Low Iodine Mango Salsa
Sweet, juicy mango meets crisp cucumber and bright lime in a fresh salsa that tastes like summer in a bowl. The combination of grated ginger and fresh cilantro gives it a lively, layered flavor that goes way beyond your average chip dip — think fish tacos, grilled chicken, or just a spoon straight from the bowl. For anyone navigating a low-iodine approach, this recipe is a natural fit since it relies entirely on fresh fruit, vegetables, and herbs with no seafood, dairy, or iodized salt in sight. Fine sea salt is used here, which is the right call when you're being mindful about iodine sources. A quick ten-minute rest lets all the flavors meld together beautifully before serving, so don't skip that step. The optional mint is a small addition that makes a surprisingly big difference, adding a cool, aromatic finish that elevates the whole thing.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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