Low Sodium Mango Salsa

Total time25 min

Prep time15 min

Cook time0 min

Sweet, ripe mango meets crisp English cucumber and a bright hit of lime juice in this fresh, chunky salsa. Red onion and fresh ginger bring a gentle bite, while cilantro and a few slivers of mint keep every scoop tasting green and bright. It's the kind of recipe where texture does the heavy lifting — juicy fruit, crunchy vegetables, and a quick 10-minute rest to let the flavors meld before you dig in. Because the flavor here comes from citrus, herbs, and naturally sweet fruit rather than a heavy hand with the shaker, it's an easy, satisfying option to build into a low sodium spread. Pile it onto grilled fish, scoop it with your favorite chips, or eat it straight from the bowl with a spoon — either way, it's a light, vibrant addition to an added salt–conscious table.

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Ingredients

6 servings

2 large ripe mangoes, peeled and diced into ¼-inch pieces
Honey Mango Fresh Small Mango Fresh Large Mango Organic Mangos Large Mango
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½ medium english cucumber, diced into ¼-inch pieces
¼ cup red onion, finely diced
¼ cup fresh cilantro, roughly chopped
3 tbsp fresh lime juice (from about 2 limes)
1 tsp fresh ginger, finely grated
¼ tsp fine sea salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh mint leaves, thinly sliced (optional)

Instructions

1
Combine the diced mango, cucumber, and red onion in a medium mixing bowl.
2
Add the cilantro, lime juice, grated ginger, and sea salt. Stir gently until everything is evenly coated.

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