Mango Cucumber Salsa

4 from 3 votes

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, paleo, whole 30).

Mango cucumber salsa served in a bowl.
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About Mango Cucumber Salsa

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

This vegan, gluten-free, paleo, and whole 30-approved 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 the same time.

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

Here are some more dips and salsa recipes

Ingredients

mango cucumber salsa ingredients

You will only need 6 simple ingredients to make mango and cucumber salsa – ripe mangoes, crunchy cucumbers, red 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 do not like your salsa to be too hot.

Red onions and cucumbers add a nice crunch and add 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

  • 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.

All the ingredients added to a blender.

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 let it sit in the refrigerator for 30 minutes for the flavors to blend. Serve with nachos or chips.

Ready mango cucumber salsa.

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 chop the veggies equally.

Frequently Asked Questions

Can I use frozen mangoes to make mango cucumber salsa?

While fresh mangoes are preferred, frozen mangoes can be used in a pinch. Just thaw them completely and drain any excess liquid before using them in the salsa.

Is mango cucumber salsa healthy?

Mango cucumber salsa is a healthy condiment that is low in calories and fat. It is also a good source of vitamins A, 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 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 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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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, paleo, whole 30).
4 from 3 votes

Mango Cucumber Salsa Recipe

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.
Prep: 5 minutes
Cook: 5 minutes
Resting Time: 30 minutes
Total: 40 minutes
Servings: 4 people

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 (fresh coriander leaves) (packed)
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon salt
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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. You 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.

Video

YouTube video

Notes

You can easily double or triple the recipe if making it for a crowd.
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.
You can also add tomatoes to the salsa. Remove the seeds and chop the tomatoes into small pieces. Avocado is also a great addition.
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.

Nutrition

Calories: 79kcal, Carbohydrates: 16g, Protein: 4g, Sodium: 33mg, Potassium: 804mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1375IU, Vitamin C: 107mg, Calcium: 198mg, Iron: 6.4mg
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