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


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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

How to Make Cucumber Mango Salsa


  • 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.

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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