This bright, crisp Mango Cucumber Salad blends sweet ripe mango, cool cucumber, and crunchy red pepper into a fresh, fragrant side dish. It tastes sweet, tangy, and slightly salty. The texture is juicy and crunchy. The lime and cilantro add a fresh, zesty aroma. It comes together fast and feels like summer in a bowl.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 100 kcal (approx.)
- Protein: 1.5 g
- Carbohydrates: 22 g
- Fat: 0.5 g
- Fiber: 2.5 g
- Sugar: 16 g
- Sodium: 80 mg
Why Make This Mango Cucumber Salad
Make this salad when you want a quick, healthy side that brightens any meal. It pairs well with grilled fish, chicken, tacos, or as a light lunch. The mango gives sweetness and juiciness. The cucumber and bell pepper add a cool, crunchy contrast. Lime juice lifts the flavors and cilantro adds an herbal note. It is colorful, low-effort, and full of fresh textures.
How to Make Mango Cucumber Salad
This recipe is no-cook and ready in minutes. Prep the fruit and vegetables, toss with lime and salt, then let the flavors rest a short time if you like. Use ripe mangoes for the best sweetness and firm cucumbers to keep crunch. Taste and adjust salt and lime. Serve right away for the freshest texture.
Ingredients:
- 2 ripe mangoes, diced
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- Salt to taste
Directions:
Step 1: Preparation
Peel and dice the mangoes into bite-size pieces. Dice the cucumber and red bell pepper. Thinly slice the red onion. Chop the cilantro. Place all prepared ingredients in a large mixing bowl.
Step 2: Mixing
Drizzle the juice of 2 limes over the mango, cucumber, pepper, onion, and cilantro. Sprinkle salt to taste. Use a large spoon to toss gently so pieces stay intact and the lime coats everything.
Step 3: Cooking
No cooking is required. If you prefer, cover and chill the salad in the refrigerator for 30 minutes to let flavors meld. Chilling also cools the salad and tightens the texture slightly.
Step 4: Finishing
Taste and adjust salt or lime as needed. Give one last gentle toss. Serve immediately for the best crunch and bright flavor, or serve chilled.
How to Serve Mango Cucumber Salad
- Serve as a side with grilled fish, shrimp, or chicken.
- Spoon over tacos or grilled corn for a fresh topping.
- Offer as part of a summer picnic or potluck.
- Serve on lettuce leaves or with tortilla chips for a light appetizer.
- For a light meal, add cooked quinoa or canned black beans.
How to Store Mango Cucumber Salad
- Refrigerator: Store in an airtight container for up to 24–48 hours. Best eaten within 24 hours to maintain crispness.
- Do not freeze: The fruits and vegetables will get mushy after freezing.
- Tip: Keep dressing (lime and salt) separate if you plan to store for longer; toss just before serving to preserve texture.
Expert Tips for Perfect Mango Cucumber Salad
- Choose ripe mangoes that give slightly to pressure and smell sweet at the stem end.
- Use English or Persian cucumber for fewer seeds and more crunch.
- Remove excess seeds and water from cucumber if you want a firmer salad. Pat diced cucumber dry with a paper towel.
- Slice onion very thin or soak in cold water for 10 minutes to mellow sharpness.
- Taste before you add salt. Ripe mango adds sweetness that balances salt and lime.
- If you want creaminess, add a spoonful of Greek yogurt or a drizzle of olive oil.
- For more heat, add finely chopped jalapeño or a pinch of red pepper flakes.
Delicious Variations
- Spicy Mango Cucumber: Add 1 small chopped jalapeño and a pinch of cayenne.
- Avocado Boost: Fold in 1 diced avocado just before serving for creaminess.
- Tropical Quinoa Salad: Add 1 cup cooked quinoa and 1/4 cup toasted coconut flakes for a filling meal.
- Herb Swap: Use fresh mint instead of cilantro for a cooler flavor.
- Citrus Twist: Use orange or grapefruit segments with a splash of honey for extra sweetness.
Frequently Asked Questions
Q: How do I pick a ripe mango?
A: Choose a mango that gives slightly when pressed and smells sweet at the stem. Avoid soft spots or mushy areas.
Q: Can I make this salad ahead of time?
A: Yes, you can prepare it up to a few hours ahead. For best crunch, mix ingredients with lime and salt just before serving or up to 24 hours ahead and keep chilled. If storing longer, keep dressing separate and toss before serving.
Q: Will the cucumber get soggy?
A: Cucumbers release water over time. To reduce sogginess, remove seeds from large cucumbers and pat the diced pieces dry. Serve within 24 hours for best texture.
Q: Can I add protein to make it a meal?
A: Yes. Add grilled chicken, shrimp, canned black beans, cooked quinoa, or chickpeas to make it more filling.
Q: What can I use instead of cilantro?
A: Swap cilantro for fresh mint, basil, or flat-leaf parsley for a different herb note.
Q: Is this salad suitable for meal prep?
A: It’s best for short-term meal prep. Prepare components separately and combine just before eating to keep textures fresh.
Q: How much salt should I add?
A: Start with 1/4 teaspoon salt, toss, and taste. Add more in small increments until it balances the sweetness and acidity.
Conclusion
This Mango Cucumber Salad is a fast, flavorful way to add color and freshness to a meal. It tastes sweet, tangy, and crisp, and it pairs well with many proteins and grains. For another simple version and extra ideas, try Minimalist Baker’s Easy Mango Cucumber Salad recipe. Enjoy making this bright salad and share it at your next meal.
Print
Mango Cucumber Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A bright and crisp salad combining sweet ripe mango, cool cucumber, and crunchy red pepper, balanced with lime and cilantro for a refreshing side dish.
Ingredients
- 2 ripe mangoes, diced
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- Salt to taste
Instructions
- Peel and dice the mangoes into bite-size pieces. Dice the cucumber and red bell pepper. Thinly slice the red onion. Chop the cilantro. Place all prepared ingredients in a large mixing bowl.
- Drizzle the juice of 2 limes over the mango, cucumber, pepper, onion, and cilantro. Sprinkle salt to taste. Use a large spoon to toss gently so pieces stay intact and the lime coats everything.
- No cooking is required. If you prefer, cover and chill the salad in the refrigerator for 30 minutes to let flavors meld.
- Taste and adjust salt or lime as needed. Give one last gentle toss. Serve immediately for the best crunch and bright flavor, or serve chilled.
Notes
Use ripe mangoes for sweetness and firm cucumbers for crunch. Consider serving with a protein for a complete meal or storing ingredients separately for meal prep.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 16g
- Sodium: 80mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2.5g
- Protein: 1.5g
- Cholesterol: 0mg
