This Cucumber Mango Salad is a fresh, straightforward recipe everyone can make. It is rich and deliciously combines mango and crunchy cucumber textures. I'm sure you will fall in love with it.
⭐Cucumber Mango Salad: A Quick Look
- What it is: Fresh summer salad with mango, cucumber, and jalapeño
- Time & Yield: 10 minutes • 2 servings
- Taste & Texture: Sweet mango, crisp cucumber, sharp onion, and lemon juice make it juicy, refreshing, and lightly spicy.
- Heat Level🌶: Mild heat from jalapeño and red pepper
- How To Make: Chop mango, cucumber, onion, and jalapeño, then toss with lemon juice, salt, and red pepper.
Helo! When I need something light and refreshing, I pair spicy salads with grilled chicken or fish for dinner; otherwise, I enjoy them as a quick and satisfying midday snack on their own.
This cucumber-mango salad is one of the best for its zesty flavors and crunch. If you love the sweet-tangy flavor of mango, add this salad to your list of easy summer dishes (along with this ripe mango juice).
This cucumber mango salad balances sweetness and crunch with a hint of spice, perfect for warm days.
Why This Version Works
- Perfect combination of ingredients: Sweet mango, crunchy onion, and spicy jalapeño balance beautifully, while cool cucumber softens the heat and keeps the salad refreshing.
- Great texture contrast: Juicy mango chunks and crisp cucumber slices create a satisfying mix of soft and crunchy textures in every colorful bite.
- Simple dressing: Lemon juice and salt lightly season the salad, allowing mango and cucumber flavors to stay fresh, bright, and natural.
- Perfect summer dish: No cooking required and no creamy sauces, making this salad light, refreshing, and ideal for backyard gatherings or potlucks.
Good To Know: Tips & Secrets
- Choose firm, ripe mangoes: Go for mangoes that are ripe but still slightly firm. Very soft mangoes release too much juice and turn mushy once mixed.
- Always taste the cucumber first: Some cucumbers can be surprisingly bitter. Take a small bite before slicing the whole one to avoid ruining the salad.
- Jalapeño heat can be unpredictable: Even peppers from the same plant can vary in spice. Start with a small amount, taste, then add more if needed.
- Adjust the spice gradually: If you like more heat, add jalapeño slowly instead of all at once. It's easier to build spice than fix an overly hot salad. 🌶️
- Store the Leftovers: Refrigerate leftovers in an airtight container for up to one day. Stir gently before serving, as the cucumber releases water over time.
Ingredient's Notes & Substitutions
- Mango: Choose ripe but firm fruits. Mango varieties like Ataulfo or Kent mangoes are the perfect choices.
- Cucumber: English, Persian, or garden cucumbers work well.
- Onion: Feel free to substitute with sweet onion or yellow onions.
- Jalapeño: Fresh jalapeño adds mild heat. Remove seeds for less spice. Substitute serrano for a hotter flavor or poblano for a milder one.
- Lemon Juice: Fresh lemon juice gives the best flavor. Bottled works too. Substitute with lime juice or apple cider vinegar.
- Crushed Red Pepper: Optional for extra heat.
If you enjoyed this Cucumber Mango Salad Recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Cucumber Mango Salad
This fresh and straightforward cucumber mango salad tastes delicious. This is a must-try recipe for a backyard party or potluck this summer.
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Servings: Servings
Ingredients
- 1 mango medium size
- 1 cucumber medium size
- ½ onion medium size
- 1 tablespoon jalapeno finely chopped(adjust to taste)
- 1 tablespoon lemon juice
- ¼ teaspoon crushed red pepper (optional)
- ⅙ teaspoon salt
Instructions
- Peel the mango, remove the pit, and cut the flesh into bite-size cubes.
- Slice the cucumber and onion thinly. Finely chop the jalapeño.
- In a medium bowl, combine the mango, cucumber, onion, and jalapeño.
- Add the lemon juice, crushed red pepper flakes (if using), and salt.
- Gently toss everything together until well combined. And enjoy this cucumber mango salad as the side.
Notes
- Use ripe but firm mangoes, such as Ataulfo or Kent, for the best texture.
- Remove jalapeño seeds for milder heat; add more jalapeños or crushed red peppers for more heat.
- Substitute sweet or yellow onion; use serrano for a hotter or poblano for a milder flavor.
- Replace lemon juice with lime juice or apple cider vinegar if needed.
- Refrigerate leftovers up to 1 day; stir before serving as cucumbers release water.
Nutrition
Calories: 96kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 203mg | Potassium: 449mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1384IU | Vitamin C: 56mg | Calcium: 41mg | Iron: 1mg
This mango salad is delicious! I love the flavor and mixed textures. I enjoyed it as a snack and it was so yummy! I will definitely make this again.
Hi Luci! Love it! Thanks for sharing!
I love how easy and refreshing this recipe is! It'll be perfect for every summer party! Thanks for sharing 😀
AMAZING! Thank you Jeannette!
Yummy filling salad, beautiful clicks
Yay! Thanks Suja!