Cucumber and mango are two ingredients that pair perfectly for a refreshing salsa to enjoy on the warmest days of the year.

Gemma Aguayo-Murphy created Everyday Latina, a digital platform that features traditional Mexican cuisine with a focus on healthy ingredients. She shares a variation on traditional pico de gallo, one of her family’s favorite recipes.

“This tropical version of the classic pico de gallo features crisp cucumbers and juicy mangoes, resulting in a sweet, spicy, and refreshing salsa,” Gemma said.

The classic Mexican pico de gallo is made with tomatoes, jalapeños, onion, cilantro, and lime juice. It’s the perfect staple to enjoy with carne asada and many other Mexican dishes.

As Gemma became an advocate for healthy eating, she began experimenting with traditional Mexican salsas and decided to add cucumber and mango to pico de gallo. These unusual ingredients gave her the extra crunch and sweet flavor that she was seeking. Ripe mangoes, which are in season during the summer, add a fresh tropical twist.

“The addition of these two ingredients — cucumber and mango — almost make it more of a salad than just a salsa, and I love the mix of sweet, spicy, and refreshing flavors,” Gemma said. “This recipe is made entirely with fresh, raw ingredients. This pico de gallo is naturally nourishing and full of vibrant flavor.”

In addition to being full of flavor, this pico de gallo also contains antioxidants and vitamins C and K.

“The mangoes and tomatoes are rich in vitamin C and antioxidants. The cucumber is hydrating and is high in vitamin K, and jalapeños add heat along with vitamin C and capsaicin. Cilantro and lime juice bring even more freshness, making this a light yet satisfying way to enjoy wholesome ingredients in their most natural form,” Gemma said.

“This bright and vibrant cucumber mango pico de gallo is a delicious and nourishing choice for late summer. Made only with fresh, wholesome ingredients, this easy Mexican salsa is ready in just 10 minutes. It’s delicious on grilled shrimp or fish tacos and is naturally gluten-free and vegan.”

Cucumber mango pico de gallo

Ingredients:

2 ripe mangoes (Gemma prefers honey or champagne mangoes, which are also known as Ataulfo mangoes)

1 medium jalapeño

1 to 2 serrano peppers

1/4 white onion

1 ½ cups diced cucumber (English or garden)

2 tablespoons chopped cilantro

2 Roma tomatoes

1 lime

Salt to taste

Directions:

Peel the mangos, remove the flesh from the pit, and dice into small pieces.

Medium dice the onion, jalapeños, cucumber, cilantro, and tomato.

Add the diced ingredients to a bowl.

Mix, being careful not to crush the tomatoes.

Add lime juice and a sprinkle of salt.

Mix again and taste.

Add more salt or lime juice if needed.

Serve immediately or let it sit for 15 to 30 minutes to allow the flavors to meld together for an even better taste.

This pico de gallo is perfect with chips as an appetizer and is also great with chicken, fish or tacos. Enjoy!