Cucumber Mango Mint Salsa

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Hey, where did summer go?

Don’t you feel like this happens every year? All of a sudden, out of nowhere, we’re just doing our warm weather thing, wearing shorts and bathing suits, and suddenly there is one of those 60 degree days. In an instant the sun feels lower in the sky, off goes the air conditioning and the windows are open.

I do love summer but I have to admit, there is something about early fall that tells me to hit the reset button, take an accounting of where I am at with my exercise and food and just check in with myself.

We still have a few days left of summer and the farmers markets (and my garden) are peeking right now. My cucumbers have seemed endless and I can’t seem to shut down the grill, so I thought I would share with you one of my favorite, simple toppings for grilled fish. Or with anything for that matter – over whole grains,  black beans. This salsa is so good, you could literally eat it on its own.

I often talk to my clients about simplifying food while creating dollops, dips or drizzles to add flavor and make our meals taste great. But these dollops are no slouches. They are full of nutrition and packed with super foods. Highly flavorful and delicious.

I do not have a mango tree in my backyard so I opted to use frozen mango, but my mint and cucumbers are flourishing. Cucumbers have wonderful health benefits – high fiber, loaded with antioxidants and great for your skin, they are easy to just slice up and use as a snack or to flavor water.

Enjoy the last days of summer with this easy to make salsa.

Cucumber Mango Mint Salsa

Makes about 2 cups


1 large cucumber, peeled, seeded and diced
1 mango, peeled and diced (or 1 cup frozen mango, thawed)
1/4 small red onion, chopped fine
1 small bunch mint, chopped
1 tablespoon fresh lime juice, from 1 lime
1 teaspoon extra virgin olive oil
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper


1. In a medium mixing bowl, place the cucumber, mango, red onion and mint. Gently toss together. Add in the lime juice, olive oil, cumin, salt and pepper and toss together. Let sit for 30 minutes to allow flavors to meld and serve over grilled fish (I especially love this salsa with swordfish), or a combine with a whole grain.

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