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Mango cucumber salsa recipe

Mango cucumber salsa recipe

  • Recipes
  • Dish type
  • Side dish

I had never thought of the combination of mango and cucumber before until I tasted this salsa at a friend's house. Now I am addicted to it!

105 people made this

IngredientsServes: 6

  • 3 mangos, peeled and diced
  • 1 cucumber, peeled and diced
  • 2 chilli peppers, seeds removed and finely chopped
  • 1 Spanish onion, finely diced
  • 1 clove garlic, minced
  • 4 tablespoons freshly chopped coriander
  • 1 tablespoon lime juice
  • salt and pepper to taste

MethodPrep:15min ›Extra time:2min chilling › Ready in:17min

  1. In a large bowl, stir diced mango, cucumber, chilli peppers, onion, garlic and fresh coriander. Season with lime juice, salt and pepper. Refrigerate at least 2 hours before serving to allow the flavours to blend.

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Reviews & ratingsAverage global rating:(127)

Reviews in English (94)


This recipe is very similar to the mango salsa served on a Mexican chain restaurant's Mango Salad (the manager told me how to make it). In that recipe they add some chopped red pepper, red onion instead of white, and don't use garlic. So, I use red onion, add chopped red pepper, and omit the garlic. It is very refreshing, and I now have mango salsa cravings! Hint: If you don't want to peel and dice mangos, many grocery stores have bags of chopped mango in the frozen fruit section, however it is a little pricey.-23 Aug 2008

by Jeff Sizemore

Wonderful recipe.....just fantastic w/ grilled fish. I add the zest of 1/2 lime along with the lime juice , a drizzle of honey for slight sweetness, and a pinch of cumin for pizazz. You've got to try this one!-01 Jul 2009

by Arizona Desert Flower

this was delicious. We added pineapple for more sweetness and a tomato just because we had it. Great over tequila lime chicken!-05 Apr 2009

Mango Cucumber Salsa

A fresh, quick, and easy homemade healthy Mango Cucumber Salsa that’s perfect for dipping, tacos, and over grilled meats/veggies! Paleo, vegan, and Whole30 approved, the whole family will love it!

It’s about time I got this guy up on the blog. This mango cucumber salsa is my go-to side dish to bring to just about any get together. First of all it is so easy to make. The cutting can get a little tedious, but after you have made it about 15 times like me, it gets easier and faster each time. Second, it’s a crowd pleaser. I mean who doesn’t like salsa. Especially when it is fresh like this.

Jarred salsas are so old school when it comes to bringing them to parties. This salsa makes it look like you actually put in a lot of effort to making a dish, but no one knows how simple it is!

This mango cucumber salsa also has a special place in my heart. It was one of the first dishes Michael and I started to make together. I really didn’t start cooking pretty seriously until I started CrossFit, which was about 6 years ago. That is around the same time Michael and I started dating. We lived on the East coast then and would go to multiple football games at JMU and Temple throughout their seasons. We started making this as something to bring together and it was a huge hit. It soon became our go-to item to bring.

Must-Try Mango Recipes

Love snacking on fresh-cut mango? Us too. But this sweet, juicy fruit can do so much more. It will add sweetness to sauces and salsas, take classic desserts in a new direction — and is one of our absolute favorite ingredients for grilling.

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Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

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Lassi is a refreshing yogurt-based drink from India that's often blended with fruit and spices. There are many variations, but mango is among the more common. Here, we take the traditional lassi flavors and blend them in a food processor to make a super-fast, super easy ice cream that doesn't require an ice cream machine.

Tres Leches Cake with Mango

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This easy side dish has it all: wholesome rice and quinoa, refreshing cucumber, spicy jalapeno and (of course) sweet, juicy mango. Serve with chicken or shrimp for a weeknight dinner the whole family will enjoy.

All-Fruit Mango Sorbet

Mango, mango, mango! This super easy, low-fat frozen treat is 100 percent ripe mango (with just a little bit of water to help with blending). Pro tip: Use really ripe fruit, which is naturally sweeter.

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Toss diced mango with habanero, lime and cilantro for a spicy relish that effortlessly elevates simple grilled salmon.

Mango and Avocado Salad

Sunny's 5-star salad comes together with just 6 ingredients (plus salt and pepper) and is ready in just 15 minutes. There's no better way to use up those extra mangos you've got in your kitchen!

Strawberry Mango Pound Cake Shortcakes

When you need a simple dessert, reach for frozen pound cake and fresh fruit to make this strawberry shortcake-inspired treat. We add mango to the mix we find that it's subtle floral flavor elevates the strawberries &mdash and blends perfectly with the rich, buttery slices of cake.

From: Food Network Magazine Beef Tostadas with Mango Salsa

Switch up taco night with these mango-topped tostadas. The sweetness of the fruit is the perfect complement to seasoned ground beef. Set up a toppings bar and let everyone assemble their own.

Mango Guacamole

A quick and simple way to take your guac to new heights? Stir in cubed mango like Ree does.

Mango-Chile Granita

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Grilled Mango With Jalapenos

When it comes to grilling fruit, peaches and pineapple get all the attention. And, we're not sure why because thick slices of juicy mango are sweeter and even more delicious with a little char on them!

  • 1 large mango, diced small
  • 1/4 cup english (or hothouse) cucumber, seeded and diced small
  • 1/3 cup red onion, diced small
  • 1 tablespoon fresh cilantro, chopped
  • 1 medium lime, juiced
  • a pinch of kosher salt, more or less to taste
  • a pinch of freshly ground black pepper, more or less to taste
  1. Place the diced mango, cucumber, red onion and chopped cilantro in a bowl.
  2. Season with sea salt and black pepper.
  3. Squeeze the juice of an entire lime on top and toss to combine.
  4. Taste for seasoning, then refrigerated for at least one hour and serve.

Nutrition Information:


Serving Size:

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

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Jerk Pork Loin with Mango Cucumber Salsa

1 small onion, roughly chopped
⅓ cup white vinegar
3 tablespoons canola oil
8 cloves garlic
1 medium jalapeno pepper, top trimmed, with seeds
2 teaspoons dried thyme
1 teaspoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon ground cloves
¼ teaspoon freshly ground black pepper
One 2-pound pork loin
1 bay leaf
½ teaspoon salt

1 recipe Mango Cucumber Salsa, recipe follows

Place the onion, vinegar oil, garlic, hot pepper, thyme, nutmeg, allspice, cloves, and black pepper into a food processor and process until smooth.

Place the pork into a large (2 gallon) sealable plastic bag. Add the marinade and bay leaf, toss to coat and seal the bag, removing as much air as possible. Place in the refrigerator for up to 2 days or freeze for up to 2 months. Thaw in the refrigerator for 36-48 hours when ready to cook.

To serve, preheat the oven to 400 degrees. Drain the liquid from the bag, maintaining any marinade solids but discarding bay leaf. Transfer the pork to a roasting pan and rub solids and the salt onto the surface of the pork. Roast until internal temperature reaches 145 degrees for medium rare, about 45 minutes, 160 degrees for medium, about 1 hour.

Allow to rest at room temperature for 15 minutes before slicing into ¼ inch thick slices. Serve with the Mango Salsa.

Makes 6 serving
Serving size: 3-4 slices

Per serving: Calories 260 Total Fat 10g (Mono Fat 5.7g, Poly Fat 2.6g, Sat Fat 1.6g) Protein 33g Carb 9g Fiber 1g Cholesterol 100mg Sodium 370mg

Excellent Source of: Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin C, Zinc

Good Source of: Copper, Magnesium, Pantothenic Acid, Vitamin B12, Vitamin K

Mango Cucumber Salsa

1 cup finely diced mango
1 cup finely diced, seeded, English cucumber
3 tablespoons finely diced red onion
1 ½ tablespoons fresh lime juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

For serving:
2 tablespoons fresh cilantro leaves
Fresh lime juice to taste, optional

In a medium bowl, toss the mango, cucumber, onion, lime juice, salt and pepper together to combine. Salsa may be made ahead at this stage. Toss the cilantro leaves in and additional lime juice to taste, right before serving.

Makes 6 servings
Serving size: ⅓ cup

Per serving: Calories 25 Total Fat 0g (Mono Fat 0g, Poly Fat 0g, Sat Fat 0g) Protein 0g Carb 6g Fiber 1g Cholesterol 0mg Sodium 100mg

Cucumber Mango Salsa

I LOVE mango salsa. I was apprehensive about it at first but It’s so light and full of flavor! Since I’ve first tried it, I love using it on about anything: burritos, nachos, tacos, sandwich wraps, burgers – it’s even delicious just eating it by the spoonful!

Who knew fruit other than a tomato goes great in salsa? The first time I even heard of mango salsa, my reaction was, “ummm, what? “. After trying it I was surprised that something like mango would go so well as a salsa. So I’ve concocted my own, and to liven things up a bit, I added some jalapeno and cucumber to it that really gives it a good bite and a mild spice that you’ll love!

This is such a quick and easy thing to make any night. Just chop everything up, mix it altogether and serve! I love having this or my pico de gallo handy during the week because it makes a quick dinner a little more special? Don’t have time to do anything for dinner? Cook up some quesadillas, with a side of beans and top it with some mango salsa!

And look at all the colors! Plenty of vitamins and nutrients to counteract that greasy quesadilla right?! I mean I’m no nutritionist, but I’m pretty sure that’s how it works. OK, maybe that’s not how it works, but I can always dream right?!

Cutting a Mango

I think the first time I tried cutting a mango I got pretty frustrated, thinking I could just cut it down the center without any problem. The fact is there is a hard center that you won’t be able to cut through. You’l want to cut the mango close to the center and along this hard “pit”. You can do this across 2 sides, and then get smaller spears if you want to get the full use out of 1 mango.


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Grilled Pork Chops with Mango Cucumber Salsa

Get a delicious taste of summer with these Grilled Pork Chops with Mango Cucumber Salsa. This delish combo is perfect for an amazing outdoor meal, or just take yourself on a mini-vacation at your dinner table. It's so good!

This recipe is also mentioned in our new Featured Foodies section, check out more from the author of the recipe.


  • 2 to 3 pork chops
  • 1 / 2 cup orange juice
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • For Mango Salsa:
  • 1 cup cucumbers, chopped
  • 1 cup tomatoes, chopped
  • 1 cup green bell pepper, chopped
  • 1 / 2 cup red onion, chopped
  • 1 jalapeno, chopped
  • 1 cup mangoes, diced
  • 1 lime
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon orange juice
  • 1 bunch of cilantro
  • salt and pepper to taste


Pork Chops and Marinade:

  1. Combine orange juic, soys sauce, honey and olive oil in a bowl.
  2. Add the pork chops to the bowl and cover to marinate.
  3. Let it sit in the fridge for a couple of hours until you are ready to grill it. It's going to be tender with a salty-sweet flair.
  4. While the pork is marinading see below directions to make mango salsa.
  5. Remove the pork chops from the refrigerator and let sit at room temperature for about twenty minutes before cooking.
  6. Place the pork chops on your grilling surface, close the grill and cook each side for three minutes on high.
  7. Reduce the heat level to low. The internal temperature of the pork chop should exceed 145 degrees in order to be done.
  8. Serve pork chops with Salsa.

Mango Salsa:

  1. The best way to cut the mangoes up quickly and with little mess is to halve the mangoes and cut them into little squares. Then take a spoon and scoop it out.
  2. Add cucumbers, tomatoes, green bell pepper, red onion, jalapeno, and mangoes to a bowl and mix together.
  3. Now add in the juice of lime, rice wine vinegar, olive oil, Orange Juice, and some chopped cilantro for extra freshness.
  4. Add salt & pepper to taste.
  5. Let this sit in the fridge for a few hours to incorporate all of the flavors.
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This recipe looks good. I love grilled Pork chops as the rind goes crispy in the oven. This recipe seems a bit 'Chinesey' (is that a word?) with the marinade and then the fruity salsa. I think I'm going to like it. The salsa sounds delicious but I am thinking that a cup of everything is a bit much. How long will the leftovers last in the fridge?

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Cucumber And Mango Salad Recipe

Protein: 1 g / %

Carbs: 19 g / %

Fat: 27 g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 1 mango, diced
  • 1 cucumber, diced
  • 1/2 red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup olive oil
  • Juice from 1 lime
  • 2 tbsp. apple cider vinegar
  • 1 jalapeño pepper, seeded and minced
  • Sea salt and freshly ground black pepper


  1. In a bowl whisk the olive oil, lime juice, jalapeño and vinegar season to taste.
  2. In a salad bowl combine the mango, cucumber, onion and cilantro.
  3. Pour the dressing over the salad, gently toss and serve.

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Chunky Cucumber Salsa Recipe

Chunky Cucumber Salsa Recipe is a crunchy and refreshing salsa dip recipe perfect for dinner parties. Cucumber chunks tossed with fresh ingredients, onions, jalapenos and garlic, that not only give it the lovely texture but also add to flavour of the salsa.

Chunky Cucumber Salsa Recipe is a refreshing light appetizer for a party, or a game night at home. It also makes a cooling, satiating snack for mid-day or for a kiddie snack box.

Garden fresh flavors and a crunchy texture thanks to the chunky cucumber, this is quick to put together in case you’re catering to sudden guests or a hungry child. Bashing the cucumber with a rolling pin, instead of cutting it neatly them releases its juices and adds to the depth of flavour. The released juice mingles with seasonings and coats the vegetables to enhance the flavour and makes it extremely moreish. If you have access to the green English cucumbers, you can even leave the skins on.

Serve the Chunky Cucumber Salsa with Chips made of Homemade Tortillas or as an accompaniment to Mexican Brown Rice and Quinoa Casserole or Vegetarian Bean & Cheese Enchiladas.

Watch the video: Συνταγές Jamie Oliver. Καθαρισμός Μάνγκο για επιδόρπιο