Mango Cucumber Salsa is a simple and refreshing side dish that brings together the sweetness of ripe mangoes and the crunch of fresh cucumbers. It’s lightly spiced with green chilies, balanced with some finely chopped onions, and brightened up with lemon juice, salt, and pepper. Everything is chopped small, mixed together, and that’s it, it’s ready to go!
You can enjoy it as a dip with tortilla chips, scoop it over tacos, wrap it in a roti, or even serve it as a salad next to grilled chicken or paneer. It’s especially great on hot days because it feels light, juicy, and cooling. Honestly, it’s the kind of dish that doesn’t need much effort but tastes like something special.
Mango Cucumber Salsa
Salsa is nothing but a simple side salad which can be made in a matter of moments. This one was super duper hit. It is made using cucumber and mangoes. The combination of cucumber and mangoes is just awesome. The coolness of cucumber and the sweetness of mangoes goes well with the lemon juice, salt and pepper. This is perfect to serve with some roast chicken.
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I also love how it fits into different meals. Whether you’re doing tacos for dinner, or just need a quick dip for chips while watching a movie, this salsa works. It’s the kind of dish that looks colourful on the table and gets people reaching out for “just one more spoonful.”
About Mango Cucumber Salsa
This recipe has become a summer regular in my kitchen. I first made it on a random weekend when we had some extra mangoes at home, and I just wanted something fun but not too heavy. I paired it with some simple grilled chicken, and the salsa instantly stole the spotlight. Everyone kept asking for more, and since then, I’ve been making it pretty often, especially when we’re in the mood for something tangy and light.
A fresh, quick, and easy homemade healthy Mango Cucumber Salsa that’s perfect for dipping, tacos, and over grilled meats/veggies! Paleo, vegan, and Whole30 approved, the whole family will love it!
One of the reasons I like this recipe so much is how flexible it is. Sometimes I add tomatoes if I have them, or a bit of mint if I want it to taste extra fresh. The best part? You don’t have to cook anything, just chop, mix, and it’s done. It’s great when you don’t want to spend too long in the kitchen but still want something tasty.
Best Cucumber Salsa
The key to this mango cucumber salsa is to try to get everything uniformly cut and in small pieces. I like to use a sharp knife to make cucumber slices. Peel off the skin, remove as much seed as possible. Then I just stack them up and dice. For the mangoes, peel it, the cut both side of the cheek and chop each of it real fine cubes.
You can enjoy this salsa right away, but I think it is best after the flavours marinate for a couple hours. Just pop it in the fridge and take it out when you are ready to serve. It can also me made the night before. Serve it along side some chips or veggie slices for the ultimate dip, or pair it with eggs, meat, salads, or in tacos. You can’t go wrong. This Cucumber Mango Salsa Recipe is Vegan.
Why This Recipe Works
● Natural Flavor Harmony: The sweetness of ripe mangoes perfectly complements the crisp, mild flavor of cucumbers. This balance creates a refreshing and flavorful salsa that’s neither too sweet nor too bland.
● Quick and Easy Preparation: With minimal chopping and no cooking required, this salsa comes together in just 10 minutes. It’s an excellent choice for a last-minute side dish or appetizer.
● Versatile Pairing: Whether you’re serving it with grilled chicken, fish, or simply with tortilla chips, this salsa adds a vibrant touch to any dish. Its versatility makes it a staple in my summer recipe collection.
Why I Love This Recipe
What makes this recipe extra special is how it brings together those comforting childhood memories with a fun and refreshing twist. The sweetness of mangoes is balanced perfectly with the crunch of cucumber and the gentle heat from the green chilli. It’s one of those dishes that feels both familiar and new at the same time.
Now, whenever I make this salsa, whether it’s for a Sunday lunch, a quick side for grilled chicken, or as a topping for tacos, my family gets excited. They love how colourful it looks, how fresh it tastes, and how it disappears quickly from the bowl! It’s become one of those recipes that just feels like home, and the fact that it’s so easy to make is a bonus. You really don’t need to spend a lot of time or effort, and yet the outcome always feels special.
Ingredients
● Ripe Mangoes – 1 large, peeled and finely chopped: Choose mangoes that are sweet and juicy, such as Alphonso or Banganapalli varieties. The mangoes should be ripe but firm to ensure they hold their shape in the salsa.
● Cucumber – 1 medium, peeled, seeded, and finely chopped: Opt for English cucumbers for their thin skin and minimal seeds. Removing the seeds helps prevent excess water content in the salsa.
● Onion – 1 small, finely chopped: Red onions add a mild sweetness and vibrant color, but white or yellow onions can also be used based on preference.
● Green Chili – 1 small, finely chopped: Adjust the quantity based on your heat tolerance. Jalapeños or serrano peppers work well. Remember to remove the seeds for less heat.
● Lemon Juice – 1 tablespoon (or to taste): Freshly squeezed lemon juice adds a bright, tangy flavor that enhances the overall taste of the salsa.
● Salt and Black Pepper – to taste: Seasoning is crucial. Start with a small amount, taste, and adjust as needed to balance the flavors.
Hacks
● Chop Evenly: Try to chop your mangoes and cucumbers into small, even cubes. Not only does it look neater, but it also ensures every bite has a good balance of sweetness, crunch, and spice. I usually take an extra minute here—it’s worth it!
● De-Seed the Cucumber: If you’re using a regular cucumber, it’s best to scoop out the seeds before chopping. It helps avoid that watery texture that can dilute the salsa over time. You can just use a spoon to scrape them out.
● Control the Spice: The green chilli adds a nice kick, but if you’re not into spicy food, feel free to skip the seeds—or skip the chilli entirely. On the other hand, if you like heat, toss in an extra one or even a pinch of red chilli powder.
● Add Fresh Herbs: A handful of freshly chopped coriander (cilantro) adds a burst of freshness. Sometimes I even add a few mint leaves if I want it to feel extra cool and summery. It’s not required, but definitely a nice touch.
Mango Cucumber Salsa (Step by Step Pictures)
1)Chop up mangoes and cucumber into very tiny pieces
2)take it in a bowl
3)Add in finely chopped onions, green chilli
4)Add in finely chopped coriander leaves
5)Season with salt
6)Grind in some pepper
7)Add in lemon juice
8)Mix well
9)Salsa done.
10)Serve
Expert Tips
● Use Ripe but Firm Mangoes: The mangoes should be sweet, but not mushy. If they’re too soft, they’ll break down in the salsa and make it a bit too pulpy. I usually pick mangoes that give slightly when pressed, but still hold their shape when cut.
● Chill Before Serving: If you have time, let the salsa chill in the fridge for at least 30 minutes to an hour. This helps the flavors settle and gives the salsa a refreshing bite, especially on hot days.
● Storage: You can store the salsa in an airtight container in the refrigerator for up to 2 days. Just give it a gentle mix before serving again. After the first day, it might release a little water, but the flavors still stay great.
Serving Suggestions
- Serve it with tortilla chips as a dip.
- Spoon it over grilled chicken or fish for a light summer meal.
- Add it to tacos, burrito bowls, or even as a side with plain rice or chapati.
- I’ve even used it once as a filling in a sandwich with some cheese—it was surprisingly good!
FAQ
Q: Can I make this ahead of time?
Yes, absolutely! You can make this salsa a few hours in advance. In fact, letting it sit a bit helps the flavors combine better. Just keep it refrigerated until you’re ready to serve.
Q: What if I don’t have green chilli?
No worries. You can skip it if you don’t like spice, or use a pinch of red chilli flakes or powder instead. You can even add a bit of jalapeño if that’s what you have.
Q: My salsa turned watery, what do I do?
This usually happens if the cucumbers weren’t de-seeded or if the mangoes were overripe. Just pour out any extra liquid before serving or mix in a few spoons of cooked quinoa or finely shredded lettuce to absorb some of the water.
Q: Can I use unripe mangoes instead?
You could, but the taste will be completely different. Unripe mangoes are sour and tangy—so the dish will turn more into a “kachumber” or spicy pickle-style salad. If you enjoy that, go for it! But for the classic version, ripe mangoes are best.
Variations
This mango cucumber salsa is very flexible, and you can easily tweak it to suit your taste or what’s available in your kitchen:
● Add Fruits: Try adding some chopped pineapple or pomegranate for extra sweetness and color. I’ve done this when I had leftover fruit from another dish, it tasted great!
● Include Avocado: For a creamy twist, gently mix in some diced ripe avocado. Just do this right before serving so it doesn’t brown.
● Swap the Herbs: While coriander is classic, mint gives a cool twist and pairs really well with cucumber. You can also use a mix of both for an extra refreshing flavor.
● Go Savoury: Add a pinch of roasted cumin powder or chaat masala to give it an Indian street-food flair. I like doing this when I serve the salsa alongside spicy grilled chicken or paneer tikka.
More Salad Recipes
📖 Recipe Card
Mango Cucumber Salsa Recipe (Mango Cucumber Salad)
Servings: 2 servings
Calories: 106kcal
Instructions
Pre-Preparation – Peel the ripe mango and cut the flesh away from the pit. Dice it into small, uniform cubes to ensure even distribution in the salsa. Peel the cucumber, slice it lengthwise, and scoop out the seeds using a spoon. Dice the remaining flesh into small cubes similar in size to the mango pieces. Finely chop the onion and green chili. If you prefer a milder flavor, consider soaking the chopped onion in cold water for a few minutes to reduce its pungency.
Mixing the Salsa – In a mixing bowl, combine the diced mango, cucumber, onion, and green chili. Gently toss to mix the ingredients evenly. Add the freshly squeezed lemon juice, a pinch of salt, and a dash of black pepper. Stir gently to ensure the seasoning is well distributed.
Final Touches – Taste the salsa and adjust the seasoning as needed. If you prefer more acidity, add a bit more lemon juice. Adjust salt and pepper to your liking. For the best flavor, cover the bowl with plastic wrap and refrigerate the salsa for at least 30 minutes. This allows the flavors to meld together beautifully. Give the salsa a gentle stir before serving. Transfer it to a serving bowl and enjoy it chilled.
Notes
Serving Suggestions
- Serve it with tortilla chips as a dip.
- Spoon it over grilled chicken or fish for a light summer meal.
- Add it to tacos, burrito bowls, or even as a side with plain rice or chapati.
- I’ve even used it once as a filling in a sandwich with some cheese—it was surprisingly good!
Nutrition
Serving: 1servings | Calories: 106kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 80mg | Potassium: 453mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1279IU | Vitamin C: 50mg | Calcium: 44mg | Iron: 1mg
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