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.

Course: Salad, Side Dish

Cuisine: Australian

Keyword: Easy, Quick, Summer

Prep Time: 10

Total Time: 10

Servings: people

Calories: 140kcal

Author: Gabby Campbell

Equipment

1 Large Bowl

Ingredients

Salad Ingredients

2 ripe mangoes (1.3 pounds/600g)
1 large Lebanese/Persian cucumber (0.5 pounds/200g)
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
Several grinds of black pepper

Instructions

Pour all the dressing ingredients into a small jar. Put the lid on and give it a vigorous shake. Set aside until needed.
Wash the cucumber well then cut in half lengthways, scoop out the seeds with a spoon and discard them. Cut the cucumber into dice/cubes that are small to medium in size and add to a serving bowl. You can peel the skin before chopping if preferred.
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.

Video

Notes

This salad can be served as is, with tortilla chips to scoop it up, or as a side to a lighter meat or seafood. Chicken, pork, and prawns/shrimp are a great match.

Not a cilantro fan? Replace it with flat leaf parsley or mint.

Nutrition