Champagne mangos have been on sale at my local grocery store lately, so I’ve had perhaps too many mangos on hand for the past couple of weeks- if thats even a thing. So I whipped up this delicious salsa so I could use mango in savory applications, too. Fresh and crunchy cucumber is mangos perfect complement. It balances out the sweetness and acidity of the mango and lends the best texture to this salsa.
This salsa isn’t just for chips and dip- Its great on grilled tempeh tacos, you can add it to salad, or to brighten up your plate of rice and beans. I even stuffed it into a pita with hummus and a few other vegetables this week and it was SO good.
If you like spice, add more jalapeño. I’m not a big spice gal, so I kept this tame, but feel free to turn up the heat.
To cut a mango, cut the “cheeks” off around the pit. Place the “cheek” in your hand, and using a spoon, scoop the fruit out of the skin. Then proceed with your chopping. Also, when you are chopping remember to cut things nice and small so more salsa can fit on your chips!
Mango Cucumber Salsa
- 1 Cup Mango Small Dice (This was one small mango for me)
- 1 Cup Cucumber Small Dice
- 1/4 Cup Red Bell Pepper Small Dice
- 2 Tbsp Green Onion Finely Sliced (the green tops only)
- 1-2 Tbsp Jalapeno minced
- 1/4 Cup Cilantro Chopped
- 2 tsp Lime Juice
- Pinch of Salt and Pepper
- Combine all ingredients in a bowl and toss together. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Let me know how you like this recipe and if there is anything you’d like to see me create!