Fresh Cucumber and Mango Salsa

Updated: Apr 20

Recipe by Sarah Ottino (@veganrecipesandvibes)

Yield: 3 cups | Prep time: 15 minutes | Cook time: 0 minutes | Total time: 15 minutes

Want a fresh salsa that tastes like summer in a bowl? Well, here you have it! This vegan mango salsa is fast to put together and adds a huge burst of flavor to your tacos, rice bowls, or tortilla chips.


Ingredients:

  • 2 fresh mangoes, diced

  • 1/2 medium cucumber, diced

  • 1 handful of grape tomatoes (about 12-15), diced

  • 1/4 small red onion, diced

  • 1 lime, juiced

  • 1 pinch of salt

  • Cilantro (optional)

Directions:

  • Prepare all your veggies by dicing them into small pieces.

  • Gently combine all the ingredients into a bowl.

  • Place in the fridge to chill for 15-30 minutes and to let all the flavors come together.

  • Drain your salsa a little bit if there is too much liquid in the bottom.

  • Enjoy with tortilla chips or on top of tacos, rice bowls, and more!

Tips and Tricks:

  • This is a super quick, easy appetizer to make that you can enjoy with your non-vegan friends and family. It's fresh, bright, and full of flavor!

  • Experiment with the herbs: add cilantro, parsley, or fresh basil.

  • The proportions of ingredients are very flexible. Not enough cucumber? Add more. Not enough tomatoes? Just add more!

  • Store in an air-tight container in the fridge for up to 1 week.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: makes 2.5-3 cups of salsa (serves ~12 people for an appetizer)

  • Calories: 36

  • Total Fat: 0.2g

  • Carbs: 9.3g

  • Protein: 0.6g

^ Nutrition facts include the ingredients listed above (salsa only). Nutrition facts may change slightly if additional ingredients are added.



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