Capsaicin Free Mango Salsa
Most salsas lean hard on chili heat, which makes them a no-go for anyone avoiding capsaicin — but this vibrant mango version proves you don't need a single pepper to make something seriously craveable. Sweet, juicy mango is the star here, balanced by crisp cucumber, bright lime juice, and a subtle warmth from freshly grated ginger that keeps things interesting without any burn. Red onion adds a little sharpness, and the cilantro brings that fresh, herby lift you want in a good salsa. The optional mint is a lovely touch if you have it on hand — it makes the whole bowl feel even more refreshing. A quick 10-minute rest before serving lets all those flavors meld together beautifully, so don't skip that step. Spoon it over grilled fish or chicken, pile it onto tacos, or just scoop it up with tortilla chips — it disappears fast no matter how you serve it.
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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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