Mango Avocado Salsa with Cucumber

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

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!

Course Salad, Side Dish

Cuisine Mexican Fusion, vegan

Prep Time 12

Total Time 12

Servings 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