Name: Refreshing Mango Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Fusion
Ingredients: 2 ripe but firm mangoes, diced; 1 large cucumber (or 2 Persian cucumbers), sliced or diced; 1/4 red onion, thinly sliced (optional); 2 tablespoons fresh cilantro or mint, chopped; Juice of 1 lime; 1 tablespoon olive oil (optional); Salt and pepper, to taste; 1/4 teaspoon red chili flakes or 1 small jalapeño, finely chopped (optional)

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This Refreshing Mango Cucumber Salad is a vibrant, juicy mix of sweet and crisp flavors that’s perfect for warm days. With ripe mango, crunchy cucumber, and a zesty dressing, it’s the kind of salad I love when I want something light, hydrating, and full of bright, fresh flavor. It works beautifully as a side dish or even as a quick snack on its own.

Why You’ll Love This Recipe

I love how this salad comes together in minutes with just a handful of ingredients. The sweetness of mango pairs so well with the cool crunch of cucumber, and the tangy lime dressing ties it all together. It’s refreshing, colorful, and totally customizable—great for barbecues, lunches, or anytime I want something healthy and flavorful. Refreshing Mango Cucumber Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh mango (ripe but firm, diced)
Cucumber (thinly sliced or diced)
Red onion (thinly sliced, optional for a bit of sharpness)
Fresh cilantro or mint (chopped)
Lime juice (freshly squeezed)
Olive oil (optional for a smoother dressing)
Salt and pepper
Red chili flakes or jalapeño (optional, for a little heat)

Directions

I start by dicing the mango and cucumber into bite-sized pieces and placing them in a mixing bowl.
If using, I add thinly sliced red onion and chopped cilantro or mint.
I drizzle with fresh lime juice and a bit of olive oil, then season with salt, pepper, and red chili flakes or chopped jalapeño if I want a kick.
I toss everything gently to combine, being careful not to mash the mango.
I serve immediately or chill for 10–15 minutes to let the flavors come together.

Servings and timing

This recipe serves about 3–4 people as a side. It takes 10 minutes or less to prep, making it a super quick and easy dish to whip up any time.

Variations

I sometimes add avocado for creaminess or cherry tomatoes for more color. A handful of arugula or spinach turns it into a light salad meal. For an Asian twist, I splash in a bit of rice vinegar and soy sauce. If I want more protein, I toss in grilled shrimp or shredded chicken.

storage/reheating

This salad is best fresh, but I can store leftovers in an airtight container in the fridge for up to 1 day. The cucumber can release water over time, so I give it a quick toss before serving again. I don’t recommend reheating—it’s meant to be cold and crisp. Refreshing Mango Cucumber Salad

FAQs

What kind of mango works best?

I use ripe but firm mangoes so they hold their shape in the salad and don’t turn mushy when mixed.

Should I peel the cucumber?

That’s totally up to me. I usually leave the peel on if I’m using English or Persian cucumbers since the skin is thin and tender.

Can I make this ahead of time?

Yes, I prep the ingredients and keep them separate, then toss them together with the dressing right before serving.

Is it spicy?

Only if I add chili flakes or jalapeño. I adjust the heat to my taste or skip it entirely for a milder version.

What dishes go well with this salad?

It’s great with grilled meats, tacos, seafood, or as a fresh starter. I love serving it with anything spicy—it helps balance the heat.

Conclusion

This Refreshing Mango Cucumber Salad is one of my go-to recipes when I want something healthy, quick, and bursting with flavor. It’s cool, sweet, tangy, and just the right amount of crunchy. Whether I’m serving it at a picnic, pairing it with dinner, or enjoying it solo, this salad always feels like a little taste of sunshine.