This mango cucumber salsa is my go-to side dish to bring to just about any get-together. It’s light, fresh, sweet and spicy, and always a hit! Especially in the warmer months and when mangos are in season.
Also, it’s one of the first dishes Michael and I started to make together. I didn’t start cooking pretty seriously until I started CrossFit in 2012. That was around the same time Michael and I started dating. We lived on the East Coast and would go to multiple football games at JMU and Temple throughout their seasons. We started making this as something to bring together and it was a huge hit. It soon became our go-to item to bring!
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It takes about 15 minutes to chop everything up, but after that, it comes together quickly. You can enjoy this salsa right away, but I think it is best after the flavors marinate for a couple of hours. Just pop it in the fridge and take it out when you are ready to serve. It can also be made the night before.
Serve this fresh mango salsa alongside some chips or veggie slices for the ultimate dip, or pair it with eggs, meat, salads, or tacos. You can’t go wrong!
Why we love this mango cucumber salsa
- ready in 15 minutes and made from simple ingredients
- light and fresh and full of flavor – it’s a crowd-pleaser whenever we bring this to a party!
- customizable – adjust the spices or ingredients as you please
- perfect as a dip, over protein, in tacos, and more!
Mango cucumber salsa ingredients
- tomatoes
- cucumber – I like using an english cucumber or mini cucumbers as they are seedless.
- mango – make sure to get ripe mangoes so they are nice and juicy and full of flavor!
- red onion
- jalapeno pepper
- cilantro
- lime juice
- garlic powder
- chili powder
- red pepper flakes
- cayenne pepper
- salt and pepper
How to make mango salsa
- Prep your ingredients. Try to cut everything into uniform pieces. For the tomatoes, try to squeeze out the excess seeds and juice if you can. That way the salsa doesn’t get too liquidity.
- Make salsa. Add all ingredients to a medium bowl and stir to combine.
- Enjoy! Serve immediately or let chill for a couple of hours.
How to dice a mango for salsa
Mangos can be tricky to cut as they have a large, long, and flat seed in the middle of the fruit. Although, once you learn how to work around that, it takes just a few minutes to slice and dice. Here is the method I follow:
- Place the mango on a cutting board so it is standing up with the stem on the bottom and the fatter cheeks/sides out to the left and right. Then, using a sharp knife, cut vertically about 1/4 inch away from the midline along the seed. If you hit the seed, move your knife slightly out a little more.
- Using a smaller pairing knife, cut the flesh lengthwise and crosswise without going through the skin to create a checkered pattern. Using a spoon, remove pieces from the skin. If you have larger chunks, dice them into smaller pieces.
- Remove as much flesh as possible from the seed and dice into smaller pieces.
If you would like a visual, check out this post.
What to eat with mango salsa
- grilled chicken
- seafood – salmon, mahi mahi, or another white fish would be great
- pork
- steak
- with tortilla chips
- in tacos, burritos, or burrito bowls
- with eggs
- in power bowls or salads
Storage
Store salsa in a tightly sealed airtight container in the refrigerator for up to 4-5 days. However, as it sits, the cucumber will lose a little of its crunch and it will get more water.
Can you freeze mango salsa?
I do not recommend freezing this recipe as the texture will change too much and it will become mushy once defrosted.
Substitutions and additions
- tomatoes – any kind will work, but try to remove some of the seeds as the salsa doesn’t get to watery.
- cucumber – opt for seedless cucumbers (like an english cucumber or mini cucumbers). If you can’t find those, remove the seeds from your standard cucumber with a spoon.
- mango – fresh red or yellow mangos will work. Frozen mangos will not work for this recipe.
- red onion – yellow onion will work instead.
- jalapeno – leave it out if you don’t like any spice.
- cilantro – parsley can be used instead, but it will change the flavor some.
- lime juice – opt for fresh lime juice if you can.
- spices – adjust amounts according to your taste or add more if you like. Paprika and cumin would both be good to add.
Here are additions you can add:
- avocado – for some creaminess.
- pineapple
- bell pepper
- black beans – for a heartier dip.
More healthy dip recipes
- salsa shredded chicken dip
- tomatillo avocado salsa
- homemade tzatziki sauce
- pineapple cheese ball with pecans
- creamy avocado sauce
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Mango Cucumber Salsa
ingredients
- 2 cups diced roma tomatoes, seeds removed (300 grams/about 4 roma tomatoes)
- 1 heaping cup diced seedless cucumbers (140 grams)
- 1 cup diced mango (175 grams/about 1 large or 2 small-medium)
- 1/2 cup diced red onion (60 grams)
- 1 jalapeño pepper, diced (remove seeds for less spice)
- 1/4 packed cup cilantro, finely chopped
- 2 tablespoons lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- pinch of cayenne pepper (leave out for less spice)
- salt and pepper, to taste
instructions
- Prep your ingredients. Try to cut everything into uniform pieces. For the tomatoes, try to squeeze out the excess seeds and juice if you can. That way the salsa doesn’t get too liquidity.
- Make salsa. Add all ingredients to a medium bowl and stir to combine.
- Enjoy! Serve immediately or let chill for a couple of hours.
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Loved it! Paired it with some chicken for a light lunch. Perfect for the summer time 👌🏼
So happy to hear it! Thanks for trying it!