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.
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
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
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
