Mango-Cucumber Salsa

Mango-Cucumber Salsa

Makes 2 cups, about 6 servings

Try this fresh, lightly sweet salsa as a topping for grilled or broiled fish, chicken or tofu. We recommend leaving the seeds in the jalapeño for more kick, but you can remove them before mincing the pepper for milder flavor.

  • 1 mango, finely diced
  • 3/4 cup finely diced cucumber (remove the seeds if they are large)
  • Zest and juice of 1/2 lime, or to taste
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup diced red onion
  • 1 jalapeño pepper, minced
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Combine all ingredients in a medium bowl and toss to combine.

Nutritional Info: 
Per Serving:Serving size: about 1/3 cup, 30 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 8g carbohydrate (1g dietary fiber, 6g sugar), 1g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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