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Mango & Cucumber Salsa

Prep time 3 hr
Cook time
Total time 3 hr

Prep time 3 hr
Cook time
Total time 3 hr


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.

Serves 16

3 Mangoes, peeled, seeded, and diced

1 cucumber, peeled, seeded, and diced

2 jalapenos peppers, seeded and finely chopped

1 red onion, finely diced

1 clove Garlic, minced

½ cup cilantro, minced

zest and juice from 1 lime

Dash of salt and pepper


Combine all of the ingredients in a medium bowl. Chill for a few hours in the fridge before serving.


Will last about a week, so make lots and enjoy for days!


Calories: 32
Fat: 0g
Carbohydrates: 8g
Sodium: 20mg
Fiber: 2g
Protein: 1g
Sugar: —

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