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    Home » Recipes » Soups/Salads

    Mango Avocado Salsa with Cucumber

    May 26, 2020 By Monika Last Updated September 24, 2024 3 Comments

    Jump to Recipe

    This sweet and zesty mango avocado salsa is perfect for a summer barbecue, equally delicious with grilled chicken or fish. It’s easy to make, refreshing and ready in just over 10 minutes!

    Mango, avocado and cucumber salsa with lime wedges in blue bowl with lime and cilantro in background.

    Mango and avocado are delicious ingredients perfect to use in the same recipe. Mango’s sweetness complements the subtle nutty flavour of avocado and the yellow and green make for a lovely looking, sunny dish.  But since these 2 ingredients have a similar soft texture I decided to add cucumber for a little crunch and more freshness.

    Mango avocado salsa ingredients

    Use ripe but firm mango as well as avocado so they are easy to chop and will keep their shape after you’ve stirred them into the salsa.  I peeled the cucumber before adding into the salad as it can sometimes taste a little bitter with the skin on but this is personal preference.

    I used 2 tablespoons of lime juice as well as the zest of 1 lime for a more intense citrus flavour. Ensure you zest the lime before juicing it.

    I tend to use vegetable rather than olive oil in salads as for me olive oil can be a little overpowering as well as slightly bitter in its raw form.  On the other hand vegetable oil has a pretty neutral flavour which is why I like it. But this is personal preference so use your favourite oil.

    Avocado mango cucumber salsa ingredients on top of dark tray.

    Assembling the recipe

    1. Chop the salsa ingredients and place in a mixing bowl.

    Chopped mango, avocado, cucumber, cilantro, red onion and chili pepper in b=mixing bowl.

    2. Add the oil, lime zest and 2 tablespoons of lime juice, season to taste and stir gently to combine.  Chill for 30 minutes before serving.

    Chunky mango avocado salsa with lime wedges in large blue bowl with lime, zester and cilantro in background.

    Top tips

    • Use ripe but firm mango as well as avocado so they are easy to chop and will keep their shape after stirring into the salad.
    • 1 medium jalapeno (without the seeds) will produce a mildly spicy salsa.
    • You can peel the cucumber as I have done but you don’t have to.
    • Remember to zest the lime before juicing it.
    • Other ingredients you could add into the salad include red bell pepper or a touch of mint (especially if you are serving the salsa with fish).
    • Chill the salsa for 30 minutes before serving if possible. Keep refrigerated, covered and use within 2 hours. I don’t recommend leaving this salsa in the fridge for too long as it’s full of moisture so might be a little soggy after a while. Besides avocado is prone to discoloration and despite all the lime juice in the salsa the avocado may start to brown after a few hours.

    Serving suggestions

    This mango avocado salsa can be served with lots of chicken dishes including tortilla bake, oven pulled chicken, crispy chicken fingers and cornflake chicken nuggets.  Try it also with salmon fish fingers and pistachio crusted fish.  It’s delicious served with nachos.

    Chunky mango avocado salsa with lime wedges in blue bowl.

    You might also like

    • Mexican Black Bean Stew
    • Grilled Corn Salsa with Peppers
    • Roasted Tomato Summer Salsa
    • Beetroot Salsa with Pomegranate

    Keep in touch!

    If you make this mango and avocado salsa I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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    Recipe

    Mango, avocado and cucumber salsa with lime wedges in blue bowl with lime and cilantro in background.

    Mango Avocado Salsa with Cucumber

    This sweet and zesty mango avocado salsa is perfect for a summer barbecue, equally delicious with grilled chicken or fish. It’s easy to make, refreshing and ready in just over 10 minutes!
    No ratings yet
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: Mexican Fusion, vegan
    Prep Time: 12 minutes minutes
    Total Time: 12 minutes minutes
    Servings: 6 servings
    Calories: 141kcal
    Author: Monika Dabrowski

    Ingredients

    • 1 mango ripe but firm, peeled, diced
    • 1½ medium avocado ripe but firm, peeled, diced
    • ¼ cucumber (approx. 5 inches) peeler or unpeeled, diced
    • 1 jalapeno pepper medium, with or without seeds, finely chopped
    • 6 tablespoons cilantro/fresh coriander finely chopped
    • 1 red onion small, finely chopped
    • 2 tablespoons lime juice plus zest of 1 lime
    • 1½ tablespoons vegetable oil
    • Fine sea salt and pepper to taste

    Instructions

    • Chop the salsa ingredients and place in a mixing bowl.
    • Add the oil, lime zest and 2 tablespoons of lime juice, season to taste and stir gently to combine.  Chill for 30 minutes before serving if possible.

    Notes

    • Use ripe but firm mango as well as avocado so they are easy to chop and will keep their shape after stirring into the salad.
    • 1 medium jalapeno (without the seeds) will produce a mildly spicy salsa.
    • You can peel the cucumber as I have done but you don’t have to.
    • Remember to zest the lime before juicing it.
    • Other ingredients you could add into the salad include red bell pepper or a touch of mint (especially if you are serving the salsa with fish).
    • Chill the salsa for 30 minutes before serving if possible. Keep refrigerated, covered and use within 2 hours. I don’t recommend leaving this salsa in the fridge for too long as it’s full of moisture so might be a little soggy after a while. Besides avocado is prone to discoloration and despite all the lime juice in the salsa the avocado may start to brown after a few hours.

    Nutrition

    Serving: 1serving | Calories: 141kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Sodium: 5mg | Potassium: 345mg | Fiber: 4g | Sugar: 6g | Vitamin A: 508IU | Vitamin C: 24mg | Calcium: 16mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    Comments

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    1. Dave G says

      May 26, 2020 at 3:25 pm

      What a great idea/combo! Next time we have fish I'm going to give this a try!

      Reply
      • Monika says

        May 27, 2020 at 7:33 am

        Thanks! Hope you like it.

        Reply
    2. Balvinder says

      May 26, 2020 at 2:39 pm

      Yes please! I would love this with extra jalapeno.

      Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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