Mango Cucumber Salsa

Summer is all about fresh and simple, right? That’s where this mango cucumber salsa comes into play.

Mango Cucumber Salsa in a bowl.

Mango cucumber salsa makes the best summer appetizer

Or is it simple and fresh?  Either way, when it gets ridiculously hot and humid outside, I’d rather not turn on the oven. 

The best meals are on the grill or no-cook, and that’s why we’re celebrating with this incredible mango cucumber salsa. 

It’s the freshest of veggies and fruit tossed together and served with tortilla chips (duh) and on top of a nice piece of grilled fish, chicken or steak for the perfect summer appetizer and entree. 

When is the last time you made a recipe that could double as an appetizer and part of the main dish?!

And I don’t know about you, but the farmer’s market is my favorite place to go on weekends, and I can pick up onions, jalapenos, bunches of beautiful cilantro and allllll the cucumbers. 

So the only things I need to grab at the grocery store are a handful of mangoes and a few limes to make a bowl of this bad ass salsa.

Mango Cucumber Salsa ingredients separate in one bowl.
Mixed ingredients of Mango Cucumber Salsa in a glass bowl.
Side shot of Mango Cucumber Salsa in a white bowl next to tortilla chips.

What would you serve this salsa with?

Oh, and a bag of tortilla chips and a slab of salmon or flank steak for the grill.  A bottle of crisp white wine wouldn’t be a bad thing, either.

So really, that’s all I have to say about this whole salsa thing. 

It’s fresh, it’s simple, it’s absolutely delicious (and a little spicy), and all it takes is some chopping (which I find therapeutic), and you have something scrumptious to serve for dinner. 

And don’t feel bad if you sit down with the bowl and eat it with a spoon.  That’s totally normal.

Overhead shot of Mango Cucumber Salsa in a white bowl with tortilla chips next to it.
Print

Mango Cucumber Salsa

Mango Cucumber Salsa in a bowl.

Salsa with fresh mango, cucumber, red onion, jalapeno, cilantro and lime.  Serve with tortilla chips or on fish, steak or chicken.

  • Author: Julie Andrews
  • Prep Time: 15 min
  • Cook Time: 0 min
  • Total Time: 15 min
  • Yield: Serves 6 1x
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 1 medium English cucumber, diced
  • 12 medium mango(s), peeled and diced
  • ½ small red onion, finely diced
  • ½ medium jalapeno, seeded and finely diced
  • 1 cup fresh cilantro leaves, chopped
  • Zest and juice of 1-2 lime(s)
  • Pinch coarse salt and freshly ground black pepper

Instructions

  1. Combine all ingredients in a glass mixing bowl. Taste and adjust seasoning, if necessary.
  2. Place a lid on the bowl and store in the refrigerator. Serve with tortilla chips or on fish, steak or chicken.

Notes

Storage Tip: Store in an airtight container in the refrigerator up to 3 days.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 52
  • Sugar: 8.5
  • Sodium: 50
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 13
  • Fiber: 2
  • Protein: 1
  • Cholesterol: 0

Keywords: dip, side, healthy, easy, summer, seasonal, quick, simple

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