers
Roasted Chili Corn Salsa (2 Ways)
![completed ingredients for Cucumber Salsa [Cucumber Pico de Gallo] added to bowl in a bowl against a white background](https://plantbasedonabudget.com/wp-content/uploads/2023/04/58-Cucumber-Salsa-Plant-Based-on-a-Budget-Plant-Based-on-a-Budget-9-378x378.jpg)
Vegan Appetizers
Cucumber Salsa [Cucumber Pico de Gallo]
Vegan Appetizers
5 Minute Garden Fresh Salsa
If you tried this mango cucumber salsa recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Mango Cucumber Salsa
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Ingredients
- 1 ripe mango peeled, pitted, and diced
- 1 cup cucumber peeled (if desired) and diced
- ¼ cup finely diced red onion
- 1 small jalapeño de-seeded and finely minced (optional for heat). ot)
- ¼ cup fresh cilantro chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the mango, cucumber, red onion, jalapeño (if using), and cilantro.
- Squeeze in the lime juice and gently toss everything together until well mixed. Season with salt and pepper to taste.
- Serve immediately or refrigerate for up to 2 hours to let the flavors meld.
Explore More with AI
Notes
- The chop size: Keep the mango and cucumber roughly even in size, and finely chop strong or 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 most crunch, leave the seeds for more softness, or peel it and leave seeds for the softest texture.
- Let it marinate: I recommend 30 minutes minimum, but 2-3 hours is even better to allow the flavors to meld and develop.
- Adjust to taste: I.e., tangier, spicier, herbier, etc.
