There’s something about the vibrant colors and crisp, juicy textures of mango and cucumber that instantly makes me think of summer. I still remember the first time I made this salad—it was on a hot afternoon when I needed something light, cooling, and easy to throw together. I had a few ripe mangoes on hand and a bunch of cucumbers sitting in the fridge, and with just a handful of other pantry staples, this simple but satisfying salad was born. Since then, it’s become one of my go-to recipes, not just for myself but whenever I host friends or family. It brings freshness to the table and gets rave reviews every time.
Why You Will Love This Recipe
What makes this mango cucumber salad so special is its balance. The sweetness of the mango complements the crisp coolness of cucumber, and the dressing—just the right mix of tangy, citrusy, and herby—ties it all together. Whether you’re serving it as a starter, side, or light main dish, it never fails to impress. It’s a dish that’s as refreshing as it is flavorful, making it perfect for warm-weather meals or when you just want something bright and healthy.
Versatile
This salad is endlessly adaptable. You can enjoy it as is, or bulk it up with grilled chicken for extra protein. Toss in some leafy greens, quinoa, or even avocado if you want to turn it into something heartier. It pairs beautifully with grilled meats and fish, but it can also stand alone as a complete light lunch. Whether you’re prepping a quick weeknight meal or contributing to a potluck, this salad fits the bill.
Affordable
One of the best things about this recipe is that it’s budget-friendly. Mangoes and cucumbers are widely available, especially in season, and the rest of the ingredients are pantry basics. It doesn’t require anything fancy, and you can often find everything you need at your local market without spending too much.
Ingredients for the Recipe
Here are the fresh and simple ingredients you’ll need:
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2 ripe mangoes, peeled and diced
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1 large cucumber, thinly sliced or diced
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1 small red onion, finely sliced
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Juice of 1 lime
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1–2 tablespoons olive oil
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1 tablespoon chopped fresh mint or cilantro
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Salt and pepper, to taste
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Optional: 1 small chili pepper, finely chopped (for a touch of heat)
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Optional: 1 tablespoon honey or maple syrup (for extra sweetness)
How to Prepare This Recipe
Preparing this mango cucumber salad couldn’t be easier, and the results are always impressive. It’s one of those dishes where simple ingredients come together to create something surprisingly flavorful. I often turn to this recipe when I’m short on time but still want to serve something fresh and homemade. Let’s walk through the process step by step to ensure perfect results every time.
Step-by-Step Instructions for Preparation
Step 1: Prepare the Ingredients
Start by washing all your produce under cold running water.
Peel the mangoes and cut them into small, bite-sized cubes. For the best flavor and texture, choose mangoes that are just ripe—not too soft, not too firm.
Slice the cucumber in half lengthwise, remove the seeds if they’re large, and then slice or dice it, depending on your preference. If you’re using a seedless cucumber, you can leave the skin on for added crunch.
Thinly slice the red onion. If the flavor is too strong, soak the slices in cold water for 5–10 minutes, then drain before using.
Step 2: Mix the Base
In a large mixing bowl, combine the diced mangoes, cucumbers, and red onion.
Toss them gently with a wooden spoon to avoid bruising the fruit. The key here is to maintain the integrity of the ingredients so the salad remains crisp and visually appealing.
Step 3: Make the Dressing
In a small bowl or jar, mix the lime juice with olive oil.
Add a pinch of salt and freshly ground black pepper to taste.
If you like a touch of sweetness, whisk in one tablespoon of honey or maple syrup.
For extra zest, you can also add a small amount of finely grated lime zest.
Step 4: Combine and Season
Pour the dressing over the salad mixture.
Gently toss everything together until the dressing coats the ingredients evenly.
Taste and adjust the seasoning—add more lime juice for brightness, or a little more salt if needed.
Step 5: Add Fresh Herbs and Optional Ingredients
Chop the fresh mint or cilantro and sprinkle it over the top.
If you enjoy a bit of heat, finely chop a small chili pepper and stir it in.
Give the salad one final toss before serving.
Quick and Easy
This salad takes no more than 15 minutes from start to finish, and there’s no cooking involved. It’s a true no-fuss recipe, which is why it’s one of my top choices for busy weekdays or last-minute entertaining. All the steps are simple and require only a knife, a bowl, and a spoon.
Customizable
You can easily tailor this recipe to suit your tastes or dietary needs. Want more crunch? Add chopped bell peppers or toasted sunflower seeds. Prefer a creamier texture? Dice in some avocado. If you’re serving it as a light lunch, feel free to add grilled turkey bacon or shredded chicken ham for protein. The flavors are flexible and welcome a bit of creativity.
Popular with Many People
This salad is a crowd-pleaser. It’s colorful, healthy, and loaded with flavor—everything guests love in a dish. I’ve served it at summer picnics, family brunches, and casual dinners, and it always disappears fast. Even kids enjoy the natural sweetness from the mango, making it a great way to introduce fresh fruits and vegetables into their meals.
PrintRefreshing Mango Cucumber Salad
This Refreshing Mango Cucumber Salad is a light, colorful, and healthy dish perfect for warm days. It combines juicy ripe mangoes with crisp cucumber and a zesty lime dressing. Quick to prepare, easy to customize, and naturally vibrant, this salad brings freshness to your table with minimal effort.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 large cucumber, sliced or diced
- 1 small red onion, finely sliced
- Juice of 1 lime
- 1–2 tablespoons olive oil
- 1 tablespoon chopped fresh mint or cilantro
- Salt and pepper, to taste
- Optional: 1 small chili pepper, finely chopped (for heat)
- Optional: 1 tablespoon honey or maple syrup (for sweetness)
Instructions
- Wash the mangoes, cucumber, and herbs thoroughly under cold water.
- Peel the mangoes, then slice the flesh away from the pit and dice into small cubes.
- Cut the cucumber lengthwise. If needed, remove the seeds using a spoon. Slice or dice the cucumber based on your texture preference.
- Peel and thinly slice the red onion. If desired, soak the slices in cold water for 5–10 minutes to reduce the sharpness, then drain well.
- In a large bowl, combine the mango cubes, cucumber pieces, and sliced onion. Toss gently to mix.
- In a small bowl or jar, whisk together lime juice, olive oil, salt, and pepper. If you like a touch of sweetness, add honey or maple syrup.
- Pour the dressing over the salad. Toss gently until everything is well coated.
- Chop the fresh mint or cilantro. Add the herbs to the salad along with finely chopped chili if using.
- Taste and adjust the seasoning with more lime juice or salt if needed.
- Serve immediately or chill in the fridge for 15–20 minutes before serving for a cooler flavor.
Notes
For a protein-rich version, add grilled chicken ham or crispy turkey bacon.
You may substitute lemon juice for lime if needed.
For additional crunch, toss in some roasted sunflower seeds or chopped nuts just before serving.
This salad is best served fresh but can be stored (undressed) in the fridge for up to one day.
Use firm, ripe mangoes for the best texture and flavor.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare this salad a few hours in advance. For the best texture, keep the dressing separate and mix it in just before serving. This will keep the cucumbers crisp and the mango fresh.
What type of mango is best for this recipe?
Any ripe, sweet mango will work well. Varieties like Kent, Ataulfo, or Tommy Atkins are great choices. The key is to use mangoes that are firm enough to dice cleanly but ripe enough to offer sweetness.
Can I substitute the lime juice with another citrus?
Absolutely. If lime is not available, lemon juice is a good substitute. For a slightly sweeter and less acidic twist, a splash of orange juice can also work well.
Is this recipe spicy?
Not by default. The base recipe is mild and refreshing. However, you can make it spicy by adding a finely chopped chili pepper. Adjust the amount to suit your taste.
How can I add protein to this salad?
For a heartier version, you can mix in grilled chicken ham or turkey bacon. Both options complement the freshness of the salad and make it more filling.
Is this recipe suitable for meal prep?
Yes, it’s a good option for meal prep if you keep the components separate. Dice the fruits and vegetables, store them in airtight containers, and assemble them just before eating to maintain freshness.
Can I use herbs other than mint or cilantro?
Yes, fresh basil or parsley are great alternatives. Each herb adds a unique flavor profile, so feel free to experiment with what you have on hand.
What can I serve with this salad?
It pairs wonderfully with grilled beef skewers, baked chicken dishes, or even a bowl of herbed rice. You can also serve it on its own as a light lunch or side salad.