Prep time: 30 mins Cook time: 0 mins Rest time: 0 mins Total time: 30 mins
Makes: one medium bowl
This animal-based mango cucumber salsa is tangy, sweet, a wonderful meat topper, and made with just five ingredients.
What you need to make Mango Cucumber Salsa
Ingredients:
- Mango
- Cucumber
- Cilantro
- Lime
- Lemon
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Vegetable peeler
- Citrus squeezer
- Mixing bowl (also serves as serving bowl)
(for the full recipe, scroll to the bottom)
How to make Mango Cucumber Salsa
If a visual will help, watch the Instagram Reel for this recipe.
Prepare the mango, cucumber, and cilantro.
Note: This salsa tastes best cold. I recommend either chilling your fruit prior to chopping it or letting the salsa sit in the fridge for a couple of hours after it’s done.
Skin the cucumber with your vegetable peeler. Cut the cucumbers into medallions and cut out the seeds. I do this by taking each medallion and cutting a square shape around the seeds. You’ll end up with the seeds in a square piece that you can just throw out, and four long pieces you can use.
Chop the cucumber pieces into small pieces, like the size you would cut onions for pico de gallo salsa.
Skin the mango with your vegetable peeler. Chop the mango into small pieces (slightly bigger than the cucumber), like the size you would cut tomatoes for pico de gallo salsa.
Finely chop the cilantro.
Add all ingredients to your mixing bowl.
Add the cucumber pieces, mango pieces, juice from your lemon, juice from your lime, chopped cilantro, and sea salt (ASHLEYR for 15% off) to your mixing bowl.
Mix it up until all ingredients are evenly incorporated.
Serve and enjoy!
If there are leftovers, store them in an airtight container in the fridge for up to 3-4 days.
Tips to make the best Mango Cucumber Salsa
- This salsa tastes best cold. I recommend either chilling your fruit prior to chopping it or letting the salsa sit in the fridge for a couple of hours after it’s done.
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Mango Cucumber Salsa
Mango Cucumber Salsa
Ingredients
- 1 mango
- 1 cucumber
- 1 lemon
- 1 lime
- 4 tbsp chopped cilantro
- sea salt, to taste (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
If a visual will help, watch the Instagram Reel for this recipe.
Prepare the mango, cucumber, and cilantro.
- Note: This salsa tastes best cold. I recommend either chilling your fruit prior to chopping it or letting the salsa sit in the fridge for a couple of hours after it's done.
- Skin the cucumber with your vegetable peeler. Cut the cucumbers into medallions and cut out the seeds. I do this by taking each medallion and cutting a square shape around the seeds. You'll end up with the seeds in a square piece that you can just throw out, and four long pieces you can use.
- Chop the cucumber pieces into small pieces, like the size you would cut onions for pico de gallo salsa.
- Skin the mango with your vegetable peeler. Chop the mango into small pieces (slightly bigger than the cucumber), like the size you would cut tomatoes for pico de gallo salsa.
- Finely chop the cilantro.
Add all ingredients to your mixing bowl.
- Add the cucumber pieces, mango pieces, juice from your lemon, juice from your lime, chopped cilantro, and sea salt (ASHLEYR for 15% off) to your mixing bowl.
- Mix it up until all ingredients are evenly incorporated.
Serve and enjoy!
- If there are leftovers, store them in an airtight container in the fridge for up to 3-4 days.
What I used for this recipe:
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
