Fish Free Mango Salsa
Bright, juicy, and bursting with tropical flavor, this mango salsa is the kind of thing you'll want to put on absolutely everything. Ripe mango and crisp English cucumber create a refreshing base, while fresh lime juice and grated ginger add a lively kick that keeps each bite interesting. A handful of cilantro and optional fresh mint round it out with an herby freshness that feels like summer in a bowl. Many store-bought salsas sneak in unexpected ingredients, but this one is made entirely from whole, plant-based produce — no hidden surprises, no label anxiety. A short rest at room temperature lets all those flavors meld together beautifully before you dig in. Serve it alongside grilled chicken or tacos, scoop it up with tortilla chips, or spoon it over a grain bowl for an instant upgrade.
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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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