Fresh mango chopped with cucumber, cilantro, and scallion, make this vibrant, colorful Mexican salsa (it could also be considered a mango-cucumber pico de gallo) the perfect accompaniment to fish, chicken, or beef. It’s also incredible in fish tacos. Better yet? If you are looking for a recipe for mango salsa, this is as easy as it gets.
My boys and their friends can’t get enough fresh Mango Salsa, gobbling it up whenever I make it as an after school snack. I often whip up this Mango Salsa recipe as an accompaniment to my Chipotle Lime Salmon, rounding out the meal with my spicy Paleo Dirty Rice (which swaps out starchy rice for grain-free, low-carb, superfood cauliflower).
Amazing in summer when mangoes are at their peak, quick and easy Mango Salsa also makes fantastic football food during chillier times of the year. I like to serve it on lazy Sunday afternoons with gluten-free corn chips (for the boys) and high-protein almond flour crackers (for me), and it will be one of the healthy snacks I serve on Super Bowl Sunday. Here’s how to make your very own Mango Salsa.
- In a large bowl combine all ingredients, mixing together
Makes 3 cups
For this recipe I chopped my mango and cucumber into itty-bitty ¼-inch cubes, you can chop yours larger if you like and make this into a chunkier salsa recipe. Also, please note, if you use a very hot chipotle (like I do) then this mango salsa will be quite spicy. You may wish to reduce the amount of chipotle in the recipe from ¼ teaspoon to just a dash if you are serving your mango salsa to children.
I based this recipe on one by Elise Bauer from Simply Recipes. Her website if one of my favorites. This Mango Salsa recipe is very adaptable and you can play around with it in a variety of ways –if you do decide to change it up please let us know what you did and leave a comment below. What’s your favorite salsa recipe?