Quick Mango Salsa with Cucumber

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright, refreshing salsa with ripe mango, cucumber, and cilantro for dipping or topping. This mexican-inspired salads ready in about 15 minutes blends diced 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 70 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.

Prep: 15 min Serves 4 Mexican cuisine 70 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice 1 cup ripe mango (peeled and pitted) and 1/2 cup cucumber (peeled and seeded) into 1/4-inch cubes. Finely dice 1/4 cup red onion and 1/2 serrano pepper (seeds removed for milder heat).
  2. Step 2: Place all vegetables in a medium bowl and add 3 tbsp chopped fresh cilantro and 1/4 tsp salt. Squeeze juice from 1 lime over the mixture.
  3. Step 3: Gently toss until evenly combined, then refrigerate for at least 15 minutes to allow flavors to meld before serving.
  4. Step 4: Serve chilled with tortilla chips, grilled fish, or as a topping for tacos.

Frequently asked questions

How long does Quick 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 Quick 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 Quick 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 Quick 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 Quick 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.

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