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).
About This Recipe
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 recipe if making it for a crowd.
You will only need 6 simple ingredients to make mango and cucumber salsa – ripe mangoes, cucumbers, onions, Jalapeno peppers, cilantro, 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 the sweet tangy flavor of mangoes really well. You can use other peppers like habanero, serrano, etc 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. Avocado is also a great addition.
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 lemon juice, and 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. You can 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.
Mango cucumber salsa is one of the most loved appetizers in my home, which we like to enjoy with nachos, tortilla chips, veggies slices, or crackers on a game or movie night. I also love to add it to my tacos or wraps, as it adds a nice tangy-sweet flavor.
You can also serve it on the top of your grilled chicken, fish, or veggies, or just take a spoon and enjoy it as a snack on its own. Yum!
You can add the leftovers to your salads, to get that sweet-tart flavor in them.
This salsa tastes the best when made fresh. Make sure to refrigerate it for 30 minutes for the flavors to blend and then serve chilled.
In case 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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Mango Cucumber Salsa Recipe
- 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 lemon juice
- ½ teaspoon salt
- 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.