It’s no secret we love spicy, smoky entrées here at MB (exhibits a, b, and c). And what’s the perfect side to accompany them, you ask? Mango cucumber salad! It’s fresh, crunchy, sweet, bright, and quick & easy to make!
Just 7 ingredients and 10 minutes required for this versatile side. Let us show you how it’s done!
How to Make Mango Cucumber Salad
This is one of those recipes that came to be by looking at the ingredients we had around, giving a new combo a chance, and being very pleased with the result! It starts with two ingredients that were practically made for each other: crisp, crunchy cucumber and sweet, sweet mango!
Using an English cucumber is best because it’s sweeter, crisper, and the seeds are small with minimal water content. No soggy salads here, please. For the mango, a ripe, sweet (but still firm) mango will give your salad the best flavor and texture.
The remaining salad components include cherry tomatoes for brightness, shallot for crunch and savory flavor, and cilantro for fresh, herby notes. And for our friends with the gene that makes cilantro taste like soap — we’ve got you! Parsley works great, too!
Now for the dressing — errr, not dressing? It doesn’t get much easier than this: a generous sprinkling of lime juice and sea salt to enhance the natural flavors of the fruits and veggies. And if it needs a little extra sweetness, a drizzle of maple syrup will do the trick!
Lastly, stir it all together, and it’s go time!
We hope you love this mango cucumber salad! It’s:
Fresh
Bright
Crunchy
Naturally sweet
Easy to make
& SO versatile!
Recipe Pairings
This salad provides a sweet and cooling contrast to spicy, smoky dishes, especially Mexican-inspired and Caribbean-inspired recipes. It’s amazing with fish tacos, plantain enchiladas, smoky lentil tacos, jerk tofu bowls & more!
More Simple Side Salads
- Quick Cabbage Apple Slaw (Korean-Inspired)
- Gingery Smashed Cucumber Salad (Asian-Inspired)
- Snap Pea Salad with Zesty Lemon Vinaigrette
- Minty Watermelon Cucumber Salad
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Easy Mango Cucumber Salad
Ingredients
- 2 ½ cups chopped ripe mango, cut into small cubes (2-3 large mangoes yield ~2 ½ cups or 550 g)
- 2 cups cucumber, cut into small cubes (we prefer English cucumber // 1 large cucumber yields ~2 cups or 250 g)
- 1 cup cherry tomatoes, quartered
- 2 Tbsp finely minced shallot (1 small shallot yields ~2 Tbsp or 20 g // or sub red onion)
- 2 Tbsp finely chopped fresh cilantro or parsley
- 2 Tbsp lime juice (1 lime yields ~2 Tbsp or 30 ml)
- 1/2 tsp maple syrup (optional, depending on how ripe/sweet your mango is)
- 1/2 tsp sea salt
Instructions
- In a medium mixing or serving bowl, combine the chopped mango, chopped cucumber, quartered cherry tomatoes, minced shallot, and chopped cilantro or parsley. Toss to combine, then add the lime juice, maple syrup (optional), and salt and toss until evenly coated. Taste and adjust, adding more lime juice for brightness, maple syrup for sweetness, or salt for overall balance.
- Enjoy! This salad is delicious with smoky or spicy mains like our Jerk Tofu & Roasted Plantain Bowls, Smoky Lentil Tacos, Black Bean Plantain Enchilada Bake, or Spicy Baked Fish Tacos. Leftovers keep for 2-3 days in the refrigerator. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Mallory Gilbertson says
I made it just as written and it was terrific! It is so hot here right now and this is the perfect side to a cold sandwich for lunch or dinner. I used some frozen mango to bulk up what I had fresh, and it worked perfectly. Thanks for another great recipe.
We’re so glad you’re enjoying this salad, Mallory. Thank you for the lovely review! Stay cool! xo
ANDREA GOLD says
I found this super easy to put together. I made some modifications:
-I used scallions and onion powder (didn’t have shallots/red onions).
-I used my already-made cilantro-lime-avocado dressing instead of the separate cilantro and lime juice (time-saver for me).
-I added a touch of smoked paprika and red pepper flakes (you did say it was a “smoky” salad!).
-I tossed in some kidney beans I had leftover and served (vegan) cheese on gluten-free crackers (Simple Mills) on the side.
This is a yummy salad that’s easy to modify and is good for ya! Thank you again for another winner recipe.
We love your creativity with it, Andrea! Thank you for sharing! xo
Nadae Cherradi says
Would it work with basil instead?
That’s a neat idea! We think it would work!