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    Home Β» Recipes Β» Vegan Salads

    Mango Cucumber Salad

    Published: Jun 8, 2023 Β· Modified: May 13, 2025 Β· by Puja Verma

    4812 shares
    Jump to Recipe Print Recipe

    This mango cucumber salad is sweet, crunchy, and refreshing! Featuring juicy mangoes, mini cucumbers, red onions, bell peppers, and a zesty lime dressing, this salad is the epitome of a vibrant, healthy meal. Serve it as a light lunch, a side dish, or even an afternoon snack.

    Mango cucumber salad in a serving bowl.

    Why you’ll love this recipe

    • Packed with nutrients: Mango cucumber salad brings a whole new meaning to eating the rainbow! It’s full of vitamin C, vitamin A, fiber, and beneficial antioxidants.
    • Quick & easy: This salad can be whipped up in under 15 minutes! It’s perfect to make for busy weekdays and on-the-go lunches.
    • Versatile: You can enjoy this salad on its own or bulk it up by adding your favorite protein like grilled tofu, chickpeas, or tempeh.

    Juicy mango cucumber salad

    This mango cucumber salad has become my new summer go-to! It’s full of sweet, sour, savory, and zesty flavors that leave you feeling incredibly refreshed and energized, especially as the weather warms up.

    Juicy and buttery smooth mangoes contrast beautifully with the refreshing crunch of cucumbers, while red onion and red bell pepper add complexity and depth. Everything is tied together with a tangy and slightly sweet vinaigrette featuring lime juice, maple syrup, and white wine vinegar.

    I love serving it chilled on a hot summer day for a light yet flavorful meal, but it also pairs well as a side dish with mains like protein power tofu bowls, Thai red curry, or tom kha soup.

    Choosing the best mangoes for salad

    When making a mango cucumber salad, the type and ripeness of the mango can make a huge difference. Here are some pointers to help you choose the best mangoes for your salad:

    • Ripeness: Choose mangoes that are ripe but still firm. Don't rely solely on color to determine ripeness, as it can vary between varieties. Instead, gently squeeze the mango. If it yields slightly to pressure, it’s good to go.
    • Type: Ataulfo or Honey mangoes are always a great choice for salads. They have one of the creamiest textures and sweetest flavors. However, Tommy Atkins mangoes also work well.
    • Season: Mangoes are best during their peak season, which usually runs from March to July in the U.S. This is when they are most flavorful.
    • Blemishes: Steer clear from mangoes with dark spots or blemishes on the skin, as these can indicate that the fruit is overripe or bruised.

    Ingredients & Substitutions

    Mango cucumber salad ingredients laid out with labels.
    Image is missing red bell pepper; which is also an ingredient used for this recipe.
    • Mango: Brings a juicy, tropical sweetness to the salad. If mangoes are not available, experiment with peaches, pineapples, nectarines, or apricots.
    • Cucumber: I find Persian (mini) cucumbers offer the best crunch. If mini cucumbers are not available, English cucumbers are also a good option.
    • Red onion: Adds a sharp, savory flavor that contrasts well with the sweetness of the mangoes. For a milder onion taste, use shallots instead of red onion.
    • Red bell pepper: Adds a pop of color and a sweet crunch. Feel free to use yellow or orange bell peppers, or try a mix of all three!
    • Cilantro: Imparts fresh, herbaceous, and lemony notes. If you're not a cilantro fan, try using fresh mint or basil. Alternatively, just leave the herbs out.
    • Lime juice: Provides a touch of acidity to balance the sweetness. Make sure it’s freshly squeezed for the best taste. You can also use lemon juice in a pinch.
    • Olive oil: Used for the base of the dressing, adding a rich flavor and mouthfeel. If you don’t have olive oil on hand, use avocado or grapeseed oil.
    • White wine vinegar: Enhances the tanginess of the dressing while imparting slightly sweet undertones. Red wine vinegar is the next best option followed by apple cider vinegar.
    • Maple syrup: My preferred liquid sweetener for this salad is maple syrup, but agave, coconut nectar, or brown rice syrup will all work as well.
    • Salt & black pepper: Salt brings out the vibrant flavors of this mango cucumber salad and cracked black pepper adds a slight kick.

    How to make a mango cucumber salad

    Sliced mangos, cucumbers, vegetables and fresh herbs in a measuring cup.
    • Step 1: Start by slicing or dicing the mango, cucumber, red onion, bell pepper, scallion into bite size pieces. Also, chop the cilantro leaves to your preferred texture. Add everything to a bowl and set it aside while you make the dressing.
    Vinaigrette in a small bowl.
    • Step 2: In a small mason jar or bowl, whisk together the freshly squeezed lime juice, olive oil, white wine vinegar, maple syrup, salt, and black pepper.
    • Step 4: Pour the dressing over the salad ingredients and toss well to combine. Ensure all the ingredients are coated in the dressing before serving.

    Storage

    For any extra mango cucumber salad, follow these quick and easy storage tips:

    • Fridge: Store the salad in an airtight container for up to 2 days in the fridge. Just note that it tends to get soggier the longer it sits.
    • Freezer: I don’t recommend freezing mango cucumber salad as it really changes the texture of the ingredients. Try to keep it in the fridge and consume it within a few days.

    Variations

    • Creamy: Add some diced avocado to the salad for added creaminess. 
    • Protein: Toss in some grilled tofu or tempeh to increase the protein content and make it more of a standalone meal.
    • Spicy: Add a dash of hot sauce or diced jalapeΓ±o to balance the sweet mangoes. 
    • Infused oil: Try using flavored olive oil, like lemon or basil, to impart a unique flavor to the salad.
    • Nuts: Add some chopped nuts like cashews or almonds for a crunch factor.

    Top tips

    • Choose the right mango: Remember, your mango should be ripe but still firm enough to hold up in the salad.
    • Seed the cucumber: If your cucumber has particularly large seeds, it’s best to remove them before making the salad.
    • Uniform sizes: Make sure the ingredients are cut into equal bite size pieces for a better eating experience.
    • Chill the salad first: Let the salad chill in the fridge for 30-60 minutes before serving, since it tastes best when cold.
    Mango cucumber salad in a bowl with a utensil in it.

    More salad recipes

    If you enjoyed this mango cucumber salad, check out these other vibrant and flavor-packed salads: 

    • Spicy Cucumber Salad: 5-ingredient salad that only takes 10 minutes to make. 
    • Kani Salad: A plant-based version of the popular Japanese dish.
    • Watermelon salad: Juicy watermelon cubes mixed with cucumbers and vegan feta. 
    • Lemon orzo salad: Mediterranean flavors infused into a simple side salad.
    Mango cucumber salad in a serving bowl with a wooden spatula in it.

    Mango Cucumber Salad

    5 from 2 votes
    Prep Time: 10 minutes mins
    Total Time: 10 minutes mins
    Serving Size: 4 people
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    Refreshing mango cucumber salad is the best for the summer days. It's sweet, sour, zesty, and incredibly easy to whip up in just less than 15 minutes. Featuring juicy mangoes, cucumbers, red onions, bell peppers with a sweet and tangy vinaigrette. Super vibrant and healthy!

    INGREDIENTS
      

    Salad

    • 2 whole mango cub cut
    • 2 whole cucumber (mini) thinly sliced
    • Β½ cup red onion thinly sliced
    • Β½ cup red pepper pepper diced
    • 1 cup cilantro (loosely packed) chopped
    • 2 tablespoon scallion thinly sliced (optional)

    Dressing

    • 2 tablespoon lime juice freshly squeezed
    • 1 tablespoon olive oil extra virgin
    • 2 tablespoon white wine vinegar
    • 2 teaspoon maple syrup
    • 1 teaspoon salt
    • ΒΌ teaspoon crushed black pepper

    METHOD
     

    • Slice or dice the mango, cucumber, red onion, bell pepper, and green onions into bite size pieces. Also, chop the cilantro leaves to your preferred texture. Add everything to a bowl and set it aside while you make the dressing.
    • In a small bowl or jar, whisk together all the ingredients for the dressing.
      Note: You can also shake them all together in a sealed mason jar.
    • Pour the dressing over the mango cucumber salad and toss together.
    • Drizzle with more crushed black pepper before serving.
      Optional: Garnish with chopped scallions.

    NOTES

    • Choose the right mango: Remember, your mango should be ripe but still firm enough to hold up in the salad.
    • Seed the cucumber: If your cucumber has particularly large seeds, it’s best to remove them before making the salad.
    • Uniform sizes: Make sure the ingredients are cut into equal bite size pieces for a better eating experience.
    • Chill the salad first: Let the salad chill in the fridge for 30-60 minutes before serving, since it tastes best when cold.

    NUTRITION

    Calories: 121kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 825mg | Potassium: 322mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4392IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 3mg
    Course: Salad
    Cuisine: All
    Keyword: mango and cucumber salad, mango cucumber salad
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Marg Pietens says

      July 10, 2024 at 2:23 pm

      5 stars
      This is a keeper!!! Made per the recipe , did not change a thing!! Definitely a keeper!!

      Thank you

      Reply
      • Puja Verma says

        July 11, 2024 at 7:03 pm

        Aww I'm so happy you love this recipe, Marg πŸ₯°. Wishing you can abundance of health and wellness! Thank you for your kind feedback.πŸ’š

        Reply
    5 from 2 votes (1 rating without comment)

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