Cucumber Mango Salsa
Fresh, colorful, and delicious, this Cucumber Mango Salsa recipe is great to make during the summer or any day you can get your hands on ripe mangoes. This salsa is perfect to sink your favorite chips into, as well as serve over chicken or fish. It’s quick and easy to make with simple ingredients… and the combination of flavors makes any day feel like a hot summer’s day.
More salsa recipes to try: Black Bean Salsa, Pineapple Salsa Vinaigrette, Molho a Campanha – Brazilian Salsa Vinaigrette.
Oi, Gente!!
This homemade salsa is super easy to make and it’s great on a lot of things, from tacos to topping grilled or seared proteins. I love it on Pan Seared Salmon and Pan Seared Chicken Breasts.
And similar to my black bean salsa, it’s also a great topping for veggie bowls.
Another perk of this Cucumber Mango Salsa recipe is that it’s greatly customizable. You can add more or less of everything, and create your own version by adding jalapeños or avocado, which I love to do on occasion!
This recipe is easy enough to make on a weekday and special enough to bring to a BBQ get together — bring some fatty sausages along, too. They go great together, and I can assure you it’ll be a hit.
It’s ready in less than 30 minutes, too, so it’s a quick recipe to make for any occasion.
I hope you love this recipe as much as I do!!
Beijinhos xx
What you need to make this recipe:
remember!
Making changes to a recipe can result in recipe failure. Substitutions can greatly alter your final results.
- Mango — you want a fresh mango. DO NOT use frozen! The texture will not be the same, and it will ruin the dish. Choose a mango that has less green on the skin and is softer to the touch with just a little give. Also, ripe mangoes should smell sweet near the stem.
- Cucumbers — you can use a regular cucumber or an English cucumber. Either works here!
- Cherry tomatoes —- or any other little tomato you like to eat. You could dice up some roma tomatoes, too.
- Red onion — for some oniony flavor. If you don’t have them or don’t like them, shallots are a little milder and work, too.
- Fresh cilantro leaves — because no salsa would be complete without cilantro!
- Lime juice — freshly squeezed is best. It will make a huge difference in the flavor.
- Extra virgin olive oil — or another neutral oil.
optional ingredienets to add
- Diced jalapenos or another pepper — if you like it hot
- Avocado — if you’re into avocados and the creaminess they bring to a dish, feel free to add half of one into this salsa!
Recommended Equipment:
Buy Now → 
Buy Now → 
Buy Now → Brazilian Kitchen Abroad is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
How to make Cucumber Mango Salsa
Dice, dice, baby. There’s really no secret to this salsa, except the only thing to keep in mind is making sure you dice your ingredients at roughly the same size. The pieces don’t need to be perfect or anything, but by keeping them roughly the same size, they serve better. This tutorial might help you out!
Personally, I go for somewhat small pieces. It’s more visually appealing, and it serves better, especially if you’re trying scooping the salsa with chips.
That’s most of your prep.
Other than that, just juice a lime for your fresh lime juice and mince your cilantro.
Mix. Then you mix it all in a bowl together. Season it with salt and pepper.
Boom! You made this Mango Cucumber Salsa recipe.
How to serve
This Cucumber Mango Salsa recipe is perfect with so many things. It brings a beautiful tropical flavor to everything it touches because it’s fresh and delicious.
Here are some of my favorite ways to serve it:
- Make it a Mango Salsa for Fish… and serve on top of seafood, like Pan Seared Salmon, or Baked Lime Salmon
- Serve it on top of Rotisserie Chicken
- With your favorite tortilla chips
- On a veggie bowl or burrito bowl
- With grilled sausages or other meats
More mango recipes to try:
FOR MORE BRAZILIAN FOOD INSPO, BE SURE TO FOLLOW ME ON
Cucumber Mango Salsa
Ingredients
- 1/4 cup lime juice, freshly squeezed
- 1 tablespoon extra virgin olive oil or more to taste
- 1 cup of fresh mango, diced
- 1 cup of cucumbers, diced
- 1 cup of cherry tomatoes, diced
- 1/4 cup of red onion, diced
- 1/4 cup fresh cilantro leaves, roughly chopped
- salt and pepper to taste
Instructions
- Measure the the lime juice and the olive oil into a small bowl. Whisk to combine. Set aside.
- Add all chopped ingredients (mango, cucumber, cherry tomato, red onion and cilantro) to a medium bowl. Pour the dressing on top, then stir gently to combine.
- Give the salsa a taste. Season with salt and pepper to taste.
- Drizzle with more olive oil and serve.
