Mango Cucumber Salsa

This Mango Cucumber Salsa recipe offers a delightful mix of sweetness, crunch, and tang, making it a refreshing and versatile condiment. Whether paired with tacos, fish, chicken, or enjoyed with chips, its vibrant flavors shine through. With the option to use fresh or frozen mango, this recipe ensures a taste of the tropics anytime of the year.

Course Appetizer, Condiment

Cuisine American

Keyword Frozen Mango Salsa, Mango Cucumber Salsa

Prep Time 15

Servings servings

Calories 51kcal

Author Heather

Ingredients

3 cups chopped mango *about 2 ripe mangos
1 large English cucumber *diced, about 2 cups, see Note #1 below
1/2 small red onion *finely chopped, about 1/2 cup
1 small roasted jalapeño pepper *finely diced, see Note #2 below
1/2 large red bell pepper *finely chopped, about 3/4 cup
1 cup fresh cilantro *finely chopped, about 1/2 of a large bunch
2 limes juiced
salt and pepper to taste
drizzle of garlic olive oil *optional, see Note #3 below

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Instructions

Chopped Mango

For Frozen Mango Chunks
Measure out 3 cups of frozen mango chunks into a large bowl. Let sit at room temperature for 10-15 minutes and then chop into smaller pieces. Add to a large mixing bowl. (It is easiest to chop frozen mango when it is slightly defrosted. When fully defrosted it becomes very slippery and hard to chop. When fully frozen it is difficult to cut through.)
For Fresh Mango
Start by slicing off both sides of the mango, avoiding the large flat seed in the center. Carefully score the flesh of each mango half in a crosshatch pattern, being sure not to cut through the skin. Invert the mango half, pushing the cubes outward and carefully cut the cubes away from the skinning a small pairing knife. Repeat with second half and add mango pieces to a large mixing bowl.

Roast Jalapeño

Using a gas stove or grill, place the jalapeño directly over the flame. Rotate it occasionally with tongs until the skin is charred and blistered all around.
Set aside to cool and then dice, making sure to remove seeds for a lower heat level. Add to mango mixing bowl.

Assembly of Salsa

Prepare the cucumber, onion, bell pepper and cilantro. Add to the mango bowl.
Add lime juice, chili powder and salt, pepper and a drizzle of garlic olive oil if using. Stir well.

Notes

Recipe Notes

Note #1- English cucumbers have a thinner skin, less seeds and water than traditional cucumbers, making them a wonderful choice when making salsa.

Note #2- Roasting the jalapeño is an optional step. However, the process of roasting caramelizes the natural sugars in the jalapeño and softens its heat, resulting in a milder yet more complex smokey flavor profile.

Note #3- Adding a drizzle of garlic olive oil is a wonderful way to add a subtle garlic flavor while also incorporating the health benefits of olive oil.

Nutrition