Vegetarian Mango Salsa
Sweet, juicy mango meets crisp cucumber and a bright hit of lime in a salsa that feels like summer in a bowl. The fresh ginger adds a subtle warmth that lifts the whole thing without overpowering the fruit, and the optional mint takes it somewhere genuinely special. Every ingredient here is plant-based and whole, so there's no label-reading required — just chop, toss, and you're done. A short rest at room temperature lets the flavors meld together beautifully, which makes a real difference in the final taste. Spoon it over tacos, serve it alongside grilled halloumi, pile it onto a grain bowl, or just scoop it up with tortilla chips straight from the bowl. It's the kind of recipe that looks impressive but comes together with almost zero effort.
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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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