Brazil Nut Free Mango Salsa
Sweet, juicy mango meets crisp cucumber, bright lime, and a hint of fresh ginger in this vibrant salsa that tastes like summer in a bowl. The combination of red onion and cilantro adds a savory edge that keeps every bite interesting, and the optional mint takes the whole thing to another level. Store-bought salsas and fruit blends can be surprisingly tricky territory when you're navigating tree nut allergies, since shared facilities and mystery "natural flavors" make label-reading exhausting. Making this from scratch means you know exactly what's in it — and every single ingredient here is straightforward, whole, and clean. A quick 10-minute rest lets the lime juice and ginger meld together into something that tastes far more complex than the effort involved. Spoon it over grilled fish or chicken, pile it onto tacos, or just go in with a chip — it works beautifully every way.
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Learn more →Ingredients
6 servings
- 2 large ripe mangoes, peeled and diced into ¼-inch pieces
- 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
- 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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