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.
Cabbage Curry Recipe Details
- What It Is: A fresh summer salad with juicy mango, crisp cucumber, onion, jalapeño, lemon juice, and crushed red pepper.
- Time & Yield: Ready in about 10 minutes with no cooking required.
- Yields: 2 servings
- Taste & Texture: Sweet mango, cucumbers, and onion coated with a bright lemon dressing, with a crisp, juicy texture.
- Key Ingredients: Mango, cucumber, onion, jalapeño, lemon juice, crushed red pepper, salt.
- How It Comes Together: Dice mango, slice cucumber and onion, chop jalapeño, then toss with lemon juice, crushed red pepper, and salt.
- 🌶Heat Level: Naturally mild to medium heat from jalapeños and crushed red pepper. For mild, remove jalapeño seeds. For medium, keep seeds. For hot, add extra jalapeño or more crushed red pepper.
- How to Serve as a Meal: Add quinoa, black beans, tofu, or grilled chicken for a quick, light meal.
- Optional: Add avocado, cilantro, or lime zest for extra freshness.
- Diet: Vegan, vegetarian, gluten-free, dairy-free, plant-based.
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Pepper Bowl Kitchen Insight
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 these mango juice and mango milkshake recipes).
This cucumber mango salad balances sweetness and crunch with a hint of spice, perfect for warm days.
Jump to RecipeWhy 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.
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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.
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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
Additional Info
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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!