Kiwi Mango Salsa
A refreshing, naturally sweet kiwi mango salsa balanced with cucumber, lime, and herbs. Light, hydrating, and surprisingly calming, this is the kind of fresh bite that works just as well for a sunny lunch as it does as a gentle, feel-good evening snack.
Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Spoon
Ingredients
- 5 ripe kiwis peeled and diced small
- 1 ripe mango diced small
- ½ cucumber diced (seeds removed if watery)
- ¼ cup chopped fresh cilantro
- Juice of ½–1 lime to taste
- 1 teaspoon maple syrup to balance, optional but recommended
- ½ teaspoon sea salt or to taste
Instructions
- Add the diced kiwi, mango, and cucumber to a medium mixing bowl.
- Stir in the chopped cilantro.
- Drizzle in the lime juice, starting with half and adjusting to taste. Add maple syrup and salt.
- Fold everything together carefully to keep the fruit intact and juicy, not mashed.
- Let the salsa sit for 5–10 minutes before serving to allow the flavors to meld.
- Add more lime or salt as needed just before serving.
Notes
Best eaten fresh, but can be stored in the fridge for up to 1 day.
If your mixture feels too juicy, drain off a small amount of liquid before serving.
Great with tortilla chips, spooned over tacos, or paired with grilled vegetables or tofu.
For a twist, add finely diced jalapeño for heat or avocado for creaminess.
If your mixture feels too juicy, drain off a small amount of liquid before serving.
Great with tortilla chips, spooned over tacos, or paired with grilled vegetables or tofu.
For a twist, add finely diced jalapeño for heat or avocado for creaminess.