Mango Cucumber Salsa
Upgrade grilling season with Cucumber Mango Salsa -a refreshing fruit and veggie salsa with cool and crunchy cucumbers, vibrant mango, and tangy lime. Perfect with chips, grilled fish, turkey, salmon burgers, and so much more.
You’re in the right place if you’re looking for a new and improved chunky fruit salsa recipe. A vibrant blend of juicy mango, cucumbers, lime, and cilantro comes together in a sweet and tangy cucumber mango salsa. Grab a bag of tortilla chips, and you’re all set for healthy summer snacking.
The best part? Mango cucumber salsa is naturally vegan, paleo, and Whole30, so it’s a fantastic way to enhance any healthy meal with a burst of sweet and savory flavor. It tastes excellent with vegan tacos, blackened seafood, turkey burgers, and grilled chicken (to name a few).
💗 Why You’ll Love This Recipe
- It’s a quick and easy appetizer and a tasty condiment.
- Ready in 15 minutes!
- Fresh fruits salsas are a great summertime snack.
- It’s healthy (vegan, paleo, and Whole30).
- Perfect for Whole30 chips and salsa.
- It’s super simple to modify with different fruits and flavors.
🥭 Ingredients You’ll Need
- Mango: The star of the salsa! To pick the perfect mango, give it a firm squeeze. If it has a little give and feels soft, it’s perfect.
- Cucumber: Seedless English cucumbers are the best in salsa. If using a garden cucumber, scoop out the watery center and seeds before dicing.
- Cilantro: livens up every flavor. You can also use flat-leaf parsley here.
- Lime Juice: Citrus juice is a non-negotiable fresh salsa ingredient. The fresher the better. You can also use lemon juice.
- Salt: A little bit of salt to enhance every flavor.
- Red Onion (optional): For a pop of purple and subtle savory onion flavor.
- Jalapeno (optional): For those that like some spice with their sweet.
📖 How To Make Mango Cucumber Salsa
1️⃣ Prep the fresh ingredients.
With a sharp knife, carefully dice the mango, cucumber, and red onion (if using) into equal size small cubes. If adding jalapeno, remove the spine and seeds and then dice small. Chop the cilantro leaves, and juice the lime.
2️⃣ Combine ingredients.
Add the diced mango, onion & jalapeno (if using), cilantro, lime juice, and salt to a bowl. Stir to combine.
3️⃣ Chill salsa.
Cover the bowl and place it in the fridge for at least 10 minutes to give the flavors a chance to mingle.
4️⃣ Salt to taste and serve.
Before serving, give the salsa one more good stir, give it a quick taste, and adjust the salt if you need to.
👉 Recipe Tips
- Dice everything small – With a sharp knife, do your best to dice the cucumber and mango into the same size tiny cubes.
- Chill before serving – Letting the salsa hang out in the fridge for at least 10 minutes before serving gives the flavors a chance to mesh together.
- Use a crisp cucumber – Cucumbers tend to release a lot of water. Scoop out the seeds and soft center before dicing to cut back on most of the excess moisture.
🔀 Variations
This simple recipe has plenty of room to customize with different fruits and flavors:
- Pineapple – Swap the diced mango for diced pineapple or some of each.
- Add avocado!
- Pico de Gallo – Swap out half of the cucumber for diced tomatoes.
- Make it spicy – One jalapeno is more than enough to bring the heat. For extra spice, mix some of the jalapeno seeds into the salsa -OR go even hotter with a habanero.
🌮 Serving Suggestions
This salsa isn’t just for tortilla chips and tacos. See below for delicious ways to use mango cucumber salsa:
- Whole30 “chips” and salsa – Scoop the salsa with roasted potatoes, cucumber slices, sliced bell pepper, air fryer tostones, or homemade plantain chips.
- Burger topping – Add a spoonful to salmon burgers and shrimp burgers.
- Serve with fish dishes like tangy mango salmon and fish taco bowls.
🧊 Storing & Freezing
Storing: Cucumber mango salsa is best enjoyed fresh. Store any leftovers in the fridge and enjoy within 2-3 days.
Freezing: Technically, you can freeze fresh salsa, but the flavors won’t be nearly as vibrant, so it’s best made fresh.
❔ FAQ
Yes and no. Store-bought chips are off-limits, regardless of the ingredients. Intead use fresh sliced vegetables, roasted veggies, or homemade plantain chips as the dipper.
You can use practically any soft and sweet fruit instead of mango. Pineapple, peaches, strawberries, watermelon, and apricot are great options.
Summer Recipes You’ll Love
Cucumber Dill Salad
Easy Grilled Zucchini
Everything Bagel Potato Salad
Strawberry Caprese Salad
Cucumber Mango Salsa
Equipment
- 1 mixing bowl
- 1 wooden spoon
Ingredients
- 1 large mango 1 cup diced
- 1 small cucumber 1/2 cup diced
- ¼ cup cilantro leaves chopped; or flat-leaf parsley
- 2 tablespoon lime juice
- ½ teaspoon salt plus more to taste
- 1 jalepeno (optional) seeded and diced
- 3 tablespoons red onion (optiona) diced
Instructions
- Dice the mango, cucumber, and red onion (if using). If using the jalapeno, remove the spine and seeds and then dice. Chop the cilantro leaves, and juice the lime.
- Add the diced mango, red onion & jalapeno (if using), cilantro, lime juice, and salt to a bowl. Stir to combine.
- Cover the bowl and place it in the fridge for at least 10 minutes to give the ingredients a chance to mingle.
- Before serving, re-stir and season to taste with salt. Enjoy!
