In this Mango Cucumber Salsa, fresh mango pairs deliciously with cool cucumber and sharp red onion. And is perfect with seafood!
I remember the first time I tried mango cucumber salsa. It was on top of a thick piece of grilled salmon and I was pleasantly surprised by how much I love the flavor. It was definitely love at first bite.
You can totally make mango salsa with just about any ingredients. You can toss it up savory style with red peppers and jalapenos or a sweet salsa with strawberries and kiwi. Either way you like it, a mango salsa recipe is a much needed recipe to have on file.
Here’s one of mine!
Dice a mango up… if you need some help on how to do it you can see instructions here!
Dice up about a 1/4 cup of cucumber. I like to use English cucumbers, you know the ones that are long and skinny and usually shrink-wrapped in plastic? I scoop out and discard the seeds so the salsa doesn’t get all watery. Use about a third of a cucumber that which should equal about a 1/2 cup (give or take).
Toss and taste to check the seasoning, then refrigerate for at least and hour before serving.
Enjoy! And if you give this Mango Cucumber Salsa recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!
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