Mango Cucumber Salsa is a spicy and tangy dip that is perfect to serve with grilled meat, veggies, tacos, nachos, or chips. Make it in under 10 minutes using simple ingredients (vegan, gluten-free, paleo, whole 30).
Here are some more salsa recipes: Mango Habanero Salsa, Roasted Fresh Tomato Salsa, Black Bean Corn Salsa, and Balsamic Strawberry Salsa.
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About Mango Cucumber Salsa
Mango Cucumber Salsa is a crowd-pleaser appetizer recipe that comes together in under 10 minutes using minimal ingredients.
This vegan, gluten-free, paleo, and whole 30-approved salsa is probably the best appetizer to serve with nachos and tortilla chips this summer season.
This refreshing mango and cucumber salsa is sweet, spicy, and tangy, all at the same time.
You can easily double or triple the cucumber mango salsa recipe for a crowd.
Ingredients
You will only need 6 simple ingredients to make mango and cucumber salsa – ripe mangoes, crunchy cucumbers, onions, Jalapeno peppers, fresh cilantro, freshly squeezed lemon juice, and salt.
Use ripe and juicy mangoes. Champagne mangoes, Florida mangoes, or Indian mangoes like Alphonso or Kesar are my favorite varieties to make this salsa recipe.
Jalapeno peppers add a spicy kick that complements mangoes’ sweet, tangy flavor. You can use other peppers like habanero, serrano, etc., if jalapeno peppers are not available.
Remove the seeds of the peppers if you like your salsa not too hot.
Onions and cucumbers add a nice crunch along with adding taste. Use freshly squeezed lemon juice for the best and most refreshing flavor.
You can also add tomatoes to the salsa. Remove the seeds and chop the tomatoes into small pieces. Ripe avocados, red bell pepper, or, yellow bell pepper are also great additions.
How To Make Mango Cucumber Salsa
Add
- 1 cup (approx 1 large) of peeled and cubed ripe mangoes
- 1 medium peeled and cubed cucumber
- ½ chopped red onion
- 1-2 chopped jalapenos (seeds removed)
- ¼ cup cilantro (packed)
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt
to a food processor or a chopper.
Blend until everything comes together. Scrape the sides of the processor jar a few times while blending. Do not overmix. We are looking for chunky salsa.
Transfer the salsa to an airtight glass container and let it sit for 30 minutes in the refrigerator for the flavors to blend. Serve with nachos or chips.
Pro Tips By Neha
Salsa tastes best when made fresh. Let it rest for 30 minutes for the flavors to come together.
Never blend the salsa in a blender. Always use a food processor or a chopper to make it. If made in a blender, it will turn into a puree.
Some people do not pulse the ingredients in a food processor or a chopper; they just mix the chopped ingredients together. You can try this version too. Use a manual vegetable dicer to prepare the veggies so that they are chopped equally.
Frequently Asked Questions
While fresh mangoes are preferred, frozen mangoes can be used in a pinch. Just make sure to thaw them completely and drain any excess liquid before using them in the salsa.
Mango cucumber salsa is a healthy condiment that is low in calories and fat. It is also a good source of vitamins A and C, and fiber. However, the amount of sodium in the salsa can vary depending on the seasoning used, so it is important to use salt in moderation.
Serving Suggestions
Mango cucumber salsa is one of my home’s most loved appetizers, which we enjoy with nachos, tortilla chips, veggie slices, or crackers on a game or movie night.
I also love to add it to my chicken tacos, turkey burgers, or wraps, as it adds a nice tangy-sweet flavor.
You can also serve it on top of your grilled chicken, fish, or veggies, or take a spoon and enjoy it as a snack. Yum!
You can add the leftovers to your salads to get that sweet-tart flavor in them.
Storage Suggestions
This salsa tastes the best when made fresh. Make sure to refrigerate it for 30 minutes for the flavors to blend, then serve chilled.
If you have leftovers, store them in an air-tight container in the fridge and consume them within a day. Mix well before serving again.
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Recipe Card
Mango Cucumber Salsa Recipe
Ingredients
- 1 cup peeled and cubed ripe mangoes
- 1 medium cucumber (peeled and cubed)
- ½ red onion (chopped)
- 1-2 Jalapeno peppers (chopped, seeds removed)
- ¼ cup cilantro (coriander leaves) (packed)
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt
Instructions
- Add mangoes, cucumber, onion, jalapenos, cilantro, lemon juice, and salt to a food processor or a chopper.
- Blend until everything comes together. Scrape the sides of the processor jar a few times while blending. Do not overmix. We are looking for chunky salsa.
- Transfer the salsa to an airtight glass container and let it sit for 30 minutes in the refrigerator for the flavors to blend. Serve with nachos or chips.
Did you make this recipe? Let me know!