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10-Minute Mango Cucumber Salad

A crisp, colorful salad of diced mango, cucumber, and cherry tomatoes tossed with fresh herbs, lime juice, and a hint of maple syrup—refreshing, healthy, and ready in just 10 minutes.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Caribbean-Inspired, Gluten-Free, Mexican-Inspired, Vegan Oil-Free
Servings 4 (~1 ⅓ cup servings)

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.