Ripe mango brings natural sweetness and juiciness to this bright, chunky salsa, balanced by crisp cucumber, red bell pepper, and a little heat from fresh jalapeño. The dressing is where things get interesting: tahini, lemon juice, and olive oil whisk into a creamy, nutty base, while za'atar, fresh ginger, and turmeric add warmth and depth without relying on any refined sweeteners. Scallion greens and cilantro finish it with a fresh, herby lift, and a short rest lets all those flavors settle before serving. It's an easy make-ahead side that comes together in minutes and works beautifully spooned over grilled fish, piled onto flatbread, or eaten straight from the bowl with a spoon. Since every element here leans on fruit, vegetables, and pantry spices rather than added sweeteners, it's a solid choice for anyone watching added sugar without sacrificing bold, layered flavor.
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In a small bowl, whisk together the tahini, lemon juice, olive oil, za'atar, grated ginger, turmeric, and salt until smooth. Add water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and about the consistency of a thin vinaigrette.
In a large mixing bowl, combine the diced mango, cucumber, red bell pepper, scallion greens, cilantro, and jalapeño, if using.
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