Sweet, ripe mango cubes toss with crisp cucumber, red bell pepper, scallion greens, and fresh cilantro for a salsa that's as colorful as it is refreshing. The real star is the dressing: a smooth tahini base whisked with lemon juice, olive oil, earthy za'atar, grated ginger, and a touch of turmeric, thinned to a pourable, tangy drizzle that coats every piece of fruit and vegetable. A few minutes resting at room temperature lets the flavors meld into something bright, nutty, and just a little bit spicy if you add the jalapeño. It's a fantastic no-cook dish for warm days, equally at home piled onto grain bowls, scooped with flatbread, or eaten straight from the bowl with a spoon. Built entirely from produce, pantry spices, and plant-based tahini, this one slots easily into a vegan spread without missing a beat.
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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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