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.

Course Side Dish

Cuisine American, Indian

Prep Time 10

Total Time 10

Servings Servings

Calories 77kcal

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, crushed red pepper, and salt.
Give a gentle stir until salt and lemon juice coats the vegetables. And serve immediately.

Some of the cucumbers may taste bitter. So, taste a small piece and then slice the rest.
For the best results, use firm, fiber-rich mangoes like Tofu or Hayden.
You can adjust the spice level by removing jalapeño seeds for mild heat or adding them for extra spice. Crushed red pepper is optional for more kick.
Serve it as a light snack, a side for grilled chicken or fish, or a taco filling. To make it a full meal, add quinoa, black beans, or tofu.
Cucumber and onion are best enjoyed fresh, but leftovers can be refrigerated for up to a day. Due to their delicate textures, they are not recommended for freezing.