Ghost Pepper Mango Salsa with Cucumber
A refreshing, fiery salsa featuring ripe mango and cool cucumber, ideal for summer gatherings or as a dip. This mexican-inspired salads ready in about 15 minutes blends peeled and diced ripe mango, diced cucumber, finely diced red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 75 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1, peeled and diced ripe mango
- 1/2, diced cucumber
- 1/4 cup, finely diced red onion
- 2 tbsp, chopped fresh cilantro
- 1/4, minced ghost pepper
- 2 tbsp lime juice
- 1/2 tsp coconut sugar
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 1 peeled and diced ripe mango, 1/2 diced cucumber, 1/4 cup finely diced red onion, and 2 tbsp chopped fresh cilantro in a bowl. Add 1/4 minced ghost pepper and 2 tbsp lime juice, then gently toss to combine.
- Step 2: Stir in 1/2 tsp coconut sugar and taste; adjust heat by adding more ghost pepper or lime juice as desired. Cover and refrigerate for at least 20 minutes to allow flavors to meld.
- Step 3: Serve chilled in a small bowl with tortilla chips, grilled corn, or as a topping for fish tacos. The salsa will keep refrigerated for up to 3 days.
Frequently asked questions
How long does Ghost Pepper Mango Salsa with Cucumber take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Ghost Pepper Mango Salsa with Cucumber?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Ghost Pepper Mango Salsa with Cucumber?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ghost Pepper Mango Salsa with Cucumber for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ghost Pepper Mango Salsa with Cucumber?
Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! The ghost pepper gives a nice kick without overwhelming the mango.
- ★★★★★
Made this for a dinner party and everyone loved the fresh flavors. The ghost pepper was a hit with my adventurous kids!
- ★★★★☆
The mango was a bit sweet for my taste, but the cucumber balanced it. Took a bit longer than expected to chop the ghost peppers.
