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Mango Cucumber Salsa is a spicy and tangy dip perfect for serving with grilled meat, veggies, tacos, nachos, or chips. Make it in under 10 minutes of active working time using simple ingredients (vegan, gluten-free)

About Mango Cucumber Salsa

Mango Cucumber Salsa is a crowd-pleasing dip recipe that comes together in under 10 minutes of active time with minimal ingredients.

This vegan, gluten-free salsa is probably the best dip to serve with nachos and tortilla chips this summer season.

This refreshing mango and cucumber salsa is sweet, spicy, and tangy all at once.

For a crowd, you can easily double or triple the cucumber mango salsa recipe.

Ingredients

You will only need 6 simple ingredients to make mango and cucumber salsa: ripe mangoes, crunchy cucumbers, red onions, Jalapeño peppers, fresh cilantro, freshly squeezed lemon juice, and salt.

Use ripe and juicy mangoes. Champagne, Florida, or Indian mangoes, like Alphonso or Kesar, are my favorite varieties for this salsa recipe.

Jalapeno peppers add a spicy kick that complements mangoes’ sweet, tangy flavor. You can use other peppers, such as habanero or serrano, if jalapenos are not available.

Remove the seeds of the peppers if you do not like your salsa to be too hot.

Red onions and cucumbers add a nice crunch and 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 peppers, or yellow bell peppers are also great additions.

How To Make Mango Cucumber Salsa

Add the following ingredients to a food processor or a chopper.

• 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

Blend until everything comes together. Scrape the sides of the processor jar a few times while blending. Do not overmix. You are looking for chunky salsa.

Transfer the salsa to an airtight glass container and refrigerate for 30 minutes to allow 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 mix the chopped ingredients. You can try this version too. Use a manual vegetable dicer to evenly chop the veggies.

Frequently Asked Questions

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 adding it to my chicken tacos, turkey burgers, or wraps, adding 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 add that sweet-tart flavor.

Storage Suggestions

This salsa tastes 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.