Mango Cucumber Salad

This is a square image that is close up on the bowl of mango and cucumber salad. A white hand with blue nail polish is holding a corn chip and dipping it into the 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.

Course: Salad, Side Dish

Cuisine: Australian

Keyword: Easy, Quick, Summer

Prep Time: 15

Total Time: 15

Servings: people

Calories: 135kcal

Author: Gabby Campbell

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