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Cucumber Mango Salad is the perfect refreshing, sweet, savory salad to enjoy in the summer. It’s hydrating and addictive. You will love this salad. The mangos are sweet, tart and juicy, the cucumber adds a great crunch and mild flavor. It has a mellow spice to it that I can’t get enough of.
Why Make Cucumber Mango Salad
Any excuse to make a dish without turning on the stove or oven, i am in! This salad is the perfect combination and it’s a show stopper salad you will love.
- Easy. Just a few simple ingredients and steps to have it come to life.
- Quick. It only takes about 15 minutes or less to make.
- Hydrating. The mango and cucumber are hydrating and full of antioxidants.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Mangos. Use ripe mangos, but be sure they aren’t overly ripe!
- Cucumber. I use english cucumbers becasue I enjoy the thin skin on them. Please use what you like.
- Red Onion. Just a little to add some aromatics and color.
- Jalapeño. This is optional, I love the heat it brings.
- Cilantro. This is for the dressing. If you don’t like cilantro, use parsley.
- Seasonings. Salt, pepper, garlic powder, cayenne powder (optional).
- Fresh Limes. This is to make the “dressing” for the Cucumber Mango Salad.
- Olive Oil. This is for the dressing.
- Honey. Adding the perfect sweetness to the dressing.
Recipe Varitations
- Add more veggies! You can add some diced bell peppers to this dish for more crunch and color. Add some mixed greens if you want more “salad”.
- Add a grain. You can add cooked quinoa, rice or farro if you would like to bulk it up.
Steps To Make This Recipe
Step One. Slice and peel the mango. I cut the mango off from the hard center, I cube the mango carefully while it’s attached to the peel. I them use a spoon to scoop out the cubes. Please do what you find easiest.
Step Two. Cube the cucumber and dice the onion.
Step Three. In a small food processor, mix the dressing ingredients. Give it a taste and add more salt or honey if desired.
Step Four. Add all the ingredients to a large bowl, mix it well and serve.
Recipe Pairings
This salad pairs great with savory foods like Shredded BBQ Chicken, Hot Honey Chicken Wings or Blackened Steak or Salmon. You can also pair it with my Bang Bang Chicken Skewers.
Recipe Tips
- Taste as you go! You may want some extra zest, salt or honey here or there. If you want it spicier, add more jalapeño and so on.
- Be sure to use mangos that are just starting to soften and ripen, if they are overly ripe they will be mushy.
- Store leftovers in the fridge for up to 3 days. I do not recommend freezing it.
Recipe FAQs
Yes, you can make it ahead of time, about 24 hours ahead of time for the optimal consistency. This will keep for only about 2-3 days in the fridge.
Yes, skip the spice, you can leave the cayenne pepper and jalapeño out of the recipe if you want a mild spice.
Other Salads TO Try
Cucumber Mango Salad
Equipment
- large serving bowl
- small food processor to make the dressing
Ingredients
- 4 ripe mangoes , not overly ripe!
- 1 large cucumber, I use an english cucumber but any will work.
- ¼ cup red onion, diced
- 1 Jalapeño, diced, optional
Honey Lime Dressing
- 2 Tbsp olive oil
- ¼ cup fresh lime juice, about 3 limes
- 2 Tbsp cilantro
- 3-4 Tbsp honey , more to taste
- ¼ tsp salt
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp pepper
Instructions
- Slice and peel the mango. I cut the mango off from the hard center, I cube the mango carefully while it's attached to the peel. I them use a spoon to scoop out the cubes. Please do what you find easiest.
- Cube the cucumber and dice the onion.
- In a small food processor, mix the dressing ingredients. Give it a taste and add more salt or honey if desired.
- Add all the ingredients to a large bowl, mix it well and serve.
Notes
- Taste as you go! You may want some extra zest, salt or honey here or there. If you want it spicier, add more jalapeño and so on.
- Be sure to use mangos that are just starting to soften and ripen, if they are overly ripe they will be mushy.
- Store leftovers in the fridge for up to 3 days. I do not recommend freezing it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
