Why You’ll Love This Cucumber Mango Salsa Cups
- A Total Showstopper. These little cups are just so pretty on a platter. The bright orange and red of the mango and pepper against the pale green cucumber makes for a stunning presentation that will have everyone reaching for one (or three).
- Incredibly Refreshing. The cool cucumber and juicy mango are like a burst of hydration. It’s the perfect counterpoint to richer, heavier foods, especially on a warm day—it just cleanses the palate beautifully.
- So Customizable. Not a fan of cilantro? Use mint or basil. Want more heat? Add a second jalapeño. This recipe is a fantastic template that you can tweak to your heart’s content based on what you have on hand.
- Surprisingly Satisfying. Even though they feel light, the combination of the crunchy cucumber vessel and the hearty salsa filling is actually quite substantial. It’s a snack that feels genuinely nourishing.
Ingredients & Tools
- 2 large, firm English cucumbers
- 2 ripe but firm mangoes
- 1/2 medium red onion
- 1 medium red bell pepper
- 1 jalapeño pepper
- 1/2 cup fresh cilantro leaves, chopped
- Juice of 2 limes
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp freshly cracked black pepper
- A pinch of chili flakes (optional, for extra heat)
Tools: A sharp chef’s knife, a cutting board, a melon baller or small teaspoon, a medium mixing bowl, and a small serving platter.
The quality of your mango really makes a difference here—you want one that’s fragrant and gives slightly to pressure, but isn’t mushy. And don’t skip the fresh lime juice! The bottled stuff just doesn’t provide the same bright, zesty kick that brings the whole salsa to life.
Serves: 6-8 (makes about 20-24 cups) | Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Cucumbers. English or hothouse cucumbers are non-negotiable for this recipe. Their thin skin, minimal seeds, and long, straight shape make them ideal for creating stable, edible cups. The standard, waxed variety just won’t work as well.
- The Mango Ripeness Test. A perfectly ripe mango should smell sweet at the stem end and have a little give when you gently squeeze it, similar to a ripe avocado. If it’s rock hard, it will be tart and fibrous; if it’s super soft, it will be too mushy for the salsa.
- Taming the Onion Bite. If you’re sensitive to the sharpness of raw red onion, a quick soak can work wonders. After dicing, simply submerge the pieces in a bowl of cold water for about 10 minutes, then drain and pat dry. This mellows the flavor significantly.
- Controlling the Heat. Remember, the seeds and white membranes inside the jalapeño hold most of the heat. For a milder salsa, carefully remove them before mincing. For more spice, leave some in! Always wash your hands thoroughly after handling hot peppers.
How to Make Cucumber Mango Salsa Cups
Step 1: Prepare the Cucumber Cups. First, give your cucumbers a good wash and pat them dry. Using a sharp knife, trim off about half an inch from each end. Then, slice the cucumbers into roughly 1-inch thick rounds. Now, here’s the fun part: take a melon baller or a small teaspoon and carefully scoop out the seeds from the center of each round, creating a little well. Be careful not to scoop all the way through—you want to leave a solid base at the bottom to hold the salsa. Place your finished cups on your serving platter.
Step 2: Dice the Salsa Ingredients. Let’s move on to the star of the show: the salsa. Peel your mangoes and carefully cut the flesh away from the large, flat pit. Dice the mango flesh into small, uniform cubes—about a quarter-inch in size is perfect. Next, finely dice the red onion, red bell pepper, and jalapeño (remembering to remove the seeds if you want less heat). You’ll notice that having all the pieces roughly the same size makes for a much better texture in every bite.
Step 3: Combine and Season. In your medium mixing bowl, gently combine the diced mango, red onion, bell pepper, jalapeño, and the chopped cilantro. The trick is to be gentle so you don’t crush the delicate mango pieces. Now, drizzle over the fresh lime juice and olive oil. Sprinkle with the sea salt and black pepper. Toss everything together until it’s evenly coated. Give it a taste—this is your moment to adjust. Does it need more lime? A pinch more salt? Maybe those optional chili flakes? Make it yours.
Step 4: Assemble and Serve. Using a small spoon, carefully fill each of your prepared cucumber cups with the mango salsa. Don’t be shy—pile it high! The vibrant colors look just gorgeous spilling out a little. You can serve these immediately for the ultimate crispness, or you can cover the platter and let it chill in the fridge for up to 30 minutes to let the flavors meld together even more. Honestly, they’re fantastic either way.
Serving Suggestions
Complementary Dishes
- Grilled Fish Tacos — The lightness of the salsa cups is a perfect palate-cleansing starter before diving into a hearty, smoky fish taco. It sets a fresh, tropical tone for the meal.
- Spicy Coconut Curry — Serve these on the side to cut through the richness and heat of a Thai or Indian curry. The cool cucumber and sweet mango provide a wonderful contrast.
- Citrus-Marinated Grilled Chicken — The flavors here are a natural pairing. The salsa echoes the citrus notes in the chicken while adding a fresh, crunchy element to the plate.
Drinks
- A Crisp Sauvignon Blanc — The herbaceous notes in the wine will complement the cilantro beautifully, and the high acidity mirrors the lime juice perfectly.
- Sparkling Water with Lime — For a non-alcoholic option, nothing beats the simple, clean bubbles to enhance the refreshing quality of the dish. It’s like a spa day in a glass.
- Light Mexican Lager — The crisp, clean finish of a cold lager won’t overpower the delicate salsa and helps to amplify the subtle spice from the jalapeño.
Something Sweet
- Mango Sorbet — Double down on the mango theme! A scoop of tangy, smooth sorbet after this appetizer feels like a natural, elegant progression.
- Coconut Macaroons — The chewy, sweet coconut provides a lovely textural contrast and continues the tropical flavor journey in a simple, delightful way.
- Key Lime Pie Bars — The sharp, creamy lime flavor is a fantastic way to end the meal, picking up on the citrus notes from the salsa in a decadent dessert form.
Top Mistakes to Avoid
- Mistake: Using overripe, mushy mangoes. This is the biggest pitfall. If the mango is too soft, it will turn your salsa into a watery, pulpy mess instead of maintaining those nice, distinct cubes.
- Mistake: Scooping too deep into the cucumber cups. If you break through the bottom, the salsa will leak out and the cup will lose its structural integrity. A gentle hand is key—you just need a well, not a hole.
- Mistake: Adding the salt too early and not draining. If you make the salsa hours in advance, salt will draw a lot of water out of the mango and cucumber, creating a pool at the bottom of your bowl. For best results, assemble close to serving time.
- Mistake: Over-mixing the salsa. Being too vigorous when tossing can bruise the mango and make the overall texture soft. Fold the ingredients together gently to keep everything bright and perky.
Expert Tips
- Tip: Chill your bowl. For an extra refreshing bite, pop your mixing bowl in the freezer for 10-15 minutes before you make the salsa. It helps keep everything ice-cold during assembly, especially on a hot day.
- Tip: Make a bigger batch of just the salsa. This salsa is incredible on its own! Double the salsa ingredients (minus the cucumber cups) and serve it with tortilla chips, on top of grilled chicken or fish, or even as a relish for burgers.
- Tip: Add a creamy element for a twist. Just before serving, you can stir a couple of tablespoons of crumbled feta or cotija cheese into the salsa. The salty, creamy cheese against the sweet mango is a game-changer.
- Tip: Use a zig-zag cutter for the cups. If you really want to impress, use a crinkle-cut or zig-zag vegetable cutter to slice the cucumbers. It gives the edges of the cups a professional, decorative look with zero extra effort.
FAQs
Can I make these ahead of time?
You can do some prep ahead, but I don’t recommend fully assembling them more than an hour in advance. You can dice the vegetables (except the onion, which can get stronger) and store them separately in airtight containers in the fridge. The cucumber cups can be pre-scooped and kept wrapped in a damp paper towel in a container. Combine everything and assemble right before your guests arrive to ensure the cucumbers stay crisp and the salsa doesn’t get watery.
What’s the best way to cut a mango?
The safest and easiest way is the “cheek” method. Stand the mango on its end and slice down vertically, just off-center, to avoid the large flat pit. You’ll get a large “cheek.” Repeat on the other side. Then, score the flesh of each cheek in a cross-hatch pattern, being careful not to cut through the skin. Push the skin inward to turn it inside out, and you can easily slice the cubes away from the skin.
I can’t find good mangoes. What can I use instead?
No problem! Peaches or nectarines are a fantastic substitute when they’re in season. You could also use fresh pineapple for a tangier twist. The goal is a sweet, juicy fruit that holds its shape when diced. Just avoid berries or melons, as they are too soft and watery.
Are these gluten-free and vegan?
Yes, absolutely! This recipe is naturally gluten-free, dairy-free, and vegan, making it a wonderful, inclusive option for parties where guests may have dietary restrictions. Always double-check labels if you’re using any pre-made ingredients, but as written, it’s safe for all.
My salsa is a little too spicy. How can I fix it?
It happens to the best of us! The easiest way to tame the heat is to balance it with more sweetness and acidity. Try adding the juice of another half lime and a teaspoon of honey or agave nectar. You can also stir in more diced mango or red bell pepper to dilute the spiciness without compromising the texture too much.
Cucumber Mango Salsa Cups
Impress guests with these easy Cucumber Mango Salsa Cups! A refreshing, no-cook appetizer ready in 20 minutes. Perfect for summer parties & healthy snacking.
Ingredients
Ingredients
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2 large, firm English cucumbers
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2 ripe but firm mangoes
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1/2 medium red onion
-
1 medium red bell pepper
-
1 jalapeño pepper
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1/2 cup fresh cilantro leaves, chopped
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2 limes (juice of)
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1 tbsp extra virgin olive oil
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1/2 tsp sea salt (plus more to taste)
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1/4 tsp freshly cracked black pepper
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A pinch chili flakes (optional, for extra heat)
Instructions
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Prepare the Cucumber Cups. First, give your cucumbers a good wash and pat them dry. Using a sharp knife, trim off about half an inch from each end. Then, slice the cucumbers into roughly 1-inch thick rounds. Now, here's the fun part: take a melon baller or a small teaspoon and carefully scoop out the seeds from the center of each round, creating a little well. Be careful not to scoop all the way through—you want to leave a solid base at the bottom to hold the salsa. Place your finished cups on your serving platter.01
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Dice the Salsa Ingredients. Let's move on to the star of the show: the salsa. Peel your mangoes and carefully cut the flesh away from the large, flat pit. Dice the mango flesh into small, uniform cubes—about a quarter-inch in size is perfect. Next, finely dice the red onion, red bell pepper, and jalapeño (remembering to remove the seeds if you want less heat). You'll notice that having all the pieces roughly the same size makes for a much better texture in every bite.02
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Combine and Season. In your medium mixing bowl, gently combine the diced mango, red onion, bell pepper, jalapeño, and the chopped cilantro. The trick is to be gentle so you don't crush the delicate mango pieces. Now, drizzle over the fresh lime juice and olive oil. Sprinkle with the sea salt and black pepper. Toss everything together until it's evenly coated. Give it a taste—this is your moment to adjust. Does it need more lime? A pinch more salt? Maybe those optional chili flakes? Make it yours.03
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Assemble and Serve. Using a small spoon, carefully fill each of your prepared cucumber cups with the mango salsa. Don't be shy—pile it high! The vibrant colors look just gorgeous spilling out a little. You can serve these immediately for the ultimate crispness, or you can cover the platter and let it chill in the fridge for up to 30 minutes to let the flavors meld together even more. Honestly, they're fantastic either way.04
