Chilled Mango and Cucumber Salsa

Summer in our household is synonymous with vibrant flavors, fresh produce, and dishes that require minimal cooking. This Chilled Mango and Cucumber Salsa has become an absolute staple in our summer rotation – and for good reason! The first time I made it, I was looking for a light and refreshing side to accompany some grilled fish tacos. Honestly, I wasn’t expecting it to be this good. The sweet mango perfectly complements the crisp cucumber, with a delightful zing from the lime and a subtle kick from the jalapeno. My family devoured it! Even my picky eaters, who usually shy away from anything “spicy” or “too fruity,” were reaching for seconds (and thirds!). It’s now requested at every summer barbecue, potluck, and even just as a snack during a hot afternoon. Trust me, this salsa is not just a recipe; it’s a summer sensation waiting to happen in your kitchen.

Ingredients for Chilled Mango and Cucumber Salsa

• Ripe Mangoes (2 large): Provides a sweet, tropical base for the salsa. Choose mangoes that are fragrant and slightly soft to the touch for the best flavor and texture.
• Cucumber (1 large English cucumber or 2-3 smaller cucumbers): Offers a cool, refreshing crunch and mild flavor that balances the sweetness of the mango. English cucumbers are preferred due to their fewer seeds and thinner skin.
• Red Onion (½ medium): Adds a pungent bite and subtle sweetness. Red onion’s color also contributes to the visual appeal of the salsa.
• Red Bell Pepper (½ medium): Contributes a mild sweetness and vibrant color. It also adds a subtle crunch and complements the other vegetables.
• Jalapeño Pepper (1 small, or more to taste): Provides a touch of heat. Remove the seeds and membranes for less heat, or leave some in for a spicier salsa.
• Fresh Cilantro (½ cup, packed): Adds a fresh, herbaceous note that is essential for the classic salsa flavor.
• Lime Juice (¼ cup, freshly squeezed): Brightens the flavors and adds acidity, balancing the sweetness and bringing all the ingredients together. Freshly squeezed lime juice is crucial for the best taste.
• Olive Oil (2 tablespoons): Adds a subtle richness and helps to bind the ingredients together. Extra virgin olive oil is recommended for its flavor.
• Salt (to taste): Enhances all the flavors in the salsa. Start with a pinch and add more to your preference.
• Black Pepper (to taste): Adds a touch of spice and depth of flavor. Freshly ground black pepper is always preferred.

Instructions for Making Chilled Mango and Cucumber Salsa

Making this Chilled Mango and Cucumber Salsa is incredibly easy and straightforward. The beauty of this recipe lies in its simplicity and the freshness of the ingredients. Here’s a step-by-step guide to ensure you create the perfect batch every time:

1. Prepare the Mangoes: Begin by peeling the mangoes. The easiest way to do this is to stand the mango upright and slice off the “cheeks” on either side of the flat seed. Then, use a spoon to scoop out the flesh from each cheek, or carefully score the flesh in a grid pattern (without cutting through the skin) and then invert the skin to push the cubes outwards. Dice the mango flesh into small, bite-sized pieces, approximately ¼ to ½ inch cubes. Aim for uniform pieces for even flavor distribution and a pleasing texture in the salsa. Place the diced mango in a medium-sized mixing bowl.
2. Prepare the Cucumber: Wash the cucumber thoroughly. If using a regular cucumber with thicker skin and more seeds, you might want to peel it partially (leaving some skin for color and nutrients) or fully peel it depending on your preference. English cucumbers generally don’t need peeling. Slice the cucumber lengthwise and then scoop out the seeds with a spoon if desired (especially if using a regular cucumber with larger seeds). Dice the cucumber into pieces roughly the same size as the mango cubes. Add the diced cucumber to the bowl with the mango.
3. Prepare the Red Onion: Peel the red onion and cut it in half. Finely dice half of the red onion. You want the onion to be finely diced so it distributes well throughout the salsa and doesn’t overpower the other flavors with large chunks. If you are sensitive to the strong flavor of raw red onion, you can soak the diced onion in cold water for about 5-10 minutes and then drain it thoroughly before adding it to the salsa. This will mellow out the sharpness. Add the diced red onion to the bowl.
4. Prepare the Red Bell Pepper: Wash the red bell pepper and cut it in half. Remove the seeds and membranes from the inside. Dice half of the red bell pepper into pieces similar in size to the mango and cucumber. Red bell pepper adds a lovely sweetness and crunch to the salsa. Add the diced red bell pepper to the bowl.
5. Prepare the Jalapeño Pepper: This step requires a bit of caution if you are sensitive to chili peppers. Use gloves if you have sensitive skin, or be sure to wash your hands thoroughly with soap and water after handling jalapeños, avoiding touching your face or eyes. Slice the jalapeño in half lengthwise. Remove the seeds and white membranes inside if you want a milder salsa. For a spicier salsa, leave some seeds and membranes in. Finely mince the jalapeño pepper. Start with a small amount, taste, and add more to your preference for heat. Add the minced jalapeño to the bowl.
6. Chop the Cilantro: Wash the fresh cilantro thoroughly and pat it dry. Remove any thick stems. Finely chop the cilantro leaves. Cilantro adds a bright, fresh, and herbaceous flavor to the salsa that is quintessential in many salsas. Add the chopped cilantro to the bowl.
7. Add Lime Juice and Olive Oil: Squeeze fresh lime juice over all the ingredients in the bowl. Make sure to use freshly squeezed lime juice for the best flavor – bottled lime juice can sometimes have a slightly metallic taste. Drizzle olive oil over the ingredients.
8. Season and Mix: Season the salsa with salt and freshly ground black pepper to taste. Start with about ½ teaspoon of salt and ¼ teaspoon of black pepper and then adjust to your liking. Gently toss all the ingredients together to ensure everything is evenly combined and coated with the lime juice and olive oil. Be careful not to overmix as you want to maintain the texture of the vegetables and mango.
9. Chill and Serve: For the best flavor, cover the bowl with plastic wrap or transfer the salsa to an airtight container and refrigerate it for at least 30 minutes, or up to 2 hours. Chilling allows the flavors to meld together beautifully and enhances the refreshing quality of the salsa. If you chill it for longer than 2 hours, the cucumber might start to lose some of its crispness. Before serving, give the salsa a gentle stir. Taste and adjust the seasoning if needed, adding more salt, pepper, or lime juice to your preference. Serve chilled and enjoy the vibrant flavors of your homemade Chilled Mango and Cucumber Salsa!

Nutrition Facts of Chilled Mango and Cucumber Salsa

(Per Serving – approximate, based on 6 servings)

• Serving Size: Approximately ½ cup
• Calories: 85 kcal
• Total Fat: 4g
• Vitamin C: 40% DV (Daily Value)
• Vitamin A: 15% DV (Daily Value)

Note: Nutritional values can vary slightly based on specific ingredients and portion sizes.

Preparation Time for Chilled Mango and Cucumber Salsa

• Prep Time: 20 minutes (This includes washing, chopping, and dicing all the vegetables and mango.)
• Chill Time: 30 minutes (Minimum recommended chill time to allow flavors to meld. Can be chilled for up to 2 hours for optimal freshness.)
• Total Time: 50 minutes (From start to finish, including chilling time. Active hands-on time is only about 20 minutes.)

This Chilled Mango and Cucumber Salsa is incredibly quick and easy to prepare, making it perfect for a last-minute side dish or appetizer. The majority of the time is spent in chopping the fresh ingredients, and the chilling time is mostly hands-off.

How to Serve Chilled Mango and Cucumber Salsa

This versatile salsa can be served in a multitude of ways. Its refreshing and vibrant flavors make it a fantastic accompaniment to a wide range of dishes. Here are some delicious serving suggestions:

• With Tortilla Chips: The most classic and arguably most enjoyable way to serve this salsa is with crispy tortilla chips. The sweetness of the salsa pairs perfectly with the salty crunch of the chips, making it an irresistible appetizer or snack. Choose your favorite tortilla chips – blue corn, yellow corn, or even flavored chips.
• As a Topping for Grilled Fish or Chicken: The bright and tangy flavors of the salsa cut through the richness of grilled fish or chicken beautifully. Spoon a generous amount of salsa over grilled salmon, mahi-mahi, chicken breasts, or even shrimp skewers for a burst of freshness and flavor.
• With Tacos or Fajitas: Elevate your tacos or fajitas by adding a spoonful of this salsa. It complements both meat-filled and vegetarian tacos perfectly. Try it with fish tacos, shrimp tacos, chicken tacos, or black bean tacos for a delightful flavor combination.
• Alongside Quesadillas or Burritos: This salsa adds a refreshing contrast to the cheesy and savory flavors of quesadillas and burritos. Serve it as a side to dip your quesadillas in, or add it inside your burritos for an extra layer of flavor and texture.
• On Top of Veggie Burgers or Black Bean Burgers: Give your veggie burgers or black bean burgers a summery twist by topping them with this mango and cucumber salsa. The sweetness and acidity of the salsa enhance the flavors of the burgers and add a welcome freshness.
• With Scrambled Eggs or Omelets: For a vibrant and healthy breakfast or brunch, top your scrambled eggs or omelets with a spoonful of this salsa. It adds a burst of flavor and freshness to your morning meal.
• As a Side Salad: This salsa can also be served as a light and refreshing side salad. It’s a great alternative to traditional green salads, especially during warmer months.
• With Roasted Vegetables: Pair this salsa with roasted vegetables like sweet potatoes, bell peppers, or zucchini for a flavorful and balanced meal. The salsa provides a refreshing counterpoint to the warmth and earthiness of the roasted vegetables.

Additional Tips for the Best Chilled Mango and Cucumber Salsa

To ensure your Chilled Mango and Cucumber Salsa is absolutely perfect every time, consider these helpful tips and variations:

1. Use Ripe but Firm Mangoes: The key to the best mango salsa is using perfectly ripe mangoes. They should be fragrant and yield slightly to pressure, but not be too soft or mushy. Overripe mangoes can become too sweet and lose their texture in the salsa. Firm mangoes will hold their shape better and provide a pleasant bite.
2. Adjust the Heat Level: Control the spiciness of your salsa by adjusting the amount of jalapeño and how much of the seeds and membranes you include. For a milder salsa, remove all seeds and membranes or use a milder pepper like poblano or Anaheim. For extra heat, add more jalapeño or use a hotter pepper like serrano or habanero (use with caution!).
3. Customize with Other Vegetables: Feel free to experiment with other vegetables to customize your salsa. Diced avocado adds creaminess, corn kernels (grilled or roasted for extra flavor) add sweetness and texture, and black beans contribute protein and heartiness. Finely diced pineapple or peaches can also be added for a sweeter variation.
4. Add Herbs for Different Flavors: While cilantro is classic, you can experiment with other fresh herbs. Try adding chopped mint for a cooling twist, or parsley for a slightly different herbaceous note. A combination of cilantro and parsley can also be delicious.
5. Make it Ahead (But Not Too Far): This salsa is best when made a few hours ahead of time to allow the flavors to meld. However, it’s best consumed within the same day it’s made. Cucumber and red onion can become slightly softer and lose some of their crispness if left for too long. If making ahead, add the cilantro just before serving to keep it fresh and vibrant.
6. Don’t Over-Salt: Start with a small amount of salt and taste as you go. It’s easier to add more salt than to take it away. The sweetness of the mango and the acidity of the lime juice are naturally flavorful, so you may not need as much salt as you think.
7. Grill or Roast the Mango: For a smoky and deeper flavor, try grilling or roasting the mango before dicing it. This caramelizes the natural sugars in the mango and adds a wonderful depth of flavor to the salsa. Grill mango halves flesh-side down until slightly charred, or roast diced mango in the oven until slightly softened and caramelized.
8. Add a Touch of Sweetness (Optional): If your mangoes aren’t as sweet as you’d like, or if you prefer a slightly sweeter salsa, you can add a touch of honey, agave nectar, or maple syrup. Start with a small amount (about ½ teaspoon) and taste before adding more. This is especially helpful if you are using slightly tart mangoes.

Frequently Asked Questions (FAQ) About Chilled Mango and Cucumber Salsa

Q1: Can I make this salsa spicier?
A: Absolutely! To increase the heat, you can use more jalapeño pepper, leave some of the seeds and membranes in the jalapeño, or add a pinch of red pepper flakes or a dash of hot sauce. You can also experiment with hotter peppers like serrano or habanero, but use them sparingly as they are significantly spicier.

Q2: Can I make this salsa ahead of time?
A: Yes, you can make this salsa a few hours in advance. In fact, chilling it for at least 30 minutes allows the flavors to meld together beautifully. However, it’s best consumed within the same day it’s made, as the cucumber and red onion can lose some of their crispness if stored for too long. Add the cilantro just before serving for the freshest flavor.

Q3: How long does Mango and Cucumber Salsa last in the refrigerator?
A: This salsa is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days. However, the texture of the cucumber and red onion may soften slightly over time. The flavors will still be delicious, but the crispness may diminish.

Q4: Can I use frozen mango for this recipe?
A: While fresh mango is highly recommended for the best flavor and texture, you can use frozen mango in a pinch. Make sure to thaw the frozen mango completely and drain any excess liquid before dicing and adding it to the salsa. Keep in mind that frozen mango may be slightly softer than fresh mango.

Q5: What if I don’t like cilantro? Can I substitute it?
A: If you are not a fan of cilantro, you can substitute it with other fresh herbs. Fresh parsley is a good alternative, offering a milder, slightly peppery flavor. Mint can also be used for a refreshing and cooling twist. You can also use a combination of parsley and a small amount of mint.

Q6: Is this salsa vegan and gluten-free?
A: Yes, this Chilled Mango and Cucumber Salsa is naturally vegan and gluten-free. All the ingredients are plant-based, and there are no gluten-containing components. It’s a healthy and inclusive option for various dietary needs.

Q7: Can I grill the vegetables for this salsa?
A: Yes, grilling some of the vegetables can add a wonderful smoky flavor to the salsa. Grilling the mango, bell pepper, and even the red onion lightly before dicing them can enhance the depth of flavor. Just be careful not to overcook them, as you still want them to retain some texture for the salsa.

Q8: What are some good pairings for this salsa besides tortilla chips?
A: This salsa is incredibly versatile! Besides tortilla chips, it pairs wonderfully with grilled fish, chicken, shrimp, tacos, fajitas, quesadillas, veggie burgers, scrambled eggs, roasted vegetables, and even as a refreshing side salad. Its bright and tangy flavors complement a wide range of dishes.

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