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.
Servings: 2 Servings
Calories: 96kcal
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
