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Mango Cucumber Salad: A Fresh Twist on Summer Eats
Emily

Mango Cucumber Salad: A Fresh Twist on Summer Eats

A vibrant, no-cook salad combining sweet mangoes, crisp cucumber, and zesty lime dressing. Quick to prepare, customizable, and perfect for summer meals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 ripe mangoes
  • 1 large cucumber
  • 1/2 cup diced red onion
  • 1 diced jalapeno (optional)
  • 2 tablespoons olive oil
  • 1/4 cup fresh lime juice
  • 2 tablespoons cilantro, chopped
  • 3-4 tablespoons honey
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder

Method
 

  1. Wash and dry mangoes. Cut into cubes, removing any pits
  2. Slice cucumber into thin rounds or half-moons
  3. Dice red onion and jalapeno (remove seeds for milder flavor)
  4. In a large bowl, combine mangoes, cucumber, red onion, and jalapeno
  5. In a small jar, mix olive oil, lime juice, cilantro, honey, salt, and garlic powder. Shake vigorously
  6. Pour dressing over salad and toss gently to coat
  7. Serve chilled or at room temperature

Notes

Use green mangoes for less sweetness if preferred
Substitute shallots for milder onion flavor
Replace cilantro with parsley if desired
For extra flavor, add 1/2 teaspoon smoked paprika
Store leftovers in an airtight container for up to 2 days (dressing will make salad soggy if kept longer)