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Mango Cucumber Salad

Mango Cucumber Salad
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Mango Cucumber Salad is a fresh, vibrant, and light dish combining sweet mangoes, crisp cucumbers, and tangy lime juice. Perfect for summer, this easy-to-make salad offers a refreshing balance of juicy, crunchy, and aromatic flavors that cool you down and invigorate your palate. Naturally vegan, gluten-free, and low-calorie, it suits a variety of dietary needs and can be customized with optional ingredients for added richness or spice.

Ingredients

Scale

Main Ingredients

  • 1 ripe but firm fresh mango, peeled and diced
  • 1 large crunchy cucumber (English or Persian), thinly sliced
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons fresh cilantro or mint, chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon quality olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: pinch of chili flakes

Variations (Optional Additions)

  • 1/2 avocado, peeled and diced
  • 1/4 cup crumbled feta cheese
  • 1 small jalapeño, diced or a dash of cayenne pepper
  • Fresh basil or parsley as herb substitute
  • 2 tablespoons toasted almonds, pumpkin seeds, or pistachios

Instructions

  1. Prepare the produce: Peel and dice the mango into bite-sized cubes. Wash the cucumbers thoroughly and slice them thinly to maintain a light and crunchy texture. Thinly slice the red onion to ensure it does not overpower the salad.
  2. Combine the ingredients: In a large bowl, gently toss together the mango, cucumber, and red onion to create the flavorful base of the salad.
  3. Add herbs and seasoning: Finely chop fresh cilantro or mint and sprinkle over the salad. Squeeze in fresh lime juice, drizzle with olive oil, then season with salt and pepper. Toss gently to combine the ingredients without bruising the mango cubes.
  4. Chill and let flavors meld: Place the salad in the refrigerator for at least 15 to 20 minutes before serving to allow the flavors to blend and keep the ingredients crisp and refreshing.

Notes

  • Choose ripe mangoes that yield slightly to the touch but aren’t overly soft to maintain texture.
  • Slice cucumbers thinly to absorb dressing better and keep the salad light and crisp.
  • Adjust lime juice according to taste to balance acidity and sweetness.
  • Prepare produce and mix salad parts in advance; toss and season just before serving.
  • Always serve the salad chilled for the best refreshing experience.
  • Store leftovers in an airtight container in the refrigerator and consume within 1-2 days.
  • Freezing is not recommended as it alters texture, making the salad mushy.
  • The salad is best enjoyed cold or at room temperature; avoid reheating.
  • Omit or substitute red onion with milder options like green onions or chives if preferred.

Nutrition

Keywords: mango cucumber salad, summer salad, fresh salad, vegan salad, gluten free, light salad, refreshing salad

Find it online: https://marygourmet.com/mango-cucumber-salad/