Ingredients

Scale

2 cups diced roma tomatoes, seeds removed

1 heaping cup diced seedless cucumber (recommend using English or mini cucumbers)

1 cup diced ripe mango (recommend fresh red or yellow mango)

1/2 cup diced red onion (yellow onion can be substituted)

1 jalapeño pepper, diced (remove seeds for less spice)

1/4 packed cup finely chopped cilantro (parsley can be used as an alternative)

2 tablespoons fresh lime juice

1/2 teaspoon garlic powder

1/4 teaspoon chili powder

1/4 teaspoon red pepper flakes (optional for added spice)

Pinch of cayenne pepper (optional for more heat)

Salt and pepper to taste

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Instructions

1-First, wash and dice all the ingredients into uniform pieces. Be sure to remove seeds and excess juice from the tomatoes to keep the salsa from getting too watery.

2-In a medium bowl, combine all the diced items along with the spices, then mix everything thoroughly for an even blend.

3-Serve it right away, or pop it in the fridge for a couple of hours so the flavors can mix and improve. You can even make it the night before for a tastier result.

Last Step:

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Notes

🍴 Opt for ripe, juicy mangoes to enhance the flavor profile.
🥒 Choose seedless cucumbers like English or mini varieties to maintain a crisp texture.
⚠️ To avoid excess moisture, always remove the seeds and juice from tomatoes.

Author: Brandi Oshea
Prep Time: 15 minutes
Category: Dip
Method: Mixing
Cuisine: Mexican-inspired
Diet: Vegetarian, Gluten-Free, Vegan

Nutrition

Serving Size: 1/4 cup
Calories: 19
Sugar: 3.2g
Sodium: 17mg
Fat: 0.1g
Saturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 4.6g
Fiber: 0.8g
Protein: 0.5g
Cholesterol: 0mg