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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.