This Mango Cucumber Salad is a refreshing, vibrant, and nutrient-packed side that perfectly balances sweetness, crunch, and tang.
Juicy mango provides natural sweetness and vitamin C, while crisp cucumber and cherry tomatoes add fiber, hydration, and essential micronutrients.
Fresh herbs like cilantro or parsley enhance flavor while offering antioxidants and phytonutrients.
Lightly dressed with lime juice and a touch of optional maple syrup, this salad remains low in saturated fat, oil-free, and vegan, making it a guilt-free, wholesome choice.
With only seven ingredients and a 10-minute prep, it’s ideal for quick weeknight meals, meal prep, or pairing with smoky, spicy dishes such as tacos, enchiladas, or grilled proteins.
Its vibrant colors, fresh textures, and simple preparation make it an effortless, healthy, and visually appealing addition to any table.
Must-Have Tools for Perfect Results
Medium Mixing Bowl
Combines all ingredients effortlessly while allowing even coating of dressing. Also perfect for salads, marinating, or tossing grains.
Chef’s Knife
Ensures precise, uniform dicing of mango, cucumber, and shallots. A versatile tool for chopping, mincing, and slicing in any kitchen.
Cutting Board
Provides a safe and stable surface for chopping fruit and vegetables, keeping your counters clean and organized.
Citrus Juicer or Reamer
Efficiently extracts lime juice for the dressing, ensuring maximum flavor without seeds. Useful for any citrus-based recipe or beverage.
Spoon or Silicone Spatula
Gently tosses ingredients without bruising delicate mango or herbs. Great for mixing, folding, and serving a variety of dishes.
10-Minute Mango Cucumber Salad
Equipment
- Medium mixing bowl
- Chef’s Knife
- Cutting Board
- Citrus Juicer or Reamer
- Spoon or silicone spatula
Ingredients
- 2 ½ cups 550 g ripe mango, diced
- 2 cups 250 g cucumber, diced
- 1 cup cherry tomatoes quartered
- 2 Tbsp shallot finely minced (or red onion)
- 2 Tbsp fresh cilantro or parsley chopped
- 2 Tbsp lime juice from 1 lime
- ½ tsp maple syrup optional, depending on mango sweetness
- ½ tsp sea salt
Instructions
- Prepare the Ingredients: Start by washing the mangoes, cucumber, and cherry tomatoes thoroughly under cold running water. Peel the mangoes and cut them into small, even cubes, and dice the cucumber into similar-sized pieces. Quarter the cherry tomatoes for consistent texture in every bite.
- Chop Aromatics and Herbs: Finely mince the shallot or red onion to release its sharp, savory flavor. Chop the fresh cilantro or parsley roughly, making sure the herbs are vibrant and aromatic, which will enhance the overall freshness of the salad.
- Combine the Vegetables and Fruit: In a medium mixing bowl, gently combine the diced mango, cucumber, quartered cherry tomatoes, minced shallot, and chopped herbs. Toss carefully to ensure the ingredients are evenly distributed without crushing the delicate mango pieces.
- Prepare the Dressing: Add the freshly squeezed lime juice, sea salt, and optional maple syrup to the bowl. Whisk or toss thoroughly until the dressing evenly coats the salad ingredients, allowing the sweet, tangy, and savory flavors to meld together.
- Taste and Adjust: Sample the salad and adjust seasoning as needed. Add extra lime juice for brightness, more maple syrup for sweetness, or a pinch of salt to balance the flavors according to your preference.
- Chill if Desired: For a refreshing, slightly colder salad, cover the bowl with plastic wrap and refrigerate for 10–15 minutes. This step enhances the mingling of flavors while keeping the salad crisp and vibrant.
- Serve and Enjoy: Transfer the salad to a serving bowl or individual plates. Serve immediately as a light, refreshing side dish, or pair it with smoky, spicy mains like tacos, enchiladas, or roasted proteins for a colorful, healthy accompaniment.
Notes
- Choose ripe but firm mangoes to maintain texture and prevent mushiness.
- English cucumbers are preferred for a crisp, seedless bite, but regular cucumbers can work if deseeded.
- Adjust lime juice and maple syrup according to your taste and the sweetness of the mangoes.
- Chop herbs and shallots finely for even distribution without overpowering the salad.
- Gently toss ingredients to avoid bruising the mango or crushing the tomatoes.
- Serve immediately for maximum freshness, though chilling 10–15 minutes enhances flavor melding.
- Salad is best eaten within 2–3 days and is not freezer-friendly.
Chef’s Secrets For Fresh Flavor
The key to a vibrant Mango Cucumber Salad is balancing textures and flavors.
Use ripe mangoes for natural sweetness, crisp cucumbers for crunch, and fresh herbs for brightness.
Finely chopping the shallots ensures their pungency is subtle but noticeable, complementing the sweet and tangy dressing.
Toss the salad gently to coat without crushing the delicate fruit, preserving its color and structure.
For an extra flavor boost, zest a little lime over the top before serving.
Small adjustments in sweetness, acidity, and salt allow you to tailor the salad perfectly to your palate.
Serving Suggestions For Any Occasion
This mango cucumber salad is highly versatile.
Serve it as a light side with grilled or roasted meats, seafood, or plant-based mains like tofu or lentils.
It pairs particularly well with spicy or smoky dishes such as tacos, enchiladas, or jerk-seasoned bowls, balancing heat with sweetness and acidity.
For casual lunches, enjoy it on its own or as a topping for grain bowls.
Garnishing with extra cilantro or a few lime wedges makes it visually appealing and enhances its refreshing flavor profile.
Storage Tips To Keep Fresh
Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
Keep the salad chilled to maintain crispness and prevent the mango and cucumber from becoming soggy.
Avoid freezing, as the texture of fresh mango and cucumber degrades.
If preparing in advance, store the dressing separately and toss the salad just before serving to maintain freshness and vibrant colors.
Frequently Asked Questions Answered
1. Can I use frozen mango?
Yes, thaw completely and drain excess liquid before adding to avoid a watery salad.
2. Can I substitute herbs?
Cilantro or parsley works well, but mint or basil can be used for a different flavor twist.
3. Is this salad vegan?
Yes, it’s fully plant-based, oil-free, and naturally gluten-free.
4. Can I add other vegetables?
Yes, diced bell peppers, avocado, or red onion can be added for more color and texture.
5. Can I make this ahead of time?
It’s best prepared shortly before serving. If needed, store ingredients separately and toss together just before eating.
This recipe has been adapted and simplified from the original version by minimalistbaker. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
