If you’re looking for a quick, easy mango salsa recipe, you’ve found it. All you need is
4 ingredients and just minutes to prepare this refreshing, summery mango cucumber
salsa. Plus, there are tons of ways to adjust the recipe (listed below!) and serve it.
Including over tacos, burritos, chips, grilled foods, and much more!
Fun Fruity 5-minute Mango Cucumber Salsa
Mango is a must-have during those warm summer months. Whether it’s a refreshing
citrus mango smoothie or warm sticky coconut rice with mango – we have plenty of
ways to enjoy it sweet. However, mango also pairs amazingly with savory dishes too.
Don’t believe us? Why not try avocado mango spring rolls, mango black bean salsa,
Cajun-spiced tofu with mango topping, or this simple mango cucumber salsa recipe!
This mango salsa recipe is incredibly fresh and simple to prepare, with just 4
ingredients and a few minutes to make – it’s the ultimate summery side to tons of
mains, and a must-have with any vegan BBQ, potluck, picnic, or Mexican/Tex-Mex
We love salsa so much here at PBOAB that we’ve shared tons of recipes so far,
including fresh, chunky Pico de Gallo, cucumber salsa, and cucumber tomato salsa.
Looking for something a little more sauce-y? How about this roasted red salsa,
tomatillo salsa, or 5-minute summer salsa?
This mango salsa recipe is a chunkier salsa and is the perfect excuse to head to
your farmer’s market for the freshest of mangoes and produce. Once prepared,
serve this mango cucumber salsa alongside Tex-Mex and Mexican dishes like tacos,
proteins (like tofu!), or even as part of a party spread. We like to serve several
varieties of fresh salsa to the table for tons of choice! Keep reading for tons of
suggestions on how to enjoy this recipe for mango salsa, though!
The Ingredients and Substitutes
- Mango: Use two small or one large ripe mango, peeled and diced.
- Cucumber: I prefer to use low seed/seedless varieties (Persian, English, etc.)
for salsa, as they will create less ‘watery’ mango salsa. You don’t have to peel
the cucumber if you want more ‘crunch’ to the mango cucumber salsa. Unless
it’s a garden variety with a thick, bitter skin – but the choice is up to you.
- Lime: Use fresh lime juice for the best flavor and freshness.
- Cilantro: If you hate cilantro, try parsley instead.
- Salt (optional)
Optional Add-ins and Variations:
- Mango Pico de Gallo: This version combines this mango cucumber salsa
with fresh onion (red or white) and chili (serrano (hot), jalapeño (medium),
Poblano (milder), or red bell pepper (mildest). Adjust the amount to personal
preference, remove the ribbing and seeds from the chili to adjust the spicy mango salsa. In fact, a simple mango Pico de Gallo basically combines this cucumber salsa with fresh mango.
- Mango avocado salsa: Add cubed avocado from one large avocado (or
less/more to personal taste). Avocado is wonderfully creamy and packed with
- Mango black bean salsa: A common ingredient in many hearty salsas, black
beans make for a great addition to this mango cucumber salsa – either as-is
or alongside other add-ins like chili, tomatoes, and/or onion. You could also
use other legumes, like Haricot or pinto beans.
- Tomato: You won’t regret pairing mango salsa with tomatoes. I recommend
using ripe, in-season, fleshy tomatoes like Roma, beefsteak, or plum. For the
least watery results, you can de-seed the tomatoes before dicing.
- Other fruits: As juicy as mango salsa is as-is, you can further boost the
freshness with other fruits. Some of our favorite varieties include pineapple
mango salsa, strawberry mango salsa, and mango peach salsa. I recommend
using ½ small pineapple and 2-3 peaches (peeled and diced). Though adjust
the amount to personal preference.
How to Make Mango Salsa?
Keep scrolling to the recipe card for the complete list of ingredients and recipe
- First, prepare all the ingredients by peeling and chopping the mango and cucumber (see FAQ). I recommend using a spoon to scrape all the leftover mango pulp from the seed. You can then use this in smoothies, yogurt bowls/parfaits, or as a simple snack.
- Then, add all the ingredients to a bowl, toss and allow to marinate for 20-30 minutes for the best results (although it’s not necessary). Then enjoy your mango cucumber salsa!
How to Make Ahead and Store?
You can prepare the mango cucumber salsa up to a day in advance for the best
results, as the salsa becomes more watery over time. Alternatively, you can peel and
chop the mango and cucumber and store them separately for up to two days
However, if you do have any leftovers, feel free to store them covered in the
refrigerator for between 3-4 days.
Top Tip: If you’re seasoning the mango cucumber salsa with salt and pepper, then
make sure to only add the salt until right before serving. The salt will pull moisture
from the ingredients and lead to a watery salsa if seasoned too soon.
How to Serve Mango Cucumber Salsa?
You certainly won’t run out of ways to enjoy this mango salsa recipe any time soon. Here are just a few of our favorite suggestions.
- With chips: Serve the mango cucumber salsa as a dip with pita/tortilla chips. You can also spoon it over a big plate of nachos.
- Over grilled foods: This fresh fruity salsa is the perfect accompaniment for grilled dishes like tofu skewers or tofu steaks, etc.
- In Mexican ‘bowl’ meals: Like this brown quinoa chipotle bowl.
- In tacos: Like these tofu tacos, tacos with prime shreds, cauliflower tacos, potato and
chickpea tacos, roasted veggie tacos, etc.
- With an appetizer spread: Alongside other dips and dishes like pinto bean dip
or Chipotle white bean dip, avocado cream, Mexican bean salad, lentil taco salad, etc.
You can also enjoy this mango salsa with tons of other Tex-Mex and Mexican
dishes, including squash enchiladas with salsa verde, in bite-sized taco boats, alongside
southwest stuffed bell peppers and fried green tomatoes, and as a side for these no-queso-dillas,
with rice and bean burritos, etc.
How to chop mango for salsa?
There are a couple of ways you can do this. We first peel the mango, then use a
sharp knife to cut the flesh from around the pit and finely dice that into small cubes.
Alternatively, you can skip peeling the mango and slice the ‘cheeks’ from each side
of the pit. Chop a ‘grid’ pattern in each ‘cheek,’ then push on the skin side to pop it
upwards and slice close to the skin to extract the mango.
Just make sure to scrape away all remaining flesh from the mango pit (and skin if
needed), so you don’t waste any!
How large to chop the ingredients for mango salsa?
Honestly, this is up to you. It’s easier to create mango cucumber salsa that’s slightly
on the chunkier side. However, the finer you dice the ingredients, the more flavor you
pack into every bite.
Top Recipe Tips
- Use the freshest ingredients: for the best results, fresh, in-season
ingredients are always best. Especially when the recipe is only made up
of four ingredients.
- Experiment with add-ins: I recommend trying this as a mango Pico de
Gallo recipe at least once! However, there are several ways to adjust the
- To adjust texture: Simple change how fine/chunky you chop the mango
- Marinating the salsa: If you decide to add any extra ingredients, it
becomes even more important to marinate the mango salsa recipe to
allow the flavors to meld. I recommend one-hour at-least.
More Vegan Mexican Recipes You’ll Love
- Spicy Mexican Rice
- Pot Beans (Frijoles de la Olla)
- Sweet Potato Burritos
- Easy Mole Poblano
- Mexican Vegetable Soup
- Mexican Noodle Soup
For more inspiration, browse through our entire collection of Mexican recipes!
Photos by Alfonso RevillaPrint
This mango salsa recipe is a chunkier salsa and is the perfect excuse to head to your farmer’s market for the freshest of mangoes and produce. It’s so refreshing and delicious!
- 2 small mangos (or one large mango) peeled and diced
- 1/2 of a large cucumber, peeled and diced
- 1 tablespoon of lime juice
- Small handful cilantro leaves, chopped
- Toss ingredients together in a small bowl.
Keywords: vegan, vegetarian, cucumber, mango, salsa, dip, chips and dip, appetizer, vegan salsa, summer salsa, veggies