A fresh, quick, and easy homemade healthy Mango Cucumber Salsa that’s perfect for dipping, tacos, and over-grilled meats/veggies! Paleo, vegan, and Whole30 approved, the whole family will love it!
It’s about time I got this guy up on the blog. This mango cucumber salsa is my go-to side dish to bring to just about any get together. First of all it is so easy to make. The cutting can get a little tedious, but after you have made it about 15 times like me, it gets easier and faster each time. Second, it’s a crowd pleaser. I mean who doesn’t like salsa. Especially when it is fresh like this.
Jarred salsas are so old school when it comes to bringing them to parties. This salsa makes it look like you actually put in a lot of effort to making a dish, but no one knows how simple it is!
This mango cucumber salsa also has a special place in my heart. It was one of the first dishes Michael and I started to make together. I really didn’t start cooking pretty seriously until I started CrossFit, which was about 6 years ago. That is around the same time Michael and I started dating. We lived on the East coast then and would go to multiple football games at JMU and Temple throughout their seasons. We started making this as something to bring together and it was a huge hit. It soon became our go-to item to bring.
Mango Cucumber Salsa
The key to this mango cucumber salsa is to try to get everything uniformly cut and in small pieces. I like to use a small mandoline to make cucumber slices. Then I just stack them up and dice. For the tomatoes, try to squeeze out the excess seeds and juice if you can. That way the salsa doesn’t get too liquidity.
It took me a few tries to figure out how to cut a mango, but I follow this way and it works every time. Just remove as much flesh as you can from the seed, cut the larger pieces lengthwise and then crosswise to create a checkered pattern, and then remove those pieces from the skin. I usually cut the larger chucks into smaller pieces.
The majority of rest of the ingredients is just a bunch of spices. It’s just a rough guideline and you can session it with however much or as little a you want. Since I’ve made this so many times before, I usually just do a dash of this and that until it tastes the way I want it to. Trust your tastebuds!
You can enjoy this salsa right away, but I think it is best after the flavors marinate for a couple hours. Just pop it in the fridge and take it out when you are ready to serve. It can also me made the night before. Serve it along side some chips or veggie slices for the ultimate dip, or pair it with eggs, meat, salads, or in tacos. You can’t go wrong!
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Mango Cucumber Salsa
- 2 small seedless cucumbers, diced (1 cup/155 grams)
- 4 Roma tomatoes, diced and seeds removed (2 cups, 315 grams)
- 1/2 diced red onion (70 grams)
- 1 medium-large mango, diced (1 cup/165 grams)
- 1 jalapeño, diced (remove seeds for less spice)
- 1/4 cup packed cilantro, finely chopped
- 2 tablespoons lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- cayenne pepper, to taste
- salt and pepper to taste
- Add all ingredients in a large bowl and mix well.
- Serve immediately or let chill for a couple hours. Salsa will keep up to one week in a tightly sealed container in the refrigerator.
This recipe was previously posted and was updated this year with new photography!
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