Fresh Mango and Cucumber Salsa

I’ll be the first to admit, I used to be a salsa purist. For me, it was all about tomatoes, onions, cilantro, and a fiery kick of jalapeño. The idea of adding fruit, especially sweet mango, seemed like a culinary transgression. That all changed one sweltering summer afternoon. We were hosting a last-minute backyard barbecue, and I realized my standard tomato salsa felt a bit too heavy, a bit too… ordinary for the occasion. Scrambling through my kitchen, I found a perfectly ripe mango on the counter and a crisp English cucumber in the fridge. On a whim, I decided to experiment. I diced them up, added the familiar salsa players—red onion, cilantro, jalapeño, and a generous squeeze of lime—and hoped for the best. The result was nothing short of a revelation. The moment my family and friends dug in with their tortilla chips, their reactions said it all. Eyes widened, and a chorus of “What is in this?” filled the air. This Fresh Mango and Cucumber Salsa wasn’t just a dip; it was an experience. It was the vibrant, refreshing, and utterly addictive star of the show, a perfect symphony of sweet, spicy, tangy, and crunchy that single-handedly elevated our entire meal. It has since become my most requested recipe, the secret weapon I bring to every potluck, and the simple dish that proves that sometimes, the most delicious discoveries happen when you dare to break the rules.

Why This Fresh Mango and Cucumber Salsa Will Be Your New Obsession

Before we dive into the “how-to,” let’s talk about the “why.” What makes this specific combination of mango and cucumber so special? In a world saturated with salsa recipes, this one truly stands out for its unique balance, health benefits, and incredible versatility. It’s more than just a dip; it’s a vibrant condiment that can brighten up countless dishes.

The Perfect Flavor Symphony

The magic of this salsa lies in its masterful blend of contrasting yet complementary flavors and textures. Each ingredient plays a crucial role in creating a harmonious and addictive final product.

• Sweet: The star of the show is the ripe mango. It provides a luscious, tropical sweetness that forms the base of the salsa’s flavor profile. This isn’t a sugary, one-note sweetness, but a complex, fragrant fruitiness that instantly transports you to a warmer climate.
• Crunchy & Cool: This is where the cucumber shines. It offers a clean, cool, and incredibly refreshing crunch that cuts through the mango’s sweetness. This textural contrast is key; it prevents the salsa from becoming mushy and adds a delightful crispness in every bite.
• Zesty & Tangy: Freshly squeezed lime juice is the non-negotiable acidic component. It brightens all the other flavors, preventing the mango from being cloying and adding a zesty kick that makes your taste buds tingle. It’s the element that ties everything together.
• Spicy: The jalapeño brings a gentle, warming heat that builds slowly on the palate. It’s not an overwhelming fire but a pleasant spice that perfectly balances the sweet mango. You can easily customize the heat level to your preference.
• Aromatic & Sharp: Finely diced red onion provides a sharp, savory bite that grounds the salsa, while fresh cilantro adds its signature bright, herbaceous, and slightly peppery notes. These two ingredients ensure the salsa remains firmly in the savory camp, making it a perfect accompaniment to a wide range of dishes.

A Nutritional Powerhouse in a Bowl

Beyond its incredible taste, this Fresh Mango and Cucumber Salsa is a dish you can feel great about eating. It’s packed with vitamins, minerals, and hydration, making it a healthy and delicious choice.

• Rich in Vitamins: Mangoes are an excellent source of Vitamin C, which is essential for a healthy immune system, and Vitamin A, crucial for eye health.
• Hydration Hero: Cucumbers are composed of about 95% water, making this salsa an incredibly hydrating snack, especially on a hot day.
• Low in Calories, High in Flavor: This salsa is naturally low in calories and fat, making it a guilt-free way to add a massive amount of flavor to your meals.
• Packed with Fiber: The combination of fruits and vegetables provides a good dose of dietary fiber, which is important for digestive health and helps you feel full and satisfied.

Incredibly Versatile: From Appetizer to Main Course

Perhaps the biggest advantage of this salsa is its versatility. Don’t just relegate it to a bowl next to some chips. Think of it as a vibrant, fresh condiment that can elevate almost any meal. It can be a show-stopping appetizer, a flavor-packed topping for grilled meats and fish, or the star ingredient in a vegetarian grain bowl. We’ll explore the many ways to serve it later, but its ability to adapt is what will make it a staple in your kitchen.

Ingredients

The beauty of this recipe lies in its simplicity and the freshness of its components. Using high-quality, ripe produce will make all the difference.

• 2 large, ripe mangoes: Look for mangoes that give slightly when pressed gently. Ataulfo or Honey mangoes are fantastic for their sweet, creamy texture and minimal fibers, but any ripe variety will work.
• 1 large English cucumber: Also known as a seedless or hothouse cucumber. Its thin skin means you don’t have to peel it, and its minimal seeds prevent the salsa from becoming watery.
• 1/2 medium red onion: Provides a sharp, savory bite and a beautiful splash of color. It’s milder and sweeter than a yellow onion, making it ideal for eating raw.
• 1 medium jalapeño: The source of our heat. For a milder salsa, remove the seeds and white membranes. For more fire, leave some or all of them in.
• 1 cup fresh cilantro, loosely packed: Adds that classic, fresh, herbaceous flavor that is essential to any good salsa.
• 1/4 cup freshly squeezed lime juice: This is crucial. Bottled lime juice simply doesn’t have the same bright, zesty flavor. You’ll likely need 2-3 juicy limes.
• 1/2 teaspoon fine sea salt: To taste. Salt enhances all the other flavors and helps draw some of the moisture out of the vegetables.

Instructions

Follow these simple steps to create a vibrant and flavorful salsa. The key is to dice your ingredients to a relatively uniform size for the best texture and flavor in every spoonful.

1. Prepare the Mango: Start by washing and peeling the mangoes. To easily dice a mango, slice off the two fleshy “cheeks” on either side of the large, flat pit in the center. Score a grid-like pattern into the flesh of each cheek, being careful not to cut through the skin. Then, use a spoon to scoop the diced mango away from the skin and into a large mixing bowl. Trim any remaining flesh from around the pit, dice it, and add it to the bowl.
2. Prepare the Cucumber and Onion: Wash the English cucumber. Since the skin is thin and edible, there’s no need to peel it. Trim the ends and dice the cucumber into small, even pieces (about the same size as your mango dice). Add it to the bowl with the mango. Finely dice the red onion and add it to the bowl as well. A fine dice is important here so that the onion flavor is distributed evenly without being overwhelming in any single bite.
3. Prepare the Aromatics: Finely chop the fresh cilantro, stems and all, as the stems contain a lot of flavor. For the jalapeño, slice it in half lengthwise. For less heat, use a spoon to scrape out the seeds and the white pith. For more heat, leave them in. Finely mince the jalapeño flesh. Add both the chopped cilantro and minced jalapeño to the mixing bowl.
4. Combine and Season: Pour the freshly squeezed lime juice over all the ingredients in the bowl. Sprinkle with the sea salt.
5. Mix and Marinate: Using a large spoon or spatula, gently fold all the ingredients together until they are well combined. Be careful not to overmix or mash the mango. You want to keep the distinct pieces intact.
6. Rest and Chill: For the best flavor, cover the bowl and let the salsa rest in the refrigerator for at least 20-30 minutes. This crucial step allows the flavors to meld and marinate together, creating a much more cohesive and delicious final product.
7. Taste and Adjust: Before serving, give the salsa one last gentle stir. Taste it and adjust the seasoning if necessary. It might need an extra pinch of salt to make the flavors pop or another squeeze of lime juice for more tang.

Nutrition Facts

This salsa is as nutritious as it is delicious. The following information is an approximation.

• Servings: This recipe makes approximately 6 servings.
• Calories per serving: Approximately 95 calories.
• High in Vitamin C: One serving provides a significant portion of your daily Vitamin C needs, thanks to the mango and lime juice. Vitamin C is a powerful antioxidant that supports immune function and skin health.
• Excellent Source of Vitamin A: Mangoes are rich in Vitamin A (in the form of beta-carotene), which is vital for vision health, immune response, and cell growth.
• Good Source of Fiber: With all the fresh fruit and vegetables, this salsa provides dietary fiber, which aids in digestion and promotes a feeling of fullness.
• Hydrating: The high water content of the cucumber makes this a surprisingly hydrating dish, perfect for replenishing fluids on a warm day.
• Low in Fat: This salsa is naturally very low in fat, making it a light and healthy addition to any meal.

Preparation Time

This fresh and vibrant salsa comes together quickly, with most of the time spent on chopping.

• Total Preparation Time: Approximately 20 minutes.
• Chopping Time: 15-20 minutes, depending on your knife skills.
• Marinating Time (Recommended): 20-30 minutes. This is a hands-off time where the flavors meld together in the refrigerator.

How to Serve

The possibilities are nearly endless! This Fresh Mango and Cucumber Salsa is a versatile condiment that pairs beautifully with a wide variety of foods. Here are some of our favorite ways to serve it:

The Perfect Appetizer

• Classic Tortilla Chips: The most obvious and always-a-crowd-pleaser choice. The salty, crunchy chip is the perfect vehicle for the sweet and spicy salsa.
• Pita Chips: For a sturdier option, serve with toasted pita chips.
• Plantain Chips: Lean into the tropical theme by serving it with crispy, savory plantain chips.
• Cucumber Slices: For a low-carb and extra-refreshing option, use thick slices of cucumber as your “chip.”

As a Topping for Main Courses

This is where the salsa truly transforms from a simple dip into a gourmet condiment. Spoon it generously over:

• Grilled Fish: It is absolutely divine on grilled salmon, tilapia, cod, or mahi-mahi. The bright, acidic salsa cuts through the richness of the fish perfectly.
• Fish Tacos: A must-have topping for any fish or shrimp tacos. It adds a burst of freshness and flavor that complements the seafood.
• Grilled Chicken or Pork: Liven up simple grilled chicken breasts or pork chops. The sweet and spicy notes provide a fantastic contrast to the smoky, savory meat.
• Pork Carnitas or Pulled Pork: The bright acidity of the lime and the coolness of the cucumber cut through the richness of slow-cooked pork beautifully.
• Steak: A spoonful over a perfectly cooked flank steak or skirt steak adds a surprising and delicious twist.

Vegetarian and Vegan Pairings

• Quesadillas: Serve it alongside cheese or black bean quesadillas for dipping, or even add a little inside before cooking.
• Black Bean Burgers: Use it as a fresh, flavorful topping for homemade or store-bought black bean burgers.
• Grain Bowls: Build a delicious and healthy bowl with a base of quinoa or brown rice, add some black beans, avocado, and top it all with a generous amount of the mango cucumber salsa.
• Tofu or Tempeh: Spoon over pan-seared or grilled tofu for a vibrant, flavor-packed vegan meal.
• Avocado Toast: Elevate your breakfast or lunch by spooning this salsa over a classic avocado toast.

Additional Tips for Salsa Perfection

A few small adjustments and considerations can take your salsa from great to absolutely unforgettable.

1. Let It Marinate: This is the most important tip. While the salsa is delicious immediately, letting it sit in the fridge for at least 30 minutes (and up to a few hours) allows the lime juice to soften the onion slightly and all the individual flavors to meld into one harmonious profile.
2. Chill Before Serving: Always serve this salsa chilled. The coolness of the cucumber and mango is a huge part of its refreshing appeal. If it sits out and comes to room temperature, it loses some of its crisp, invigorating quality.
3. Consistency in Dicing: Try to dice the mango, cucumber, and onion to a similar small size (around a 1/4 to 1/2-inch dice). This ensures you get a balanced mix of all the flavors and textures in every single spoonful.
4. Control the Heat: The jalapeño is the wild card. The heat level of individual peppers can vary greatly. The seeds and the white membrane hold most of the capsaicin (the compound that makes peppers hot). For a mild salsa, be sure to remove them completely. For a fiery kick, mince them right in. You can also substitute with a serrano for more heat or use half of a bell pepper for zero heat but a similar crunch.
5. Don’t Skimp on Fresh Lime Juice: It bears repeating: fresh is non-negotiable. The bright, zesty flavor of fresh lime juice is what makes the salsa pop. Bottled juice has a duller, sometimes slightly bitter taste that will negatively impact the final product.
6. Don’t Overmix: When you combine the ingredients, fold them together gently. You want to keep the structural integrity of the diced mango and cucumber. Overmixing can bruise the fruit and make the salsa mushy.
7. Prep Ahead Smartly: You can dice the cucumber, red onion, and jalapeño ahead of time and store them in an airtight container in the fridge. However, wait to dice the mango and combine everything with the cilantro and lime juice until an hour or two before you plan to serve it to keep it as fresh as possible.
8. Taste and Adjust Before Serving: Your ingredients will vary. Your mango might be sweeter, your lime might be more or less tart. After the salsa has had time to marinate, always give it a final taste. It’s your last chance to decide if it needs another pinch of salt to enhance the sweetness or an extra squeeze of lime to brighten it up.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making and storing this Fresh Mango and Cucumber Salsa.

1. How long does this salsa last in the refrigerator?
This salsa is best enjoyed on the day it’s made for optimal freshness and texture. However, it can be stored in an airtight container in the refrigerator for up to 2 days. After that, the cucumber will start to lose its crunch and the mango will soften, releasing more liquid and making the salsa watery.

2. Can I use frozen mango for this recipe?
While fresh, ripe mango is highly recommended for the best texture, you can use frozen mango in a pinch. Make sure to thaw it completely and drain any excess liquid very well before dicing and adding it to the salsa. Be aware that the texture will be softer and less firm than fresh mango.

3. What is the best type of mango to use for salsa?
The best mangoes for salsa are those with sweet flesh and minimal fibers. Ataulfo (also known as Honey or Champagne) mangoes are a top choice because they are creamy, sweet, and not fibrous. Tommy Atkins mangoes (the most common variety in US supermarkets) also work well, just make sure they are fully ripe to ensure they are sweet and flavorful.

4. My salsa seems watery. How can I fix it?
This can sometimes happen if the mango is extra juicy or if you used a regular cucumber with lots of seeds. To prevent this, you can “de-seed” the cucumber by slicing it in half lengthwise and running a spoon down the center to scoop out the seeds before dicing. If it’s already mixed and watery, you can try to carefully drain off some of the excess liquid by tilting the bowl before serving.

5. Can I make this salsa a day ahead of time for a party?
You can, but for the absolute best results, it’s better to make it just a few hours before your event. If you must make it the day before, store it in a sealed container in the fridge. The flavors will be well-marinated, but you will lose some of the crispness from the cucumber. A good compromise is to chop all the vegetables (cucumber, onion, jalapeño) the day before and store them, then dice the fresh mango and mix everything together a few hours before serving.

6. What other fruits or vegetables can I add to this salsa?
This recipe is a fantastic base for experimentation! You can add or substitute other ingredients based on what you have. Consider adding:

• Avocado: For a creamy texture (add just before serving to prevent browning).
• Bell Peppers: Red, yellow, or orange bell peppers add a sweet crunch and vibrant color.
• Corn: Grilled or boiled corn kernels add a sweet pop.
• Black Beans: Rinse and drain a can of black beans to add protein and make it a more substantial salsa.
• Pineapple or Peaches: For a different sweet and tangy fruit base.

7. Is this salsa very spicy? How can I adjust the heat?
As written with one jalapeño (seeds and membranes removed), this salsa has a very mild, gentle warmth. The heat level is easy to customize.

• For Milder Salsa: Use only half a jalapeño and ensure every seed and all the white pith is removed.
• For Spicier Salsa: Finely mince the seeds and membranes along with the pepper’s flesh. For even more heat, use two jalapeños or substitute with a spicier pepper like a serrano.

8. Is this Mango Cucumber Salsa healthy?
Absolutely. It’s a fantastic, healthy choice. It’s made entirely from fresh fruits and vegetables, making it naturally vegan, gluten-free, and dairy-free. It’s packed with vitamins, fiber, and hydration while being very low in calories and fat. It’s a delicious way to add a serving of produce to your day.

Print