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+ servings

Mango and Cucumber Salsa

Print Recipe
Fresh and bursting with flavor, this Mango Cucumber Salsa can be served with chips, on grilled salmon or stuffed in a tasty turkey and avocado quesadillas! Yields 3 cups or 12 (1/4 cup) servings.
Course Appetizers & Snacks
Cuisine Tex Mex
Keyword corn salsa, mango
Prep Time 10 mins
Total Time 10 mins
Servings 12 servings
Calories 13
Author Laurie McNamara

Ingredients

  • 1 large mango diced small
  • 1/4 cup english cucumber seeded and diced small
  • 1/3 cup red onion diced small
  • 1 tablespoon cilantro chopped
  • 1 medium lime juiced
  • 1 pinch kosher salt more or less to taste
  • 1 pinch freshly ground black pepper more or less to taste

Instructions

  • Place the diced mango, cucumber, red onion and chopped cilantro in a bowl.
  • Season with sea salt and black pepper.
  • Squeeze the juice of an entire lime on top and toss to combine.
  • Taste for seasoning, then refrigerated for at least one hour and serve.

Nutrition

Serving: 1g | Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 42mg | Fiber: 1g | Sugar: 3g | Vitamin A: 193IU | Vitamin C: 7mg | Calcium: 4mg | Iron: 1mg