Large white bowl filled with Mango Cucumber Salsa surrounded by chips, limes, and cilantro
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5 from 1 vote

Mango Cucumber Salsa

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!
Course Appetizer, Side Dish, Snack
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 cups - 1/4 cup per serving
Calories 15kcal
Author Kelly

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 15kcal | Carbohydrates: 4g | Sugar: 2g