Fresh Mango Cucumber Salsa
A no-cook salsa of diced mango, cucumber, tomato, red onion, jalapeño, and cilantro tossed with fresh lime. Seeding the tomatoes and cucumber keeps it crisp instead of watery. About 15 minutes, plus a short rest before serving.
Servings: 6 people
Calories: 51kcal
Ingredients
- 2 pieces ripe mangoes peeled and diced
- 1 piece cucumber peeled (optional) and diced
- 2 pieces ripe tomatoes seeded and diced
- 1 pieces small red onion finely diced
- 1-2 pieces jalapeños seeded and finely diced (optional)
- ¼ cup fresh cilantro chopped
- Juice of 1 lime or lemon/calamansi
- Salt to taste
Instructions
- Dice the cucumber, toss with a pinch of salt, and set it in a colander to drain while you prep everything else.1 piece cucumber
- Cut the mango into quarter inch cubes. Stand it stem side down, slice down both sides of the pit, score a grid through the flesh without cutting the skin, then run your knife flat between the flesh and the skin to release the cubes.2 pieces ripe mangoes
- Seed and dice the tomatoes. Finely dice the red onion and the jalapeño, smaller than the other ingredients. Chop the cilantro and set it aside.2 pieces ripe tomatoes
- Press the cucumber gently against the colander and pat dry with a paper towel. It should feel dry, not damp.
- In a large bowl, fold together the mango, cucumber, tomato, onion, and jalapeño. Fold rather than stir so the mango cubes stay intact.2 pieces ripe mangoes, 1 piece cucumber, 2 pieces ripe tomatoes, 1 pieces small red onion, 1-2 pieces jalapeños
- Add the lime or calamansi juice and salt, then fold again. Go light on the salt, since the cucumber is already seasoned.
- Let the salsa rest 15 minutes at room temperature. Pour off any liquid that has collected, stir in the cilantro, and taste for salt and lime before serving.¼ cup fresh cilantro, Juice of 1 lime, Salt to taste
Notes
Mango firmness. Use a ripe mango that is still firm with just a little give. If it is too soft, it can break down when mixed and release extra liquid into the salsa. Go by feel instead of color, since mangoes can turn red or golden before they are fully ripe.
Remove the seeds. Cucumber and tomato seeds hold a lot of water, so removing them helps keep the salsa fresh and crisp instead of watery. Salting the cucumber also helps draw out excess moisture.
Adjust the heat. For a milder salsa, remove the seeds and white membrane from the jalapeño. Leave them in if you like more heat, or skip the jalapeño altogether.
Add cilantro last. Cilantro can darken and lose some of its fresh flavor as it sits in lime juice. If making the salsa ahead, stir it in just before serving.
Make ahead. You can make the salsa 2 to 3 hours ahead and refrigerate it until ready to serve. The flavors will have time to blend while the cucumber stays crisp. If refrigerating overnight, drain any extra liquid and give it a good stir before serving.
Storage. Store leftovers in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended because the mango, cucumber, and tomato will become soft after thawing. If adding avocado, mix it only into the portion you plan to serve.
Nutrition
Calories: 51kcal | Carbohydrates: 12.8g | Protein: 1.1g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 3mg | Potassium: 228mg | Fiber: 1.8g | Sugar: 9.5g | Calcium: 17mg
