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. 

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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
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


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

About this Recipe

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