Mango- Cucumber Salsa

This Mango Cucumber Salsa recipe is the result of a foray into my collection of recipes and food pictures. This is most definitely one of the easiest recipe you will ever prepare. The sweetness of a ripe mango + bits of refreshing cucumber accented by sharp bites of onion and cilantro makes for  a tasty delicious summer salsa that you might be tempted to eat solo.

Not a mango lover?
Swap the mango for your favorite summer fruit. Peaches, pineapple and apples all make great substitutes.  Serve this light refreshingly delicious 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 juices additional times to release and mellow. Your tastebuds will thank you.

ripe mango cut
when making salads (or if you’re a dainty eater) the easiest way to peel a mango is to… cutting as close to the seed as possible, remove the sides of the mango. Carefully score the flesh. Bend the skin as shown. Use the knife to pull the flesh away from the skin.

Mango- Cucumber Salsa

Prep Time 15 minutes
Total Time 15 minutes
Author ChefSian


  • Mango - Cucumber Salsa
  • This summer salsa is light refreshing and totally healthy. Mango- Cucumber Salsa is perfect as a side dish, served with chips or atop a spicy grilled chicken or fish. 
  • 1 med firm ripe mango
  • 1 lg English Cucumber diced small
  • 1 -2 sprigs cilantro if you like cilantro use 2 otherwise 1 is plenty to marry the flavors of the fruits
  • ½ sm bell pepper diced small
  • ¼ sm red onion chopped fine
  • ½ tsp salt
  • 1 lg 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.

The sweetness of the fruit gives a perfect balance to spicy chicken and fish dishes.



Share Your Thoughts And Questions

Scroll to Top
%d bloggers like this: