This Mango & Cucumber Salsa goes perfect with anything! It’s a light and refreshing alternative to the usual tomato or chile based salsa. You can’t stop eating it once you start!
The habanero is a great addition to this salsa but if be careful with it since it’s very hot! Just use half of it if you like it less spicy. Oh and don’t rub your eyes after you finish cutting this little cutie! The spiciness lingers on your fingers for a while afterwards lol!
How to make Mango & Cucumber Salsa
All you need to do is chop all of the ingredients, squeeze some lime & orange juice to it, mix and that’s it!
I prefer it with fresh mango over frozen, but frozen mango can be used in a pinch too.
If you like it hot, then add habanero peppers! If you like semi-hot? then add jalapeños. The choice is yours!
If you have tomato allergy then this recipe is fantastic! Salsa recipes without tomatoes are few and far in between. This recipe is sweet, spicy, and all around excellent.
How to serve this Mango Salsa
My favorite way to serve this Mango & Cucumber Salsa is over grilled halibut or on shrimp tacos. Every time I make it, it’s a hit all around. I’ve also made this recipe subbing in pineapple for the mango and it worked just as great.
If you’re interested in other salsas, visit my salsas page to view my entire collection of salsas. Don’t forget to come back as I keep adding salsas every month!
Mango & Cucumber Salsa
- 2.5 cups cucumber peeled, seeded and diced
- 1 cup mango diced
- 1/2 cup red onion diced
- 1 habanero chile (optional) chopped
- 2 Tbsp fresh lime juice
- 2 Tbsp orange juice
- kosher salt
- In a medium bowl, combine all ingredients
- Refrigerate until ready to use.
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Original published date: Sept 2018. Updated in March 2020 to revise the content and photographs. The original recipe remains the same. Enjoy!