Cucumber Mango Salsa

Noel Perry


This is my own concoction tweaked from a number of recipes featured in Sunset Magazine.

This blends well with fish too!  Or it’s a nice change from the normal tomato based salsa paired with good tortilla chips. 


☆☆☆☆☆ 0 votes

5 cups
30 Min


  • 1 large
    cucumber - peeled (i prefer english variety)
  • 1 large
    roma tomatoes - rinsed and cored
  • 1 large
    tomato - any kind as long as it's ripe
  • 1 c
    mango - peeled and diced
  • 5 medium
    tomatillos, fresh - husks removed and rinsed
  • 1/2 medium
    red onion - peeled and diced
  • 2
    green onions, rinsed and thinly sliced (including green tops)
  • 1/4 c
    cilantro, fresh - stems removed and chopped
  • 1 Tbsp
    garlic, minced
  • 1 1/2 Tbsp
    soy sauce, dark (you can sub low sodium)
  • 3 Tbsp
    rice vinegar
  • 1/2 tsp
    tone's garlic pepper blend
  • 1/4 tsp
    cayenne pepper

How to Make Cucumber Mango Salsa


  1. Dice cucumber, tomatoes, mango, and tomatillos into ¼-inch cubes and combine in a bowl.
  2. Add red and green onions, cilantro, garlic, soy sauce, rice vinegar, and garlic pepper and cayenne to taste.
  3. Mix well. Cover and chill at least 30 minutes.

Printable Recipe Card

About Cucumber Mango Salsa

Main Ingredient: Vegetable
Regional Style: Hawaiian/Polynesian
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #cucumber #Mango #salsa

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