Mango Cucumber Salsa Recipe

Mango Cucumber Salsa Recipe. A quick to make dip to serve with nachos and chips. Sweet, spicy, tangy and oh so refreshing that is so good for long summer days and game nights.

I love salsas as it has multiple uses and its so quick to prepare. As a salad, its a weight watchers dream come true as it does not have any dressing that might add up the calories.

Not only is it good as a dip but you can also serve it as a side dish with grilled tofu or paneer slabs for vegetarian and vegan option. If you are a non vegetarian, serve with barbecued meat of your choice.

Take your mexican rice, burrito bowls, taco bowls to a whole new level by sprinkling this mango cucumber salsa generously over them to get the much needed kick.

Though I prefer adding the green chilies with the seeds, the others at home frown upon it, so I remove the seeds before adding.

If your cucumber is big and mature, remove the seeds before dicing as it may be unpleasant to bite into them while eating.

I prefer using pre chilled mango and cucumber to make salsa as that I loved it chilled the most, but its totally your preference.

Find more mango recipes:

Mango Lemonade
Mango Lassi
Mango Kesari
Mango Kheer

Mango Cucumber Salsa Recipe details below:

Mango Cucumber Salsa Recipe

Radhika

Mango Cucumber Salsa to serve with nachos and chips or as a side with your main dish.

5 from 1 vote

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Prep Time 15 mins

Total Time 15 mins

Course Snacks

Cuisine Mexican

Servings 2 to 3

Ingredients

  

• Mango - 1 ripe
• Cucumber- 1 medium
• Onion - 1
• Green chili - 2
• Lime - 1
• Coriander leaves - 1/4 cup finely chopped
• Salt & pepper - to taste

Instructions

 

• Wash and peel skin off mango and cucumber.
• Finely dice both mango and cucumber. Chop onion finely.
• Slit green chili and remove the seeds. Chop finely.
• Grate the zest of lime, set aside and squeeze its juice and set aside.
• Combine everything in a bowl and toss well.
• Serve immediately with nachos or chips.

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