Mango Cucumber Salsa Recipe (Mango Cucumber Salad)
Mango Cucumber Salsa is a simple and refreshing side dish that brings together the sweetness of ripe mangoes and the crunch of fresh cucumbers. It's lightly spiced with green chilies, balanced with some finely chopped onions, and brightened up with lemon juice, salt, and pepper. Everything is chopped small, mixed together, and that’s it, it’s ready to go!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. It’s especially great on hot days because it feels light, juicy, and cooling. Honestly, it's the kind of dish that doesn’t need much effort but tastes like something special.
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
- Pre-Preparation - Peel the ripe mango and cut the flesh away from the pit. Dice it into small, uniform cubes to ensure even distribution in the salsa. 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. Finely chop the onion and green chili. If you prefer a milder flavor, consider soaking the chopped onion in cold water for a few minutes to reduce its pungency.
- Mixing the Salsa - In a mixing bowl, combine the diced mango, cucumber, onion, and green chili. 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.
- Final Touches - Taste the salsa and adjust the seasoning as needed. If you prefer more acidity, add a bit more lemon juice. Adjust salt and pepper to your liking. For the best flavor, cover the bowl with plastic wrap and refrigerate the salsa for at least 30 minutes. This allows the flavors to meld together beautifully. Give the salsa a gentle stir before serving. Transfer it to a serving bowl and enjoy it chilled.
Notes
● 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. I usually pick mangoes that give slightly when pressed, but still hold their shape when cut.
● Chill Before Serving: If you have time, let the salsa chill in the fridge for at least 30 minutes to an hour. This helps the flavors settle and gives the salsa a refreshing bite, especially on hot days.
● Storage: You can store the salsa in an airtight container in the refrigerator for up to 2 days. Just give it a gentle mix before serving again. After the first day, it might release a little water, but the flavors still stay great.
Serving Suggestions
- 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.
- I’ve even used it once as a filling in a sandwich with some cheese—it was surprisingly good!
Nutrition
Nutrition Facts
Mango Cucumber Salsa Recipe (Mango Cucumber Salad)
Serving Size
1 servings
Amount per Serving
Calories
106
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.2
g
Sodium
80
mg
3
%
Potassium
453
mg
13
%
Carbohydrates
26
g
9
%
Fiber
4
g
17
%
Sugar
19
g
21
%
Protein
2
g
4
%
Vitamin A
1279
IU
26
%
Vitamin C
50
mg
61
%
Calcium
44
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.