Cucumber, Mango, and Avocado Tea Bites

These appetizers blend a hint of saltiness (naturally from the cucumber), a touch of sweetness (from the juicy mango), and a hint of creaminess (from the avocado). The outcome is a fulfilling blend of nutrition and flavor.

Six servings

15 mins

0 mins

15 mins


  • One large or extra-large avocado mashed
  • One lime juiced
  • 1/2 cup red onion diced
  • 1/2 cup cilantro chopped
  • One large garlic clove minced
  • 1/2 tsp ground cumin
  • 1/4 tsp salt (optional)
  • 1/4 tsp ground black pepper (optional)
  • One large cucumber skin scrubbed and left intact, sliced 1/4” thick (should have about 23–25 pieces)
  • 23-25 leaves arugula
  • 2-3 jalapeños (optional) deseeded, sliced thinly into rounds (23–25 rounds)
  • 1/2 cup mango diced
  • 1/4 cup cilantro (optional) chopped
  • Ground chili pepper for garnish
  • One lime wedges for garnish


  1. Make the guacamole:
    To a medium-sized bowl, add all of the guacamole ingredients and mix well. Taste for additional ingredients of choice (more lime, salt, cumin or garlic). Set aside.
  2. Assemble your cucumber tea bites: Place the cucumbers on a large serving platter.
  3. Place a piece of arugula on top of each cucumber.
  4. With a teaspoon, add ó–1 teaspoon of the guacamole.
  5. Add a slice of jalapeno, if using.
  6. Add 1–2 pieces of chopped mango.
  7. Sprinkle with minced cilantro.
  8. Add a pinch of ground chili pepper to each bite for garnish and a bit of flavor.
  9. Serve lime wedges alongside the bites for an additional lime juice squeezed on top of the bites.

Chef Notes


In place of red onion, use white or yellow, or use shallots.

In place of cilantro, try chives, basil, or parsley.

Instead of mango, use chopped pineapple.

Use lemon in place of lime.

Prep ahead

Make the guacamole and store it in the refrigerator for up to five days.
Squeeze additional lime juice on top to prevent some discoloration (although some may still occur).

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