Fresh Mango Cucumber Salad Recipe
Make a cucumber mango salad as a tasty side dish to accompany a weeknight dinner or for a summer barbeque. This colorful salad is full of crunchy cucumbers, juicy mangos and a sweet and tangy dressing. This healthy recipe is made with all fresh ingredients for the perfect summer salad.
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Why This Mango Cucumber Salad Is The Best!
I love fresh mango in everything from a mango smoothie to healthy summer salads. This mango salad is an easy recipe to make and bursting with fresh flavors.
mango- sweet mangoes are a sweet juicy tropical fruit. It pairs perfectly with the cucumber and the sweet and spicy dressing in this salad recipe. The key to this recipe is to make sure you buy ripe mangos. They should not be hard but give just slightly when squeezed like a peach.
cucumber- I prefer English cucumbers over a regular cucumber for this recipe. English cucumbers are a type of cucumber. They are sold in a plastic covering because the skin is so fragile. They are sweeter in flavor and do not need to be peeled or deseeded.
sweet chili sauce- is a condiment sold in your local grocery store that is made of chili peppers, sugar and vinegar. It is slightly sweet and has a hint of spice.
Slice the cucumber and green onions. Cut and chop the fruit from the mango. If you have never cut a mango the best way to cut a mango is to slice the sides away from the seed in the center then make cuts in the flesh of the fruit so that the mango is cut into cubes.
In a large bowl mix the dressing ingredients together.
Add the chopped cucumber, mango, green onions, and red pepper into the bowl and stir to coat with the dressing. Add fresh cilantro leaves to the salad.
Serve the salad immediately or chill before serving.
How To Serve
This is the perfect side salad to accompany grilled chicken, fish or seafood. It is perfect with this Air Fryer Teriyaki Salmon recipe. Serve immediately after making the salad or chill for a few hours before serving.
This salad is best when served the day that it is made. If you want to make the salad ahead chop the fruit and vegetables and make the salad dressing. Store the dressing separately and pour the dressing on before serving. If you do have leftovers they will still taste good but the cucumbers may not be as crunchy.
Store the leftovers in an airtight container for 1-2 days.
Substitutions and Additions
green onion- I like green onion because it has a mild flavor, but you can substitute red onion.
red chili peppers- these can be omitted if you do not want the extra spice. You could also substitute sweet bell peppers. Or you can add a pinch of red pepper flakes to the dressing to give it an extra kick.
apple cider vinegar- you can use white vinegar or rice vinegar. Also fresh lime juice is a great substitute in this mango cucumber salad recipe.
olive oil- any neutral oil can be substituted for the olive oil in this recipe. If you prefer avocado oil or grapeseed oil those will work well. Sesame oil has a very strong flavor so I would only use a teaspoon of that and still add another neutral tasting oil.
cilantro- fresh herbs are perfect in this mango salad recipe. You could also substitute fresh mint for the cilantro.
Looking For Other Delicious Salad Recipes? Try These!
Grilled Peach and Burrata Salad with Balsamic
Arugula Apple and Walnut Salad
Mediterranean Green Beans with Lemon Dressing
Easy Cucumber and Carrot Salad with Sweet and Spicy Dressing
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Here to get new recipes sent straight to your inbox!
Fresh Mango Cucumber Salad Recipe
- 1 English cucumber, chopped
- 2 large mangos, chopped
- 1 green onion, chopped
- 1 small chili pepper, sliced (optional)
- 1 tablespoon sweet chili sauce
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 handful cilantro leaves, stem removed
- Wash and chop mango, cucumber, pepper, and green onions.
- Add the sweet chili sauce, apple cider vinegar and olive oil to a large bowl and mix.
- Add the chopped fruit and vegetables to the bowl and toss with the dressing.
- Garnish with cilantro leaves. Serve immediately or chill before serving.
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