Mango cucumber salsa is a fresh fruit-based salsa made with ripe mango, cucumber, jalapeño, red onion, lime juice, and cilantro, mixed raw without cooking.
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It is commonly served as a topping or side for tacos, grilled meats, or seafood, and is known for its sweet-and-spicy contrast.
This homemade mango cucumber salsa recipe uses simple, fresh ingredients and comes together in about 10 minutes.
It works as a tropical salsa or fresh topping for fish tacos, shrimp, grilled chicken, and rice or burrito bowls.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Mango: Provides natural sweetness and soft texture; use ripe but firm mango.
- Cucumber: Adds crunch and freshness to balance the fruit.
- Jalapeño: Brings controlled heat; adjust the amount to taste.
- Red onion: Adds sharpness and structure to the salsa.
- Lime juice: Brightens flavors and prevents browning.
- Cilantro: Adds herbal freshness and ties flavors together.
- Salt and pepper: Enhances and balances all ingredients.
How to Make Mango Cucumber Salsa
Note: Full instructions are provided in the recipe card below.
- Add the mango, cucumber, jalapeño, red onion, lime juice, and cilantro to a medium bowl.
- Gently mix until evenly combined without crushing the fruit.
- Season with salt and pepper to taste and adjust if needed before serving.
Hint: Dice all ingredients to a similar size so the salsa stays balanced and doesn't separate.
Storage, Make Ahead, & Freezing
Storage: Store the Mango Cucumber Salsa in an airtight container in the refrigerator for up to 2 days.
Make Ahead: Best made the same day, but can be prepared up to 6 hours ahead.
Freezing: Not recommended.
Camila's Tips & Variations
- Salsa tastes watery: Use firm mango and remove the cucumber seeds.
- Too spicy: Remove the jalapeño seeds or reduce the amount used.
- Too sweet: Add more lime juice or a small pinch of salt.
- Not flavorful enough: Let the salsa rest for 10 minutes so the flavors blend.
- Serving Suggestions: Serve this mango salsa over grilled fish or shrimp, spoon it onto tacos or tostadas, or use it as a fresh topping for grilled chicken and pork.
It also works well in rice or burrito bowls and can be served with tortilla chips as a light, fresh salsa.
Frequently Asked Questions
Can I make this without cilantro?
Yes. Cilantro adds freshness, but you can omit it if you dislike the flavor.
Why is my mango salsa watery?
Overripe mango or seeded cucumber releases excess liquid. Use firm fruit and drain if needed.
How spicy is mango salsa?
The heat depends on the amount of jalapeño. Reduce or remove seeds to keep it mild.
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Recipe
Mango Cucumber Salsa
Ingredients
- 1 mango , peeled and diced
- ½ cup peeled cucumber , peeled and diced
- 1 tablespoon jalapeno finely chopped
- ⅓ cup red onion diced
- ⅓ cup cilantro leaves roughly chopped
- 1 tablespoon lime juice , adjust to taste
- Kosher salt , adjust to taste
- Black pepper , adjust to taste
Instructions
- Add the mango, cucumber, jalapeño, red onion, lime juice, and cilantro to a medium bowl.
- Gently mix until evenly combined without crushing the fruit.
- Season with salt and pepper to taste and adjust if needed before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
