I absolutely adore this recipe because it’s like a burst of sunshine in every bite, with the perfect blend of sweet mangoes and spicy jalapeños waking up my taste buds. Plus, it’s so refreshing and versatile that it makes the ideal companion for anything from chips to tacos, turning a simple snack into a gourmet fiesta!
I adore how my Fresh and Easy Mango and Cucumber Salsa strikingly balances sweet and spicy flavors. Juicy mangoes perfectly complement the crisp cucumber, while a kick from jalapeño keeps it thrilling.
I think the lime juice and cilantro are just the right amount of freshness to make this a vibrant, nutrient-rich delight!
Ingredients
Mangoes are plentiful in natural sweetness and a wonderful combination of vitamins A and C.
Cucumber is low in calories and has a watery, crispy texture.
Onion (red): Offfers a potent flavor and contains antioxidants.
Red bell pepper: Adds rich color and is loaded with vitamin C.
Jalapeño: Offers up a fiery flavor and accelerates metabolism.
Cilantro: Presents fragrant, flavorful profile; aids in digestive health.
Juice of lime: Adds a tangy, zesty flavor and is a rich source of vitamin C.
Ingredient Quantities
- 2 ripe mangoes, peeled, pitted, and diced
- 1 large cucumber, peeled, seeded, and diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
1. In a big mixing bowl, combine the diced mangoes and cucumbers to form the base of the salsa.
2. Stir in the small pieces of red onion and the even smaller bits of red bell pepper.
3. Take care when stirring in the minced jalapeño; do it carefully. Adjust the amount you use for your desired level of spiciness.
4. Strew the minced cilantro over the other components in the mixing bowl.
5. Extract the juice from a single lime and distribute it evenly over the mixture.
6. Taste the salsa and adjust the salt. Start with a tiny amount, less than a pinch, and add more salt until it tastes like it should. You have to do this because there are so many different salsas out there, and they all kind of require different amounts of salt.
7. Mix together all the ingredients very gently until they’re all mixed together well. There is no need to go at it heavy; if you start mixing too vigorously, you might end up with a mushy mango salad instead of the potpourri of flavors and textures that this salad delivers!
8. Refrigerate the salsa for a minimum of 30 minutes after covering it in a bowl. This will allow the flavors to meld.
9. Just before serving, stir the salsa to recombine any ingredients that have settled.
10. Chill your salsa. Serve it with tortilla chips, grilled meats, or as a topping for tacos. Enjoy this vibrant and flavorful dish!
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Small knife or paring knife
4. Juicer or citrus reamer
5. Measuring cups and spoons
6. Large mixing bowl
7. Spoon or spatula for mixing
8. Plastic wrap or lid for covering the bowl
9. Refrigerator
FAQ
- Can I make this salsa ahead of time?Certainly, you can prepare it a couple of hours in advance. However, for optimal texture, introduce the salt right before serving to keep the fruits and vegetables from exuding excess liquid.
- Is there a substitute for cilantro?If you dislike cilantro, use fresh parsley or omit it altogether.
- How can I adjust the spiciness of the salsa?To make a salsa that is milder in taste, use less jalapeño or leave it out altogether. To increase the heat level, retain the seeds of the jalapeño or add more to taste.
- Can I use lemon instead of lime?Although lime is most often used due to its unique taste, you can use lemon juice in its stead if lime is unavailable. The flavor will be almost identical, slightly off but in a refreshing way.
- What dishes pair well with this salsa?This salsa of mango and cucumber complements well grilled fish, chicken, tacos, or as a topping of avocado toast.
- How long does this salsa last in the fridge?This salsa is at its peak when fresh, but you can keep it in the fridge for 2 days at most, in an airtight container.
- Can I add other fruits to this salsa?Of course! Pineapple or avocado can be fantastic ways to add even more complexity of flavor and texture into the mix.
Substitutions and Variations
Mangoes: For an alternate fruity taste, use ripe peaches or pineapples.
Zucchini or jicama can be used as substitutes for cucumber, delivering a similar crunch.
Red Onion: Substitute green onions (scallions) or shallots for a milder, less pungent flavor.
Yellow or orange bell pepper can be used instead of red bell pepper. This will help retain both the sweetness and color.
Jalapeño: Substitute with serrano pepper for a spicier version, or use heatless green bell pepper.
Pro Tips
1. Select Perfect Mangoes: Choose mangoes that are slightly soft to the touch but not mushy. They should have a sweet aroma at the stem end, indicating ripeness and sweetness, which will balance the flavors in the salsa.
2. Optimize Texture: After dicing the cucumber, consider lightly salting and letting it sit for about 10 minutes, then pat dry with a paper towel. This can help remove excess moisture, preventing the salsa from becoming watery.
3. Balance the Heat: For more control over the spice level, add the jalapeño gradually. Taste the mixture after adding a small amount before adding more to reach your desired level of heat. Optionally, taste a small piece of the jalapeño beforehand to gauge its spiciness, as their heat can vary.
4. Enhance Flavor with Herbs: If you enjoy a more complex herbal note, consider adding a small amount of mint along with the cilantro. Mint complements mango and can add a fresh pop to the salsa.
5. Rest the Salsa: While the instructions suggest refrigerating for at least 30 minutes, for deeper flavor melding, consider letting it sit for a couple of hours or overnight. This extended resting time allows the citrus and spices to infuse more fully, enhancing the overall taste.
Fresh And Easy Mango And Cucumber Salsa Recipe
My favorite Fresh And Easy Mango And Cucumber Salsa Recipe
Equipment Needed:
1. Cutting board
2. Chef’s knife
3. Small knife or paring knife
4. Juicer or citrus reamer
5. Measuring cups and spoons
6. Large mixing bowl
7. Spoon or spatula for mixing
8. Plastic wrap or lid for covering the bowl
9. Refrigerator
Ingredients:
- 2 ripe mangoes, peeled, pitted, and diced
- 1 large cucumber, peeled, seeded, and diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions:
1. In a big mixing bowl, combine the diced mangoes and cucumbers to form the base of the salsa.
2. Stir in the small pieces of red onion and the even smaller bits of red bell pepper.
3. Take care when stirring in the minced jalapeño; do it carefully. Adjust the amount you use for your desired level of spiciness.
4. Strew the minced cilantro over the other components in the mixing bowl.
5. Extract the juice from a single lime and distribute it evenly over the mixture.
6. Taste the salsa and adjust the salt. Start with a tiny amount, less than a pinch, and add more salt until it tastes like it should. You have to do this because there are so many different salsas out there, and they all kind of require different amounts of salt.
7. Mix together all the ingredients very gently until they’re all mixed together well. There is no need to go at it heavy; if you start mixing too vigorously, you might end up with a mushy mango salad instead of the potpourri of flavors and textures that this salad delivers!
8. Refrigerate the salsa for a minimum of 30 minutes after covering it in a bowl. This will allow the flavors to meld.
9. Just before serving, stir the salsa to recombine any ingredients that have settled.
10. Chill your salsa. Serve it with tortilla chips, grilled meats, or as a topping for tacos. Enjoy this vibrant and flavorful dish!