Mango Cucumber Salsa

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:

(for the full recipe, scroll to the bottom)

mango cucumber salsa


How to make Mango Cucumber Salsa

If a visual will help, watch the Instagram Reel for this recipe.

mango cucumber salsa

mango cucumber salsa

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.

mango cucumber salsa

mango cucumber salsa


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.

mango cucumber salsa

mango cucumber salsa

Serve and enjoy!

If there are leftovers, store them in an airtight container in the fridge for up to 3-4 days.

mango cucumber salsa

mango cucumber salsa


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:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Mango Cucumber Salsa

mango cucumber salsa

 

Mango Cucumber Salsa

This animal-based mango cucumber salsa is tangy, sweet, a wonderful meat topper, and made with just five ingredients.
Prep Time30 mins
Cook Time0 mins
Resting Time0 mins
Total Time30 mins
Food Type: Side Dish, Snack
Cuisine: American
Diet Preference: AIP, Dairy-Free, Egg-Free, Gluten-Free, Nightshade-Free, Nut-Free, Paleo, Salsa, Side Dish, Snack
Servings: 1 medium bowl
Author: Ashley Rothstein

Equipment

  • Vegetable peeler
  • Citrus Squeezer
  • Mixing bowl

Ingredients

  • 1 mango
  • 1 cucumber
  • 1 lemon
  • 1 lime
  • 4 tbsp chopped cilantro
  • sea salt (to taste)

Instructions

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:

    Street Gyro Bowls

    Loaded Burger Bowls

    Tropical Taco Bowls

    Chicken Bacon Tacos

    Cobb ‘Salad’ with Duck Fat Ranch Dressing

    Simple Oxtail Soup

    Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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    Ashley Rothstein
    Ashley Rothstein

    Ashley Rothstein develops tasty, whole food, animal-based, fat-filled 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 with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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