Mango Cucumber Salsa – Easy, healthy, chunky, and delicious Mexican appetizer with mangoes, cucumber, onion and cilantro. Serve with nachos, tacos, chips and more!
What is mango cucumber salsa?
Salsa, commonly referred to as table sauce, is a chunky mix of vegetables, fruits and spices. It is quite common in Mexican restaurants, mostly as a complementary appetizer in the form of Pico de Gallo – irresistible and hardly lasts until the main course is served! While there are tons of variants of Pico de Gallo, this one in particular does not involve tomato. It banks on mango for its chunky sweetness, cucumber for its crunchy mellowiness with the rest of the ingredients providing the balancing act of spice, flavor and texture. With a pack of crunchy chips next to you, you are sure to lose track of your salsa intake!
Why you’ll mango cucumber pico de gallo?
Ridiculously easy, quick to make – takes hardly 15 min to make
Insane range of droolworthy flavors in one bite – sweet, spicy, tangy, chunky, crunchy
Your best bingewatch companion!
Can be made ahead of time in large quantities to spice up the staging area of your parties. Remember Monika’s salsa on Rachel’s birthday from F.R.I.E.N.D.S ?
Mango: Choose a ripe, sweet and non-fibrous mango. I have used fresh mangoes in this recipe.
Cucumber: I have used English cucumber in this recipe. You can also use the regular ones but make sure you de-seed them. Peel the cucumbers if you want to.
Onion: Red onion works best, adding a strong flavor and giving the salsa a distinct look!
Jalapeños: I swap fresh jalapeños with pickled ones whenever I can’t find them. Feel free to use whatever you have. You can also de-seed them to cut down the heat.
Cilantro: Fresh cilantro or coriander leaves will add a great flavor and freshness to the salsa. We love loads of cilantro in our salsa.
Lemon Juice: Lemon or lime juice would work well.
Salt & Pepper
Can I use frozen mango?
Yes! Thaw or defrost the frozen mango and drain all the juices. Chop the mango chunks into small cubes and add them to your salsa.
Can I used canned mango?
Absolutely! you will need to drain the canned mango liquid and rinse the mango pieces with water to get rid of any added extra sweetness.
How long can I store it?
It tastes best on the same day it is made. However, you can store it in the refrigerator for up to 2 days.
Being vegetarian, we absolutely love serving this salsa with nachos, chips or tacos. No amount of salsa is big enough for a chip – just dump a load of salsa onto each piece and enjoy the chunky, tangy, sweet, spicy flavor all in one bite!
It is a versatile dish, it can be served as an appetizer, side dish or even a snack.
Step by step instructions:
Chop the mangoes into small cubes and add them to a large bowl.
Wash and chop cucumber into very small pieces and add them to the bowl.
Then add finely chopped onion, jalapenos, cilantro, salt, pepper and lemon juice.
Gently mix everything and add more salt or pepper if needed.
Refrigerator for sometime and serve with corn chips.
Mango cucumber salsa recipe video below:
Mango Cucumber Salsa
- 2 Cups Cubed Mangoes (1 large mango)
- 2 Cups Cucumber finely chopped
- ¾ Cup Red Onion finely chopped
- ½ Cup Chopped Cilantro tightly packed
- 2 Tablespoons Chopped Jalapeno
- ½ Teaspoon Salt or to taste
- ½ Teaspoon Ground Pepper
- 2-3 Tablespoon Lemon Juice
- Combine all the ingredients in a large mixing bowl.
- Gently mix until well combined.
- Refrigerate for sometime and serve
Nutrition values are estimates only.