Try making some simple shredded chicken (or pork) tacos and topping them with this mango cucumber salsa for a quick and easy dinner, or serve it as an appetizer with some crispy tortilla chips. It would also be great as a topping for baked fish or chicken.

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I know it might be hard to believe, unless you’re living in a place other than the Frozen Tundra, but spring is right around the corner. I swear. As the season changes, I’m happy to trade in my warm comfort foods, for fresh lighter recipes and this mango cucumber salsa is perfect for that.

I originally made a simple mango salsa to pair with my Chamoy glazed pork tenderloin, and it was one of the first times I actually made anything with mango. In fact, I wasn’t even a fan of mango before that. Anyway, I was making mango salsa to use in a taco recipe I was testing, and I realized that I had a lot of cucumbers that I needed to use up, so on a whim, I tossed them in. And, it was the best thing I’ve ever done.

Ok, maybe that’s a bit dramatic, but the cucumber was a perfect match for the sweetness of the mango. I was so happy with the way it turned out, I made it two more times before making it again to take photos.

Mango Cucumber Salsa

• Author: Melissa Belanger
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 8 servings

Ingredients

• 2 mangos, chopped
• 1 English cucumber, seeded and chopped
• 1/2 large red onion, diced
• 1 red bell pepper, diced
• 1/2 cup chopped fresh cilantro
• Juice of 1 lime
• 1/4 teaspoon coarse salt
• 1/4 teaspoon pepper

Instructions

1. In a large bowl, combine all ingredients, stirring until combined.
2. For added flavor, let salsa to rest for about 30 minutes in the refrigerator before serving to allow flavors to develop.

Nutrition

• Calories: 0
• Sugar: 0 g
• Sodium: 0 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg