Pass the tortilla chips—this mango salsa is made for scooping. Sweet, juicy mango meets crisp cucumber and red bell pepper, with a bright kick from jalapeño and the freshness of lime and cilantro (or parsley). It’s a no-cook side that comes together in minutes once everything is diced, and it’s perfect for summer parties, tacos, rice bowls, or simply with chips.
Sweet Mango Salsa with Crisp Cucumber
This version pairs ripe mango with English cucumber and red bell pepper, along with finely diced red onion, minced jalapeño, and chopped cilantro or parsley. A squeeze and zest of lime plus a touch of kosher salt and black pepper bring everything together. Dice the ingredients small and uniform so the salsa is easy to scoop and every bite is balanced. You can serve it immediately, but chilling for a couple of hours improves the texture and melds the flavors as the lime and salt draw out a light dressing.
Helpful Tips and Variations
- Dice small and even. Small, consistent pieces ensure each bite has a mix of flavors and textures and make the salsa easier to scoop.
- Adjust heat to taste. Omit the jalapeño for no heat, remove ribs for milder heat, or leave a few ribs in for more spice.
- Swap cilantro if needed. If you dislike cilantro, use fresh parsley for a milder, peppery herb note.
- Maximize lime juice. Use a room-temperature lime and zest before juicing. Only zest the green outer skin—avoid the bitter white pith.
- Let it rest. Refrigerating the salsa for about 2 hours lets flavors meld and softens the sharper edges of onion and jalapeño while keeping the salsa crisp.
Mango Salsa
Equipment
- Large bowl
Ingredients
- 3 medium ripe mangos, diced
- 1 English cucumber, diced
- 1 small red bell pepper, diced
- ⅓ cup finely diced red onion
- 1 medium jalapeño, seeded and minced
- ⅓ cup fresh cilantro or parsley, finely chopped
- 1 lime, zested and juiced
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- In a large bowl, gently combine the diced mangoes, cucumber, red bell pepper, red onion, jalapeño, cilantro (or parsley), lime juice, and lime zest.
- Season with kosher salt and freshly ground black pepper, then fold gently to coat without mashing the mango.
- Cover and refrigerate for about 2 hours if possible, then give the salsa a gentle stir and serve. It’s ready to eat immediately if you’re short on time.
Notes
Use ripe but firm mangoes. They should smell sweet and yield slightly when pressed but still be firm enough to dice cleanly. Avoid frozen mango, which becomes watery when thawed.
English cucumber is ideal. Its thinner skin can be left on and the flesh stays crisp without adding excess water.
Herb choice: Cilantro adds citrusy brightness; parsley gives a milder, peppery note—use what you prefer.
Chilling improves texture. A short rest in the refrigerator softens sharp onion and lets the flavors marry, producing a light, flavorful dressing from the lime and juices.
Nutrition
Calories: 126 kcal |
Carbohydrates: 31 g |
Protein: 3 g |
Fat: 1 g
Nutritional information is an estimate and can vary based on the exact ingredients and portions you use.
How to Make Mango Salsa Step by Step
Gather your ingredients and prepare a clean cutting board. Dice the mangoes, cucumber, and bell pepper into small, uniform pieces. Finely dice the red onion, mince the jalapeño, and chop the cilantro (or parsley). Zest and juice one lime.
Combine the ingredients: In a large bowl, add the diced mango, cucumber, bell pepper, red onion, jalapeño, chopped herb, lime zest, and lime juice. Fold gently so the mango keeps its shape and the flavors distribute evenly.
Season and chill: Sprinkle with kosher salt and black pepper, fold again, then cover and refrigerate for about 2 hours if you can. Stir gently before serving to redistribute any juices. Enjoy with chips or as a topping for tacos, grilled fish, or chicken.
Serving Suggestions
This recipe yields about 4 cups—roughly 4 servings as a topping or up to 6 servings with chips. Spoon it over fried or grilled shrimp tacos, add it to burrito bowls in place of tomatoes, serve it alongside grilled meats at a cookout, or pile it on guacamole for extra brightness and texture.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. The texture is best within the first day or two; the mango and vegetables will soften and more liquid may collect at the bottom. Stir gently and serve with a slotted spoon if needed to drain excess liquid.
Room Temperature
Because this salsa contains fresh fruit and vegetables, don’t leave it out more than 2 hours (1 hour if above 90°F). Keep it chilled between servings.
Freezing
Freezing is not recommended. Mango, cucumber, and bell pepper release water when thawed, which makes the salsa watery and soft.
More Easy Salsa Recipes
- Pico de Gallo: fresh and chunky with ripe tomatoes, onion, jalapeño, cilantro, and lime.
- Restaurant-style salsa: blended for a smooth, scoopable texture made with fresh vegetables and pantry staples.
- Salsa Verde: roasted tomatillos, jalapeño, and garlic for a zesty, smoky flavor with adjustable heat.
If you try this recipe, leave a rating or note to share how you served it—chips, tacos, or something else. Enjoy!