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I pull together this crisp mango cucumber combo anytime I need something cold and lively. The juicy mango mixes with the crunchy cucumber, a splash of lime, and a hint of chili for a poppy side that brightens up the table. It looks as exciting as it tastes—everyone always asks for seconds.
I brought this to a summer potluck just once and it vanished right away. Now I always make a double batch—my friends and family won’t let me show up without it.
Vibrant Ingredients
- Chili powder (if you like): a pinch heats things up just a little
- Extra virgin olive oil: go for one that smells kind of fruity and grassy for a richer bite
- Black pepper: grind it fresh for a mild kick
- Salt: fine sea salt wakes up all the flavors
- Honey (optional): runny honey stirs in best—use if you want some sweetness
- Fresh lime juice: squeeze fresh limes for that sharp splash
- Fresh cilantro chopped: bright, herby greens make everything zing
- Red onion, finely diced: look for onions that feel firm—less bite, more sweetness
- Red bell pepper, chopped small: find shiny, crisp ones for the best crunch and color
- Cucumber, peeled and diced: seedless works great so salad isn’t watery
- Mango, ripe but not mushy: pick one that just gives a little when you press it
Getting the best flavor means grabbing mangos that are juicy but hold their shape, and the crunchiest cucumbers you can spot in the produce section.
Easy-to-Follow Steps
- Chill Out and Serve:
- Scoop the cold salad into a good-looking bowl. Set it out right away as a cooling side or a fresh starter
- Let It Rest:
- Pop the bowl in the fridge for at least ten minutes, covered. This helps everything soak up the flavors together
- Tweak and Taste:
- Try a forkful—add more lime, honey, salt, or pepper until you’re totally happy
- Toss It All:
- Gently fold the dressing into the big salad bowl. Try not to smash the fruit while mixing—just coat everything evenly
- Mix Up the Dressing:
- In a small dish, whisk up olive oil, lime juice, honey, salt, pepper, and chili powder (if using) until it looks smooth and shiny
- Build the Bowl:
- Dump the mango, cucumber, red bell pepper, onion, and chopped cilantro into a large bowl. Give it all a soft mix so nothing falls apart
- Prep the Veggies and Fruit:
- Slice and chop the mango, cucumber, and pepper into even squares. Mince cilantro and onion—go easy so you don’t mash the greens
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Pairing cilantro with sweet mango takes me right back to lazy days at a tropical beach, buying fruit with my family at local stands and sampling everything right there in the sun
Keeping It Fresh
Seal up the leftovers in a tight-lid container and keep it in the fridge—good for up to forty-eight hours. Just toss it gently before eating to mix up any juices at the bottom. Skip the freezer since the veggies will go soggy
Swap Ideas
If you don’t have a mango, swap in chopped pineapple or peach for a different sunny taste. Not a cilantro fan? Try fresh basil or mint for a switch. Jicama cubes or sliced radish give an extra snap
Ways to Share
Great next to roasted chicken, tucked into taco night, or on top of crunchy greens for a noon pick-me-up. Brings something fun to any potluck table (and stays tasty). You can even scoop it on grilled shrimp or tempeh as a salsa topper
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How This Dish Came About
These kinds of mango cucumber salads are classics all over Southeast Asia and South America. Sweet fruit, cool crunchy cucumber, zippy lime, and a hint of chili are what make them a regular street snack in places like Mexico and Thailand
Common Questions
- → Could I put this salad together and store it ahead of time?
Totally. You can stash it in the fridge for up to 2 days. Just save any finishing touches for right before you eat.
- → What works in place of honey?
Maple syrup or agave both work great. You'll still get a nice bit of sweetness in every bite.
- → How do I make this salad pack more heat?
Just toss in a bit more chili powder or even a little fresh chopped chili. Make it as spicy as you want!
- → Do I really have to peel the mango and cucumber?
If you want everything smooth, go ahead and peel both. But you can keep the cucumber skin for some extra crunch.
- → Any other topping ideas that go well here?
For extra crunch, try roasted nuts or toasted sesame seeds. Avocado's great for making it a little creamier.