Fresh Mango Cucumber Salad with Lime and Chili

Ingredients

For the salad

• 2 ripe but firm mangoes, peeled and diced

• 2 medium cucumbers, sliced or chopped

• ½ small red onion, finely diced

• 1 fresh jalapeño, thinly sliced (optional)

• ¼ cup fresh cilantro, chopped

• 1 tablespoon fresh mint, chopped (optional)

For the lime dressing

• 3 tablespoons fresh lime juice

• 1 tablespoon olive oil (optional)

• 1 teaspoon honey or maple syrup (optional)

• ½ teaspoon chili flakes or chili powder, to taste

• ¼ teaspoon ground cumin (optional)

• ½ teaspoon salt, or to taste

• ¼ teaspoon black pepper

Instructions

Step 1: Prepare the mangoes

Peel the mangoes, remove the pits, and cut the flesh into bite-sized cubes. Use ripe mangoes that are sweet but firm enough to hold their shape when mixed.

Step 2: Prepare the cucumbers

Wash the cucumbers and slice them into thin rounds or half-moons. If the cucumbers have large seeds or watery centers, remove some of the seeds to help prevent excess liquid in the salad.

Step 3: Chop the vegetables and herbs

Finely dice the red onion, slice the jalapeño if using, and chop the fresh cilantro. For a milder onion flavor, soak the diced onion in cold water for 5 minutes, then drain thoroughly.

Step 4: Make the dressing

In a small bowl, whisk together the fresh lime juice, olive oil, honey, chili flakes, cumin, salt, and black pepper. Taste the dressing and adjust the lime, sweetness, and spice to your preference.

Step 5: Combine the salad

Place the diced mangoes, cucumbers, red onion, and jalapeño in a large mixing bowl. Add the chopped cilantro and mint.

Pour the lime dressing over the ingredients and gently toss with a large spoon until everything is evenly coated. Avoid mixing too vigorously, as the mango pieces can become mushy.

Step 6: Chill and allow the flavors to blend

Refrigerate the salad for 10–15 minutes before serving if desired. This gives the lime, chili, and herbs time to flavor the fruit and vegetables.

For the freshest texture, serve shortly after mixing.

Step 7: Garnish and serve

Transfer the salad to a serving bowl. Garnish with extra cilantro, a few lime wedges, and a light sprinkle of chili flakes.

Enjoy it cold as a refreshing side dish or a light snack.

Nutrition Information

Estimated per serving, assuming 4 servings and including the optional olive oil and honey.

Nutrition varies with mango size, dressing quantities, and the amount of salt used.

Nut Information and Allergens

• Peanuts: None in the standard recipe.

• Tree nuts: None in the standard recipe.

• Dairy: Dairy-free.

• Gluten: Naturally gluten-free when all packaged seasonings are gluten-free.

• Common allergens: No major allergens are expected in the listed ingredients.

• Optional substitutions: Use maple syrup instead of honey for a vegan version, or omit the sweetener entirely.

Check ingredient labels and avoid cross-contact if you have a food allergy.

Tips for the Best Mango Cucumber Salad

• Choose firm-ripe mangoes: They should smell sweet and yield slightly when pressed without being mushy.

• Keep it crunchy: Add the dressing shortly before serving if preparing ahead.

• Adjust the spice: Use mild chili powder for gentle heat or fresh jalapeño for a stronger kick.

• Balance the flavors: Add extra lime for tanginess or a little honey if your mangoes are not very sweet.

• Make it a meal: Add grilled chicken, shrimp, chickpeas, or black beans for extra protein.

• Storage: Refrigerate in an airtight container and enjoy within 1–2 days. The cucumbers will release water as the salad sits.

Serving suggestion: Pair this salad with grilled chicken, fish tacos, barbecue dishes, rice bowls, or crispy roasted potatoes for a bright, refreshing contrast.