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.
This cucumber mango salad is one of the best summer salads for its simplicity and freshness. Enjoy this spicy, refreshing salad with minimal ingredients and less prepping work(like this mango juice and mango milkshake).
It pairs well with any main course or works as a midday snack, keeping you smiling and refreshed.
Why You'll Love This Cucumber Mango Salad?
- It's vegan salad!
- Tastes delicious and looks very pleasing.
- Great for the backyard summer party or potluck.
- It's a fantastic, flavorful combination!
The Ingredients
- Cucumber: Test the cucumber as some may taste bitter. Then peel the cucumber and cut it into desired shapes.
- Mango: Choose ripe mangoes that are softer and look bright in color with no big dark marks or blemishes.
- Onion: I have used yellow onion.
- Jalapeño: Slice; remove the inner white membrane and seeds of the jalapeno for mild heat. Reserve these and add them later to the salad to match your heat tolerance.
- Lemon juice: We are going with a simple dressing with lemon juice and salt.
How To Make Cucumber Mango Salad?
- Add chopped mango, cucumber, onion, jalapeno slices, red pepper flakes, and salt in a mixing bowl.
- Combine until the veggies are evenly coated with the spices.
- And Enjoy!!!
How To Store The Leftovers
- Use the leftover salad as a taco filling or make a grain bowl.
- This cucumber mango salad is best served as soon as it's made(like this Fresco salad).
- However, if you have leftovers, you can refrigerate them for up to a day(also this Greek yogurt cucumber salad)
- I would not recommend freezing this salad, as the onion and cucumber have very sensitive textures and would not hold their texture when defrosted.
The Variations
- Vegan protein. Toss beans, lentils, tofu, black beans, and chickpeas to turn this mango cucumber salad into a meal.
- Other fruits. Add pineapple, papaya, or dragon fruit for tropical flavors
- Thai-style salad. Stir soy sauce, rice vinegar, roasted peanuts, and fresh ginger slices. Your guests are going to love this variation.
Frequently Asked Questions
You can add bell peppers, avocado, grilled chicken, or shrimp.
English and Persian cucumber are the best, however feel free to use other types of cucumbers as well.
This cucumber mango salad is mildly hot because we are adding deseeded jalapenos. Add the seeds and the white membrane inside the jalapeno to match your spice tolerance.
📖 Recipe
Cucumber Mango Salad
Ingredients
- 1 cup mango cubes
- 1 cup cucumber slices
- ½ cup onion
- 1 tablespoon jalapeno
- 1 tablespoon lemon juice
- ⅙ teaspoon salt
Instructions
- Peel the mango and remove the stone.
- Cut the mango into bite-size pieces.
- Slice the cucumber, onion, and jalapeno.
- In a mixing bowl, add mango, cucumber, onion, jalapeno, lemon juice, and salt.
- Give a gentle stir until salt and lemon juice coats the vegetables. And serve immediately.
Notes
- Some of the cucumbers may taste bitter. So, taste a small piece and then slice the rest.
- Use leftover cucumber mango salad as a taco filling or grain bowl.
- It is best to enjoy as fresh but refrigerate for up to one day. And avoid freezing.
Suja Manoj says
Yummy filling salad, beautiful clicks
pepperbowl says
Yay! Thanks Suja!
Jeannette says
I love how easy and refreshing this recipe is! It'll be perfect for every summer party! Thanks for sharing 😀
pepperbowl says
AMAZING! Thank you Jeannette!
Luci says
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.
pepperbowl says
Hi Luci! Love it! Thanks for sharing!