Mango Cucumber Salsa

This mango cucumber salsa recipe is the perfect balance between the tropical sweetness of mangoes and the crisp freshness of cucumbers, all brought together in a vibrant, homemade, oil-free, and easy-to-make salsa.

Why You'll Love This Salsa

• You don't need to buy premade salsa because this salsa is chopped up and in your fridge in less than 10 minutes with minimal and simple ingredients.
• If your gang likes the sweet-savory combo, this delicious and chunky salsa will be gone fast.
• This salsa complements a variety of dishes, from grilled tofu, taco bowls, tacos, salads, wraps, and, of course, as a dip for tortilla chips. I love it simple, over a bowl of rice and baked tofu, but it's also delicious on Black Bean Tostadas.

Ingredients

This is all you'll need for this super quick fruit salsa dip. The quantities are adjustable to your tastes, but I've included suggested measurements in the recipe card.

• Sweet Mango: Different types of mangoes are available year-round. Use whatever you find available. Some are slightly more fibrous, so experiment to find the one you like best for salsa. When a mango gives slightly to a gentle squeeze and emits a sweet, fruity aroma at the stem, it's ripe and ready to eat.

NOTE: I use the mangoes available in my area, which are usually the TOMMY ATKINS variety. However, there are several you can use, including the champagne mango, also known as the Ataulfo or honey mango. Take a look at this Guide To Mangoes from Forks Over Knives for more varieties.

• Cucumber: If you can't find an English cucumber, usually wrapped in plastic, try using Persian or mini cucumbers like I use in Cucumber and Apple Salad. These varieties have thin skin with tiny, underdeveloped seeds that go well in this salsa. Chop cucumber into bite-sized pieces for the best experience.
• Red Onion: Swap red onion with shallots or sweet onion if you prefer milder flavors.
• Jalapeño Pepper: Adjust the heat level by using serrano peppers for extra spice or bell peppers for a milder taste.
• Cilantro: If you're not a fan of cilantro, try using fresh mint or parsley for a refreshing herbal twist.
• Lime: When life gives you lemons instead of limes, fret not! In the zesty world of salsa, lemon juice can step in as a worthy substitute.

How To Cut Mango - Two Different Ways

Important Note: There is a wide, flat seed in the center of mango, but sometimes off-center. The seed runs vertically from the top to the bottom of the fruit. When you slice the mango, you will know the location of the seed, allowing you to adjust your cuts accordingly.

First Method

Stand the mango with the stem up. Cut ¼ to ½ inch from the stem, following the seed's shape to get big slices.

Slice the skin of the mango slices with a sharp knife making sure to stay as close to the skin as possible to remove as much of the mango as possible.

Cut the sliced mango into cubes.

In the first step, you might hit the seed in the center at some point, so adjust the knife to get as much flesh as possible. Do this for each side of the mango.

Second Method

Same as the first method. Stand the mango with the stem up. Cut ¼ to ½ inch from the stem, following the seed's shape to get big slices

Cut a grid pattern on the flesh of each piece, being careful not to cut through the skin.

Scoop out the mango cubes by closely following the contours of the mango's skin.

How To Dice a Jalapeno

Important Note: Remember to exercise caution while handling jalapenos, as the oils can irritate your skin and eyes.

Using a sharp knife, carefully slice off the stem end of the jalapeño.

Make a lengthwise cut from the stem end to the tip of the jalapeno.

For a spicier salsa, keep the seeds and membrane. For less heat, gently remove them with a knife or spoon.

Once the seeds and membrane are removed, slice the jalapeno into strips.

Gather the strips together and dice them into small pieces.

Mango Salsa FAQS

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