Mango Cucumber Salsa
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.
Servings: 6
Calories: 71kcal
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
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.
Nutrition
Calories: 71kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 238mg | Fiber: 2g | Sugar: 11g | Vitamin A: 962IU | Vitamin C: 39mg | Calcium: 21mg | Iron: 0.5mg