Mango Cucumber Salsa

Name: Mango Cucumber Salsa
Prep time: 10 min
Total time: 10 min
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)

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This quick, easy 6-ingredient mango cucumber salsa is sweet, spicy, tangy, refreshing, and comes together in 10 minutes – perfect all summer long with vegan chips, tacos, BBQs, and more!

Completed Mango Cucumber Salsa on a plate against a white surface.

Why You’ll Love This Recipe
Ingredient Notes
Recipe Variations
How to Make Mango Cucumber Salsa
FAQs
Pro Recipe Tips
Serving Suggestions
Storage Instructions
More Vegan Salsa Recipes
Mango Cucumber Salsa Recipe

Why You’ll Love This Recipe

The sun is shining, mangoes are finally in season, and, along with sweet mango cake and fluffy mango pancakes, if you haven’t already, this year is the perfect time to try sweet-savory dishes like my mango black bean salad or give typical tomato-based salsa a sweet twist with ultra-refreshing mango cucumber salsa.

Made with sweet, juicy mango, crisp cucumber, a little red onion, optional jalapeño for heat, and bright citrus juice, this jalapeno mango salsa is light, refreshing, and packed with sweet, savory, tangy, 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 – perfect to bring to every gathering all summer long!

Then, use any leftover mango for tofu spring rolls with mango and avocado, mango black bean salad, and/or Thai mango sticky rice.

Ingredient Notes

Refer to the recipe card for the full list of ingredients, substitutes, and quantities.

Ingredients for Mango Cucumber Salsa measured out on a white surface.

Recipe Variations

Grilled mango: For delicious smoky depth – 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: ½-1 diced avocado adds creaminess and healthy fats.
Veggies: i.e., 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

Process shot showing ingredients added to bowl.

Process shot showing mixing ingredients together in bowl.

Step 1: 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, 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 for extra flavor.

FAQs

How to dice mango?

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.

Can I use frozen mango?

I don’t recommend it, as it will be mushy upon thawing.

Should I peel the cucumber?

Only if it has thick skin or you prefer a softer texture.

Pro 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 goes amazing with:

Air fryer tortilla chips (and over nachos!)
At BBQs – grilled tofu skewers/kabobs, grilled tofu steaks, etc.
Alongside vegan wraps & burgers – Like black bean lettuce wraps, Southwest black bean burgers, or spicy red bean burgers.
Over tacos – Like black bean tacos or tofu tacos
In burritos (and burritos bowls) or alongside vegan quesadillas/enchiladas
In salad bowls – Like my Southwest quinoa 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.

Completed Mango Cucumber Salsa in a storage container.

More Vegan Salsa Recipes

Vegan Appetizers

Easy Peach Salsa

Vegan Appetizers

Roasted Chili Corn Salsa (2 Ways)

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!