Sweet, juicy mango meets crisp cucumber and red bell pepper in this vibrant, no-cook salsa, with scallions, cilantro, and a hit of jalapeño keeping every bite fresh and lively. The real star is the dressing: tahini whisked with lemon juice, olive oil, za'atar, grated ginger, and turmeric until silky and pourable, then spooned over the fruit and vegetables for a tangy, earthy contrast to the mango's sweetness. A short rest at room temperature lets everything mingle before you taste and adjust the seasoning, so the final flavor is bright, balanced, and exactly how you like it. Built from whole produce, good fats, and simple spices with nothing processed hiding in the mix, this one comes together fast and fits neatly into a Whole30 spread. Serve it alongside grilled chicken or fish, spoon it over a salad, or just eat it by the forkful straight from the bowl.
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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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