Sweet & Spicy: Cucumber Mango Salsa Recipes You’ll Love

Cucumber mango salsa is a vibrant and refreshing condiment or side dish that perfectly balances sweet, spicy, and tangy flavors. The cool crunch of cucumber complements the tropical sweetness of mango, while a touch of chili adds a delightful kick. This versatile salsa is incredibly easy to make and can be customized to your preferred level of heat and sweetness. It’s a fantastic addition to grilled fish, chicken, tacos, salads, or simply enjoyed with tortilla chips.

## Why You’ll Love This Cucumber Mango Salsa

* **Fresh and Flavorful:** The combination of fresh ingredients creates a burst of flavor in every bite.
* **Easy to Make:** This salsa requires minimal cooking and comes together in minutes.
* **Versatile:** Serve it as a side, appetizer, or topping for a variety of dishes.
* **Healthy:** Packed with vitamins, minerals, and antioxidants from fresh fruits and vegetables.
* **Customizable:** Adjust the ingredients and spice levels to suit your taste.

## Ingredients You’ll Need

* **Cucumber:** Provides a cool and refreshing crunch. English cucumbers are preferred because they have fewer seeds and a thinner skin, but any cucumber will work. If using regular cucumbers, you might want to peel them and remove some of the seeds.
* **Mango:** Adds a tropical sweetness that balances the other flavors. Look for ripe but firm mangoes for the best texture.
* **Red Onion:** Contributes a sharp, slightly pungent flavor. You can soak the diced red onion in cold water for 10-15 minutes to mellow its flavor.
* **Red Bell Pepper:** Provides a subtle sweetness and a vibrant color. You can substitute with other bell pepper colors as well.
* **Jalapeño Pepper:** Adds a spicy kick. Remove the seeds and membranes for a milder heat. For a spicier salsa, leave some of the seeds in.
* **Cilantro:** Offers a fresh, herbaceous flavor. If you’re not a fan of cilantro, you can substitute with parsley.
* **Lime Juice:** Brightens the flavors and adds a tangy element. Freshly squeezed lime juice is highly recommended.
* **Olive Oil:** Helps to bring all the ingredients together and adds a touch of richness. Extra virgin olive oil is a great choice.
* **Salt and Pepper:** To taste.

## Basic Cucumber Mango Salsa Recipe

This recipe is a starting point; feel free to adjust the ingredients to your liking.

**Yields:** About 4 cups
**Prep time:** 15 minutes

**Ingredients:**

* 1 English cucumber, diced
* 1 ripe mango, diced
* 1/4 cup red onion, finely diced
* 1/2 red bell pepper, diced
* 1 jalapeño pepper, seeded and minced (optional)
* 1/4 cup chopped fresh cilantro
* 2 tablespoons lime juice
* 1 tablespoon olive oil
* Salt and pepper to taste

**Equipment:**

* Cutting board
* Knife
* Large bowl

**Instructions:**

1. **Prepare the Vegetables:** Wash and dry the cucumber, mango, red onion, red bell pepper, and jalapeño. Dice the cucumber, mango, and red bell pepper into small, even pieces. Finely dice the red onion and mince the jalapeño (if using).
2. **Combine Ingredients:** In a large bowl, combine the diced cucumber, mango, red onion, red bell pepper, jalapeño (if using), and chopped cilantro.
3. **Add Dressing:** Pour the lime juice and olive oil over the mixture. Season with salt and pepper to taste.
4. **Mix Well:** Gently toss all the ingredients together until well combined.
5. **Chill (Optional):** For best flavor, cover the bowl and refrigerate the salsa for at least 30 minutes before serving. This allows the flavors to meld together.
6. **Serve:** Serve the cucumber mango salsa with tortilla chips, grilled fish, chicken, tacos, or salads. Enjoy!

## Variations and Tips

* **Add Avocado:** For a creamier salsa, add diced avocado just before serving. Be aware that avocado can brown quickly, so it’s best to add it right before you’re ready to eat.
* **Spice It Up:** If you like a spicier salsa, add more jalapeño or a pinch of cayenne pepper.
* **Make it Sweeter:** If your mangoes aren’t as sweet as you’d like, add a drizzle of honey or agave nectar.
* **Use Different Fruits:** Experiment with other fruits like pineapple, peaches, or strawberries.
* **Add Black Beans or Corn:** For a heartier salsa, add cooked black beans or corn kernels.
* **Grill the Mango:** Grilling the mango before dicing it adds a smoky flavor to the salsa.
* **Soak the Red Onion:** As mentioned earlier, soaking the diced red onion in cold water for 10-15 minutes helps to mellow its flavor and reduce its pungency.
* **Adjust the Lime Juice:** Add more lime juice for a tangier salsa.
* **Fresh Herbs:** While cilantro is traditional, you can also experiment with other herbs like mint or basil.
* **Make Ahead:** This salsa can be made a day ahead of time. Store it in an airtight container in the refrigerator.

## Serving Suggestions

Cucumber mango salsa is incredibly versatile and can be used in a variety of ways:

* **With Tortilla Chips:** Serve it as a refreshing appetizer with tortilla chips.
* **Grilled Fish:** Top grilled fish like salmon, tuna, or mahi-mahi with the salsa for a flavorful and healthy meal.
* **Grilled Chicken:** Add a scoop of salsa to grilled chicken breasts or thighs for a burst of flavor.
* **Tacos:** Use it as a topping for tacos, burritos, and quesadillas.
* **Salads:** Add it to salads for a sweet and spicy kick.
* **Avocado Toast:** Spread avocado on toast and top with the salsa for a delicious and healthy breakfast or snack.
* **Burgers:** Add it to burgers for a unique and flavorful topping.
* **Pork Tenderloin:** Serve it alongside roasted pork tenderloin.
* **Shrimp:** Pair it with grilled or pan-seared shrimp.

## Cucumber Mango Salsa Recipe Variations – Detailed Examples

Here are a few specific variations of the basic cucumber mango salsa recipe, with more detailed instructions and ingredient adjustments:

**1. Spicy Avocado Cucumber Mango Salsa**

* **Ingredients:**
* 1 English cucumber, diced
* 1 ripe mango, diced
* 1 ripe avocado, diced
* 1/4 cup red onion, finely diced
* 1 jalapeño pepper, seeded and minced
* 1/4 cup chopped fresh cilantro
* 2 tablespoons lime juice
* 1 tablespoon olive oil
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* Salt and pepper to taste

* **Instructions:**
1. Prepare the cucumber, mango, red onion, and jalapeño as described in the basic recipe.
2. Gently dice the avocado just before combining the ingredients to prevent browning.
3. In a large bowl, combine the diced cucumber, mango, avocado, red onion, jalapeño, and cilantro.
4. Add the lime juice, olive oil, cayenne pepper (if using), salt, and pepper.
5. Gently toss all the ingredients together until well combined, being careful not to mash the avocado.
6. Serve immediately or chill for a short period (15-30 minutes) to allow the flavors to meld. Note: the avocado is best served fresh.

**2. Grilled Pineapple Cucumber Mango Salsa**

* **Ingredients:**
* 1 cup diced fresh pineapple
* 1 English cucumber, diced
* 1 ripe mango, diced
* 1/4 cup red onion, finely diced
* 1/2 red bell pepper, diced
* 1 tablespoon lime juice
* 1 tablespoon chopped fresh cilantro
* Salt to taste

* **Instructions:**

1. Prepare the grill for medium heat.
2. Slice the pineapple into rings or chunks. Grill for 2-3 minutes per side, or until grill marks appear and the pineapple is slightly softened and caramelized. Let it cool slightly and then dice it.
3. Dice the cucumber, mango, red onion, and bell pepper.
4. In a large bowl, combine the grilled pineapple, diced cucumber, mango, red onion, and bell pepper.
5. Add the lime juice, cilantro, and salt. Mix gently.
6. Chill for at least 30 minutes to allow the flavors to meld. This salsa is excellent with grilled pork or fish.

**3. Black Bean and Corn Cucumber Mango Salsa**

* **Ingredients:**
* 1 English cucumber, diced
* 1 ripe mango, diced
* 1/2 cup cooked black beans, rinsed and drained
* 1/2 cup corn kernels (fresh, frozen, or canned)
* 1/4 cup red onion, finely diced
* 1/2 red bell pepper, diced
* 2 tablespoons lime juice
* 1 tablespoon olive oil
* 1/4 cup chopped fresh cilantro
* Salt and pepper to taste

* **Instructions:**
1. If using frozen corn, thaw it before using. If using canned corn, drain it well.
2. Dice the cucumber, mango, red onion, and bell pepper.
3. In a large bowl, combine the diced cucumber, mango, black beans, corn, red onion, and bell pepper.
4. Add the lime juice, olive oil, cilantro, salt, and pepper. Mix gently.
5. Chill for at least 30 minutes before serving. This salsa is a great addition to grilled chicken or fish tacos.

**4. Peach and Cucumber Mango Salsa**

* **Ingredients:**
* 1 English cucumber, diced
* 1 ripe mango, diced
* 2 ripe peaches, diced
* 1/4 cup red onion, finely diced
* 1 jalapeño pepper, seeded and minced (optional)
* 1/4 cup chopped fresh mint (or cilantro)
* 2 tablespoons lime juice
* 1 tablespoon honey (optional, depending on peach sweetness)
* Salt and pepper to taste

* **Instructions:**
1. Dice the cucumber, mango, and peaches into small, even pieces. Make sure the peaches are ripe but not overly soft.
2. Finely dice the red onion and mince the jalapeño (if using).
3. In a large bowl, combine the diced cucumber, mango, peaches, red onion, jalapeño (if using), and chopped mint.
4. Add the lime juice and honey (if using). Season with salt and pepper to taste.
5. Gently toss all the ingredients together until well combined.
6. Chill for at least 30 minutes before serving. This is delightful with grilled salmon or served with goat cheese and crackers.

**5. Watermelon Cucumber Mango Salsa**

* **Ingredients:**
* 1 cup cubed watermelon (seedless preferred)
* 1 English cucumber, diced
* 1 ripe mango, diced
* 1/4 cup red onion, finely diced
* 1/4 cup crumbled feta cheese (optional)
* 2 tablespoons lime juice
* 1 tablespoon chopped fresh cilantro
* Pinch of red pepper flakes (optional)
* Salt to taste

* **Instructions:**
1. Dice the watermelon, cucumber, and mango into small, even cubes.
2. Finely dice the red onion.
3. In a large bowl, combine the diced watermelon, cucumber, mango, and red onion.
4. Add the crumbled feta cheese (if using), lime juice, cilantro, red pepper flakes (if using), and salt.
5. Gently toss all the ingredients together. Be careful not to mash the watermelon.
6. Chill for at least 30 minutes before serving. This refreshing salsa is perfect on a hot day and pairs well with grilled chicken or fish.

## How to Store Cucumber Mango Salsa

* **Refrigerate:** Store leftover cucumber mango salsa in an airtight container in the refrigerator. It’s best consumed within 2-3 days, as the cucumber and mango can become slightly soft over time.
* **Avoid Freezing:** Freezing is not recommended as it will significantly alter the texture of the cucumber and mango, making the salsa mushy.

## Nutrition Information (Approximate)

(Per serving, about 1/2 cup)

* Calories: 80-120 (depending on ingredients and amount of oil/honey)
* Fat: 3-6g
* Carbohydrates: 12-18g
* Protein: 1-2g
* Fiber: 1-2g

## Conclusion

Cucumber mango salsa is a vibrant, flavorful, and versatile addition to any meal. Whether you’re looking for a refreshing appetizer, a flavorful topping for grilled dishes, or a healthy snack, this salsa is sure to please. Experiment with different variations and spice levels to create your perfect cucumber mango salsa recipe. Enjoy!