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.
This simple salsa has fresh ingredients, some fresh lime juice, and seasonings. That's all you need for a delicious, refreshing salsa!
For another delicious fresh salsa for hot summer days, try Grilled Pineapple Salsa, Mango Habanero Salsa, or Cucumber Pico De Gallo.
And for other dips, take a look at these Vegan Game Day Dips and Sauces.
Pair this delicious appetizer with Blueberry Lavender Lemonade for a wonderful summer treat.
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Why You'll Love This Salsa
- You don’t need to buy premade salsa. This one’s ready in under 10 minutes with just a few simple ingredients. And if you’re loving easy, fresh dips, don’t miss my Corn and Black Bean Salsa recipe too!
- 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, Vegan Taco Bowl, Jackfruit 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 in Cucumber and Apple Salad and Cucumber and Carrot Salad with Ginger Dressing. These varieties have thin skin with tiny, underdeveloped seeds that go well in this salsa. Chop the 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.
Variations
- Add red bell peppers for a sweet crunch and vibrant color.
- Diced avocado adds creaminess and richness.
- For added protein, add some black beans.
- Swap cilantro for mint leaves to give a refreshing twist.
- Grill the mango pieces before dicing to add a smoky flavor.
How To Cut a Mango - Two Different Ways
Important Note: There is a wide, flat seed in the center of a 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
Absolutely! This cucumber mango salsa recipe is even better when made in advance as it allows the flavors to meld together. Store it in an airtight container in the refrigerator overnight.
When stored properly in the refrigerator, this mango cucumber salsa can stay fresh for about two days. However, we recommend consuming it within 24 hours for the best taste and texture.
Of course! Remove the seeds and membranes from the jalapeño peppers before mincing if you prefer milder salsa. For an extra kick, keep the seeds or add additional minced jalapeño.
More Delicious Mexican-Inspired Vegan Recipes
Got a minute? I'd love for you to dive into the comments and rate this Mango Cucumber Salsa. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Mango Cucumber Salsa
Ingredients
- 3 mangoes diced
- 1 English cucumber or a Persian cucumber; chopped
- ½ red onion finely diced
- 2 jalapeño peppers finely diced; remove seeds if you want less heat
- 1 cup cilantro chopped
- zest of 1 lime
- juice of 2 limes
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
Instructions
- Combine: Combine the diced mango, cucumber, red onion, jalapeño pepper, and cilantro in a medium-sized bowl.
- Add Zest and Season: Grate some lime zest and squeeze the juice of one lime over the mixture. Toss gently to combine. Season with salt and pepper to taste.
- Chill: Refrigerate for 20 minutes to allow the flavors to meld together.
Regi Pearce says
This Mango Cucumber Salsa is the perfect balance of sweet, tangy, and refreshing. The juicy mango, crisp cucumber, and zesty lime make it irresistible, and I can't stop scooping it up with chips. It is so fresh and so easy - a go-to for summer (or any time I need a little sunshine on my plate).