Mango Cucumber Salsa is a simple and refreshing side dish that brings together the sweetness of ripe mangoes and the crunch of fresh cucumbers. Everything is chopped small, mixed together, and that's it, it's ready to go!
Mango Cucumber Salsa
Salsa is nothing but a simple side salad which can be made in a matter of moments. This one was super duper hit. It is made using cucumber and mangoes. The combination of cucumber and mangoes is just awesome.
The coolness of cucumber and the sweetness of mangoes goes well with the lemon juice, salt and pepper. This is perfect to serve with some roast chicken.
About Mango Cucumber Salsa
This recipe has become a summer regular in my kitchen. I first made it on a random weekend when we had some extra mangoes at home, and I just wanted something fun but not too heavy.
I paired it with some simple grilled chicken, and the salsa instantly stole the spotlight. Everyone kept asking for more, and since then, I've been making it pretty often, especially when we're in the mood for something tangy and light.
One of the reasons I like this recipe so much is how flexible it is. Sometimes I add tomatoes if I have them, or a bit of mint if I want it to taste extra fresh. The best part? You don't have to cook anything, just chop, mix, and it's done. It's great when you don't want to spend too long in the kitchen but still want something tasty.
The key to this mango cucumber salsa is to try to get everything uniformly cut and in small pieces. I like to use a sharp knife to make cucumber slices. Peel off the skin, remove as much seed as possible. Then I just stack them up and dice. For the mangoes, peel it, the cut both side of the cheek and chop each of it real fine cubes.
You can enjoy this salsa right away, but I think it is best after the flavours 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.
You can enjoy it as a dip with tortilla chips, scoop it over tacos, wrap it in a roti, or even serve it as a salad next to grilled chicken or paneer.
Ingredients
- Ripe Mangoes - Choose mangoes that are sweet and juicy, such as Alphonso or Banganapalli varieties.
- Cucumber - Opt for English cucumbers for their thin skin and minimal seeds. Removing the seeds helps prevent excess water content in the salsa.
- Onion - white or yellow onions can also be used based on preference.
- Green Chilli - Adjust the quantity based on your heat tolerance.
- Lemon Juice - Freshly squeezed lemon juice adds a bright, tangy flavor that enhances the overall taste of the salsa.
- Salt and Black Pepper - Start with a small amount, taste, and adjust as needed to balance the flavors.
Step by Step Pictures
1)Chop up mangoes and cucumber into very tiny pieces
2)take it in a bowl
3)Add in finely chopped onions, green chilli
4)Add in finely chopped coriander leaves
5)Season with salt
6)Grind in some pepper
7)Add in lemon juice
8)Mix well
9)Salsa done.
10)Serve
Expert Tips
Use Ripe but Firm Mangoes: The mangoes should be sweet, but not mushy. If they're too soft, they'll break down in the salsa and make it a bit too pulpy.
Chop Evenly: Try to chop your mangoes and cucumbers into small, even cubes.
Chill Before Serving: If you have time, let the salsa chill in the fridge for at least 30 minutes to an hour.
De-Seed the Cucumber: If you're using a regular cucumber, it's best to scoop out the seeds before chopping.
Storage: You can store the salsa in an airtight container in the refrigerator for up to 2 days.
Serving : Serve it with tortilla chips as a dip. Spoon it over grilled chicken or fish for a light summer meal. Add it to tacos, burrito bowls, or even as a side with plain rice or chapati.
FAQ
Q: Can I make this ahead of time?
Yes, absolutely! You can make this salsa a few hours in advance. In fact, letting it sit a bit helps the flavors combine better. Just keep it refrigerated until you're ready to serve.
Q: What if I don't have green chilli?
No worries. You can skip it if you don't like spice, or use a pinch of red chilli flakes or powder instead. You can even add a bit of jalapeño if that's what you have.
Q: My salsa turned watery, what do I do?
This usually happens if the cucumbers weren't de-seeded or if the mangoes were overripe. Just pour out any extra liquid before serving or mix in a few spoons of cooked quinoa or finely shredded lettuce to absorb some of the water.
Q: Can I use unripe mangoes instead?
You could, but the taste will be completely different.
📖 Get Recipe
Mango Cucumber Salsa Recipe (Mango Cucumber Salad)
Ingredients
- 1 large Ripe Mangoes peeled & chopped
- 1 medium Salad Cucumber seeded and chopped
- 1 small Onion peeled & finely chopped
- 1 small Green Chilli chopped finely
- 1 tablespoon Lemon Juice
- Salt and Black Pepper to taste
Instructions
- Peel the ripe mango and cut the flesh away from the pit. Dice it into small, uniform cubes.
- Peel the cucumber, slice it lengthwise, and scoop out the seeds using a spoon. Dice the remaining flesh into small cubes similar in size to the mango pieces.
- In a mixing bowl, combine the diced mango, cucumber, onion, and green chillies. Gently toss to mix the ingredients evenly.
- Add the freshly squeezed lemon juice, a pinch of salt, and a dash of black pepper. Stir gently to ensure the seasoning is well distributed.
- Transfer it to a serving bowl and enjoy it chilled.
Nutrition
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Siri
This combination sounds incredible. I will try it out.