Mango & Cucumber Salsa

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I put this summertime salsa on everything!

Summer is on the horizon, I can feel it.

The kids are counting down the number of weeks until school ends (6). I put my Uggs away and put on flip-flops (Sanuks made from yoga matts…love those!).

My favorite sign that summer is back is the return of fresh organic mangoes to my supermarket. Winter mangoes are never worth buying, so when the juicy, in-season, incredibly sweet summertime mangoes are back I get a little mango-crazed.

This salsa was my way of working mango into pretty much every meal of the day. It goes great with eggs in the morning, as well as with salads and meat. I love it with slow cooker pulled pork, wrapped up in lettuce leaves.

Mango & Cucumber Salsa
A Recipe by Diana Keuilian
Prep time
Total time
Serves 16

  • 3 organic, ripe mangoes — peeled, seeded and diced
  • 1 organic cucumber — peeled, seeded and diced
  • 2 jalapeno peppers, seeded and finely chopped
  • 1 red onion, finely diced
  • 1 garlic clove, minced
  • ½ cup cilantro, chopped
  • Juice and zest from one lime
  • Dash of salt and pepper

  1. Combine all of the ingredients in a medium bowl. Chill for a few hours in the fridge before serving.
  2. Will last about a week, so make lots and enjoy for days!

Calories: 32     Fat: 0 g     Carbohydrates: 8 g     Sodium: 20 mg     Fiber: 1.5 g     Protein: .5 g    


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