This Mango Cucumber Salsa recipe happened when I decided to forage through my vast collection of food pictures. This refreshing salsa is most definitely one of the easiest recipes you will ever prepare. The sweetness of the ripe mango and refreshing bits of cucumber accented by sharp bites of onion and cilantro makes for a tasty delicious summer salsa that you might be tempted to eat solo. Serve this light refreshingly fruit salsa with chips or as a topper for spicy grilled chicken or fish. If you intend to serve this salsa with chips or other dippers. Make it a day ahead. This gives the flavors additional times to release and mellow. Your taste buds will thank you.
Not a mango lover?
Swap the mango for your favorite summer fruit. Peaches, pineapple and apples all make great substitutes.
Mango- Cucumber Salsa
- 2 mangoes firm & ripe
- 1 English Cucumber diced small
- 1 -2 oz cilantro, minced
- ½ red bell pepper diced small
- ¼ red onion chopped fine
- ½ tsp salt
- 1 lemon, juiced with seeds removed abt 2 TB
- Using a sharp knife, cut mango away from the seed. Cut as close to the seed as you can. Dice mango flesh and pull away from the seed into a glass or plastic bowl. Chop cucumber, bell pepper and onion. Add to the bowl. Mince cilantro into tiny bits and add to the bowl. Add salt and lemon juice. Use a spoon to mix all ingredients thoroughly. Marinade in refrigerator at least 1 hour before serving. Cover and refrigerate any unused portion for up to 3 days.