This Mango Cucumber Salsa is fresh, crisp, and bursting with flavor, and it comes together in about 10 minutes. Serve it with tortilla chips, spoon it over grilled chicken or fish, or pile it onto your favorite tacos for a burst of summery goodness.
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The cat is out of the bag. I’m madly in love with Champagne mangoes, Those bright yellow beauties are intensely flavorful and unbelievably sweet. They’re the only type of mango I use for my fruit salsas and in my opinion, one of the very best things about summer!
For this absolutely lovely Mango Cucumber Salsa, I combine sweet mango with diced English cucumber, cherry tomatoes, red onion, garlic, cilantro, and a squeeze of lime juice for something totally irresistible. I swear I could eat it by the spoonful.
It’s fresh, bright, light, and summery. Amazing served over fish, like my Blackened Mahi Mahi or Sockeye Salmon, or stuffed inside tacos. One recent night we piled it on top of Grilled Chicken Thighs and it was perfection.
If you love fresh fruit salsas, take a look at my Chicken Tacos with Mango Salsa. The salsa in that recipe is slightly different, but this version would be just as delicious. You might also like my Mango Avocado Corn Salsa or Mango Corn Salsa with Black Beans. So many mango salsa recipes, so little time!
Key Ingredient Notes
Mango: Ataulfo mangoes, also called champagne mangoes, are my top choice for mango salsa. They’re exceptionally sweet, smooth, and less fibrous than other varieties. You’ll start seeing these golden-yellow mangoes in stores starting in March and through July. Look for fruit that gives slightly to pressure and has a deep yellow color for the best flavor and texture.
Cucumber: English cucumber is a great choice for salsa because it has fewer seeds and a mild flavor that won’t overpower the other ingredients. I like to do a rough peel, removing most of the skin but leaving a few thin strips for a pop of color and a little extra texture.
Tomatoes: Red cherry or grape tomatoes add bright, juicy flavor and a pop of color. Halve or quarter them depending on their size so everything stays bite-sized and well balanced.
Jalapeño pepper: Jalapeño adds just the right amount of heat to balance the sweetness of the mango. For a milder salsa, remove the seeds and ribs before dicing. If you like it spicier, leave some in!
Cilantro: Removing the thick stems from the cilantro can help mellow its flavor for those who don’t love it. The leaves are milder and less pungent.
How to Peel and Dice a Mango
- Stand the mango upright and slice off the two rounded sides, cutting as close to the flat pit as possible.
- Use a small knife to score the flesh of each half in a crosshatch pattern, being careful not to cut through the skin. Invert the skin to pop the cubes outward, then slice them off. You can also trim the flesh from around the pit and dice it.
It’s even easier if you use a mango pitter, which quickly separates the fruit from the pit.
How to Make Mango Cucumber Salsa
- Combine all the prepped fresh ingredients in a large bowl.
- Add the lime juice, olive oil, and a pinch of salt and toss lightly to distribute the dressing.
Storage Tips
Serve immediately or store in an airtight container in the refrigerator until ready to serve. This salsa is a great make-ahead option. Prepping it about an hour in advance gives the flavors time to meld. It’s best enjoyed the day it’s made but will keep well for up to 2 days. Give it a stir before serving and drain off any excess liquid, if needed.
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Mango Cucumber Salsa
Ingredients
- 1 large or 2 small Ataulfo (Champagne) mangoes, peeled and diced (about 1 cup)
- 1 cup English cucumber, peeled and diced
- 1 cup red cherry tomatoes or grape tomatoes, halved or quartered if large
- ½ cup diced red onion
- ¼ cup fresh cilantro, thick stems removed and chopped
- 1 jalapeño pepper, seeded as desired and finely diced
- 1 clove garlic, minced
- 1 lime, juiced
- 2 teaspoons extra virgin olive oil
- pinch sea salt, or to taste
Instructions
- In a large bowl, combine the mangoes, cucumber, tomatoes, red onion, cilantro, jalapeno, and garlic.
- Add the lime juice, olive oil, and a pinch of salt and toss lightly to distribute the dressing. Serve immediately or store in an airtight container in the refrigerator until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Can’t wait to try the champagne mango. I’ve noticed some are bright yellow in the store but never knew the difference. Love how light and fresh this recipe is!
Try them, Julie! They are so, so good! I prefer them far and away over the red variety.