Easy Cucumber Cilantro Mango Salsa Recipe
Mango salsa can be made sweet or fiery - this recipe straddles the line with a little heat to balance the sweet mango and a bit of crunch from quick pickled cucumbers and onions. Perfect on fish, over beans and rice, or on its own, this mango salsa recipe is a quick way to add a tropical feel to your next meal!
Mangos Are Related to Poison Ivy!
Yes, mangos are related to poison ivy. If you've ever handled or eaten a mango and broken out, you're just allergic to chemicals in the skin, not the fruit's flesh, itself. Check out my tips on how to peel a mango if you're allergic!
Mango Salsa Ingredients
- 1 mango
- 1 cucumber
- 1/2 a red onion or sweet white onion
- 1 jalapeño pepper
- 1 small bunch of cilantro
- 1 lime or 3 tablespoons of lime juice
- 1 teaspoon of sugar
- Salt and pepper, if desired, to taste
To make the mango salsa even more crunchy and delicious, use my quick pickled cucumber onion salad recipe, drain away the excess vinegar from pickling, and add it instead of the un-pickled cucumber and onion.
I got these Swiss peelers for my birthday last year and they are awesome! They quickly, easily cut away anything's peel without gouging out the fruit or vegetable's tasty bits!
Mango Salsa Recipe
1. Peel and dice your mango. You can dice it very fine now, or you can throw everything in a food processor or blender for a few seconds after combining all the ingredients. I prefer to chop the mango and place about 1/4 of the salsa in the blender to create a chunky but cohesive finished product.
2. Peel, core, and chop one cucumber, or follow my instructions for quick pickled cucumbers. I really recommend the pickled cucumbers for a little added zing and crunch, and the recipe only takes about 20 extra minutes. If you use the pickled cucumbers, drain away any excess vinegar before adding them or the salsa will become too acidic.
3. Finely chop half a red onion, or a sweet onion, if you would prefer. If you are using the quick pickles, this is not necessary because the onion is included in that recipe, too.
4. Carefully cut the jalapeño in half, core it, and dice it fine. If you want extra heat, retain the seeds and add them to the salsa. For milder salsa, discard the seeds and use only the pepper's flesh.
5. Wash the cilantro and chop the leaves until you have about 1/4 of chopped cilantro. You can use more or less, to taste, but don't skimp because the leaves help offset the acidify from some of the other ingredients.
6. Toss all the ingredients in a bowl with 1 teaspoon of sugar and 3 tablespoons of lime juice. If you did not use the quick pickled cucumbers and onions, add about half a teaspoon of freshly ground black pepper, too. Add a pinch of salt, if you want to. I do not add salt, but I also don't each much salt and am not accustomed to it. If you're used to saltier foods, you will probably want to add some to the salsa!
7. Refrigerate for at least half an hour, preferably longer, to allow the flavors to meld. Wait until after the salsa has rested before pureeing any of it as the mango and cucumbers may weep some additional liquid, especially if you added salt. If desired, use a food processor or blender to chop the salsa more finely or, as I suggested above, puree a portion of it and mix it back in with the main portion of the salsa to create an end product that is both chunky and cohesive.
And there you have it! Fresh, delicious mango salsa. I think it is tasty on black beans and rice (or plain rice!), fish, fish tacos, and even on tortilla chips. This side is incredibly healthy - mangos are rich in vitamin A, several B vitamins, beta-carotine, and fiber. Additionally, onions and cilantro provide vitamins A, C, E, and K, as well as many minerals. Who knew healthy eating could taste so good?
For added sweetness, use pineapple juice instead of lime juice, or include crushed pineapple in the salsa mixture. You can also add chopped bell pepper, for a little extra crunch and a less acidic salsa. I hope you enjoy the recipe and please let me know if you have any questions!