Mango Cucumber Salad

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This mango cucumber salad is quick and easy to make and is full of fresh, and delicious flavours. It tastes just like summer in a bowl.

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A Tropical Salad

The combination of flavours in this salad is bringing the tropics straight to your table. Not much can beat the summer heat like tucking into a cool, refreshing mango. But combine it with equally cooling cucumber, some crisp capsicum/bell pepper, and a tart plus sweet dressing and this will be your new favourite nourishing meal to enjoy on a hot day.

Ingredient Notes

Serve this mango and cucumber salad as is or as a side to proteins like prawns, pork, or chicken. Want to make one big salad instead? You can do that too! Chop your meat of choice and toss through with the other ingredients.

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Ingredients For The Salad

  • Mango – Ensure the mangoes chosen are ripe or the salad will lack sweetness. Unripe mangoes can be quite astringent.
  • Cucumber – Peeled Lebanese cucumbers are the perfect choice for this mango and cucumber salad. They bring a crisp, sweet, and very fresh flavour to the dish. Removing the seeds before chopping helps to keep the salad from becoming too watery.
  • Red capsicum / Bell pepper – The best kind to match the sweetness and taste of the other ingredients. Yellow and orange capsicum / peppers would be a good substitute in need. Avoid green though, as these are too bitter for this mix of ingredients.
  • Red onion – Adds colour, but also provides balance to the sweetness in the dish. Red onions are lovely and mild, and I don’t suggest substituting with other varieties. Most would overpower the more delicate flavours.
  • Coriander / Cilantro – Definitely an optional given how polarising it can be! This can be replaced with fresh chopped chives to retain some of that green.
  • Chilli flakes – This is not an essential ingredient, it simply adds a touch of spice to the sweetness of the fruit and veg. It can also easily be skipped if preferred.

Ingredients For The Dressing

  • Apple cider vinegar (ACV) – This is tart and dry, which helps to cut through the sweet flavours. A good substitute if needed would be white wine vinegar.
  • Lime juice – Tart, acidic, and sweet. A perfect match for this salad.
  • Honey – Ensures the dressing is balanced and not overly acidic. Maple syrup would also be delicious if preferred.
  • Olive oil – Adds nutrients but also some good fats to the salad to help make it filling.

Whilst this looks like a long list it really does all come together very quickly. For a little something extra that adds crunch, grab a bag of corn chips, and use them to scoop it up!

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How To Make This Mango Cucumber Salad

This recipe requires no cooking, just chopping. A small to medium dice for all of the main ingredients is best. This ensures you’ll get a bit of everything in every bite.

  1. Pour all the dressing ingredients into a small jar. Put the lid on and give it a vigorous shake. Set aside until needed.
  2. Peel the cucumber, cut in half lengthways then scoop out the seeds with a spoon and discard. Cut the cucumber into dice/cubes that are small to medium in size and add to a salad bowl.
  3. Peel the onion and de-seed the capsicum/bell pepper. Cut to the same sized dice as the cucumber then add to the bowl.
  4. Cut the cheeks off each mango. Slice through the flesh in a crisscross pattern to create small to medium sized cubes. Carefully scoop these out with a spoon so they don’t mush or break and place into the bowl with the other veg.
  5. Pour over the salad dressing and gently toss everything together.
  6. Sprinkle with chopped coriander/cilantro and chilli flakes then serve.

This salad can be served as is, with corn chips to scoop it up, or as a side to a lighter meat or seafood. Chicken, pork, and prawns are the best match.

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FAQ

Can I make this recipe in advance?

Given the two main ingredients contain quite a lot of water, this salad is best made just before serving. This will ensure it’s not sitting in a mound of juice and looks nice and fresh when served.

How long will this salad keep in the fridge?

This salad will keep for a couple of days in the fridge and still taste great. Again though, due to the water content of the mango and cucumber it’s at its best when eaten straight away.

Watch How To Make This Recipe

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Mango Cucumber Salad

This mango cucumber salad is quick and easy to make and is full of fresh, and delicious flavours. It tastes just like summer in a bowl.
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Course: Salad, Side Dish
Cuisine: Australian
Keyword: Easy, Quick, Summer
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 135kcal

Ingredients

Salad Ingredients

  • 2 ripe mangoes 600g / 1.3 pounds
  • 1 large Lebanese cucumber 200g / 0.5 pounds
  • 1 medium red capsicum / bell pepper
  • 1 small red onion
  • 1 Tbsp coriander / cilantro chopped
  • ½ tsp chilli flakes or more if preferred

Dressing Ingredients

  • 1 lime juiced
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • 2 tsp honey

Instructions

  • Pour all the dressing ingredients into a small jar. Put the lid on and give it a vigorous shake. Set aside until needed.
  • Peel the cucumber, cut in half lengthways then scoop out the seeds with a spoon and discard. Cut the cucumber into dice/cubes that are small to medium in size and add to a salad bowl.
  • Peel the onion and de-seed the capsicum/bell pepper. Cut to the same sized dice as the cucumber then add to the bowl.
  • Cut the cheeks off each mango. Slice through the flesh in a crisscross pattern to create small to medium sized cubes. Carefully scoop these out with a spoon so they don’t mush or break and place into the bowl with the other veg.
  • Pour over the salad dressing and gently toss everything together.
  • Sprinkle with chopped coriander/cilantro and chilli flakes then serve.

Notes

Serving suggestions
This salad can be served as is, with corn chips to scoop it up, or as a side to a lighter meat or seafood. Chicken, pork, and prawns are a great match.
Can this salad be made ahead?
The mango and cucumber contain quite a lot of water, so this salad is best made just before serving. This will ensure it’s not sitting in a mound of juice and looks nice and fresh when served.
How long will this salad keep in the fridge?
It will keep for one to two days, but again due to the water content of the mango and cucumber it’s at its best when eaten straight away.

Nutrition

Serving: 100g | Calories: 135kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 9mg | Potassium: 397mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2212IU | Vitamin C: 80mg | Calcium: 33mg | Iron: 1mg

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10 Comments

  1. Oh, that mango cucumber salad sounds absolutely delightful! I can already imagine the refreshing combination of sweet mangoes and crisp cucumbers. It’s like a burst of summer in every bite.

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