Name: Mango Cucumber Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 ripe mango (peeled and sliced); 1 large cucumber (thinly sliced); 1 tablespoon fresh lime juice; 1 tablespoon olive oil; ½ teaspoon honey (optional); ¼ teaspoon salt; ¼ teaspoon black pepper; Optional add-ins: chopped mint or cilantro; Optional add-ins: red onion slices; Optional add-ins: chili flakes or fresh chili

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Fresh, juicy mangoes combined with crisp cucumbers create a salad that bursts with sweet and refreshing flavors. This mango and cucumber salad plate is perfect for warm days when you want a light, vibrant dish that awakens the senses.

The balance of natural sweetness from ripe mangoes and the cool crunch of cucumbers pairs beautifully with a tangy lime dressing. Whether served as a side, starter, or a quick lunch, this salad is richly satisfying and adaptable with simple add-ins that elevate the experience.

Why You’ll Love This Recipe

The combination of sweet mango and crunchy cucumber offers a refreshingly light flavor perfect for hot days.
The tangy lime dressing adds just the right amount of zest to brighten the dish.
Quick to prepare, making it ideal for busy weeknights, picnics, or casual get-togethers.
Customizable with herbs, spices, and toppings to suit your taste preferences.

Ingredients

Ripe Mango: One perfectly ripe mango, peeled and sliced into thin strips or cubes, providing juicy sweetness and vibrant color.
Large Cucumber: One large cucumber, thinly sliced into rounds or half-moons, adding a crisp, refreshing crunch.
Fresh Lime Juice: One tablespoon of freshly squeezed lime juice, contributing a bright, tangy acidity that balances sweetness.
Olive Oil: One tablespoon of extra virgin olive oil to add smoothness and a subtle richness to the dressing.
Honey: Half a teaspoon of honey (optional) to gently enhance the sweet notes without overpowering.
Salt: A quarter teaspoon of salt to bring out the natural flavors and season the salad perfectly.
Black Pepper: A quarter teaspoon of freshly ground black pepper for mild heat and depth.
Chopped Mint or Cilantro: Optional fresh herbs that add aromatic freshness and complexity to the salad.
Red Onion Slices: Thin slices of red onion for a subtle sharpness and crunch if desired.
Chili Flakes or Fresh Chili: Optional for those who prefer a spicy kick to contrast the sweet and tangy flavors.

Instructions

Prepare the Mango and Cucumber: Peel the ripe mango carefully and slice it into thin strips or bite-sized cubes, maximizing juicy texture. Next, wash and thinly slice the cucumber into rounds or half-moons to ensure each bite has a crisp contrast to the sweet mango.
Make the Dressing: In a small bowl, whisk together freshly squeezed lime juice, extra virgin olive oil, honey (if using), salt, and black pepper. This dressing perfectly balances sweetness, acidity, and seasoning to enhance the salad’s overall flavor.
Toss the Salad: Combine the prepared mango and cucumber in a mixing bowl. Pour the dressing over the fruits and vegetables, then gently toss to coat everything evenly without bruising the ingredients.
Plate the Salad: Transfer the tossed salad carefully onto a serving plate, arranging it attractively for visual appeal. Garnish with optional chopped mint or cilantro, thin red onion slices, and chili flakes or fresh chili if desired, to add layers of flavor and color.
Serve Chilled for Best Flavor: Refrigerate the salad for at least 15 minutes before serving to let the flavors meld. This mango and cucumber salad pairs beautifully with grilled chicken, seafood, or can be enjoyed on its own as a refreshing summer snack.

You Must Know

For extra crunch, consider adding roasted peanuts or toasted sesame seeds right before serving.
To introduce creaminess, crumble some feta cheese or gently fold in diced avocado for a richer texture.
If you like heat, a pinch of cayenne pepper or a drizzle of chili oil complements the sweetness wonderfully.
For a zesty upgrade, add a splash of rice vinegar to the dressing to deepen the flavor complexity.

Storage Tips

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Note that cucumbers tend to release moisture, so it’s best enjoyed fresh for optimal crispness.

Serving Suggestions

This salad is versatile and pairs wonderfully with grilled seafood, roasted chicken, or as a standalone refresher on warm days. Add crusty bread or tortilla chips for a light meal or appetizer.

Professional Tips

Use ripe but firm mangoes to avoid mushy textures and maintain salad integrity.
Adjust lime juice and honey to balance sweetness and acidity tailored to your palate.
Slice cucumbers thinly and uniformly for even texture and easy tossing.
Add fresh herbs at the end to preserve their bright flavor and vibrant color.

FAQs

Can I use frozen mango instead of fresh?: Fresh mango is recommended for optimal flavor and texture, but thawed frozen mango can be used in a pinch. Expect a slightly softer texture.
Is this salad suitable for meal prepping?: This salad is best served fresh or within a day as cucumbers release water over time. Prepare ingredients separately if meal prepping.
Can I make this salad vegan?: Yes, simply omit the honey or replace it with maple syrup or agave nectar to keep it vegan-friendly.
What’s the best way to peel a mango?: Use a sharp knife or vegetable peeler to remove the skin, then slice around the pit. Alternatively, use the cheeks technique by cutting along the pit and scooping the flesh.
How can I make this salad spicy?: Add fresh chopped chili, chili flakes, or a dash of cayenne pepper to the dressing for a spicy kick that complements the sweetness.