This Cucumber Mango Salad combines an interesting blend of ingredients: fresh mango, crunchy cucumbers and a little red onion. But let me tell you this: it is insanely good! I totally took a trip to fresh salad heaven with this one!

This is what happens when your husband goes shopping and buys mangoes and cucumbers. Or when you have tons of garden cucumbers to use up. You make cucumber mango salad! After devouring plantain chips and chocolate chip cookies last night, I needed a side salad to wash my eating sins away. Thank goodness Mr. N had bought some cucumbers and mangoes – very salad worthy ingredients if you ask me.

So I put out my box grater and used the slicing side to slice the mangoes (after peeling of course!) I also cut the cool cucumber in half then sliced with the slicer. And I equally sliced the onions using this epic slicer.

I placed all my sliced goods in a bowl, and then the only thing missing was a dressing. So, I made some epic dressing. Lemon, olive oil, honey, and salt are all you need for the dressing. I almost shouted for joy when I tasted it! It is sweet, slightly tangy, and it marries well with the cucumber mango salad. It has the perfect light flavor!

I’m happy I used the mangoes to create a mango cucumber salad recipe because I usually opt for a mango smoothie or something like mango salsa. But this unique salad really hits the spot!

Mango Cucumber Salad

Every forkful of this cucumber mango salad is epic. So light and refreshing. It is one recipe that you will want to make over and over again because it is so simple yet so good! This colorful salad will serve as a good side dish for summer barbecues and parties on a hot summer day!

It is also great for entertaining guests. Wow your guests with this elegant, fresh salad. You can serve it among grilled foods like chicken skewers, grilled salmon, or things like fruit salad or tortilla chips. It pairs nicely with all sorts of side dishes and main dishes.

I have always loved creamy dressings for cucumber salad recipes. Light simple dressings like the one used in this recipe are life! It really helps that they are guilt-free and totally customizable. They can be made with honey, without honey, with salt and black pepper, without pepper, with mustard, with herbs, and so on. The possibilities are endless.

You need to make this crisp salad! Print the easy recipe. Go get the ingredients at your local grocery store. Go make some. Your body needs it. Your taste buds need it. You will be amazed!

If you make this recipe, please take a moment to give it a star rating below. Also, share a picture with me on Facebook or tag me on Instagram. I love to see when you try new recipes like this one! I’m sure it will become one of your favorite recipes. If you’re looking for other salad recipes to try, you can use my recipes for Cucumber Tomato and Onion Salad or Mango Shrimp Salad.

Ingredients Needed

You only need a few fresh ingredients for this delicious raw food salad! Here are some notes about the primary ingredients:

• Crisp Cucumbers: You can use English cucumbers or Persian cucumbers. Persian cucumbers are smaller, so you will need more than just one. Also, I personally use regular cucumbers with seeds, but if you prefer seedless cucumbers, go for it!
• Ripe Mango: Sweet mangoes are best for this recipe, like an ataulfo mango. The most important thing is to choose ripe yet juicy mangos. If you gently squeeze the fruit, there should be a little give, but it should be mostly firm.
• Raw Onion: I used red onion in the recipe. It gives a nice sharp flavor to balance the sweet honey and mango.
• Fresh Lemon: For the salad dressing, you’ll need the lemon juice from one fresh lemon. This ingredient brings a bright, zesty flavor.
• Honey: This is one of the main dressing ingredients and it helps balance the entire dish. The dressing is the icing on the cake in this cucumber salad as it gives it a sweet, slightly tangy and fruity overall feel-good ambience.

You’ll also need extra virgin olive oil and salt. Make sure to scroll down to the recipe card to view the quantities needed for each ingredient.

Recipe Variations

This recipe has a delightful blend of flavors, but if you want to make it a different way to fit your personal preferences, you surely can. Here are some different variations you can try out:

• Add More Fruits or Veggies: For instance, you can add bell peppers like green and red bell pepper for even more color. You can also add creamy avocados to make a cucumber mango avocado salad. Other ideas include green onion or corn.
• Make it Spicy: There are many ways to add spicy flavors to this salad! You can try using a dash of red pepper flakes, chili flakes, or cayenne. Or, even add diced jalapeno.
• Modify the Dressing: Add a hint of soy sauce or fish sauce for a deep umami flavor. You don’t need much at all for the flavor to come through. You can also make a tangy dressing by adding a bit of apple cider vinegar.
• Add Fresh Herbs: Chop up some fresh mint or fresh cilantro for a bright herby flavor.
• Other Ideas: Add black beans, sesame seeds, sesame oil, or sour cream. You’d be surprised by the unique flavor combinations that taste amazing in this salad.

Substitutions

• Onion: White onion can be used in place of the red.
• Oil: If you don’t have olive oil, feel free to use avocado oil or another type.
• Citrus: You can use fresh lime juice instead of lemon, and it will impart a vibrant, citrusy taste just like lemon! If you don’t have limes, you can substitute with another acidic ingredient like white vinegar or rice vinegar. Keep in mind that it will slightly alter the taste, but it will still provide a nice contrast to the sweet ingredients.
• Honey: You can use agave nectar in its place.

How To Make Cucumber and Mango Salad

• With a slicer or by hand on a cutting board, chop the cucumber, onion, and mango. Make sure they aren’t super small pieces but bite-sized.
• Place cucumber slices and mango pieces in a large bowl together with the onion.
• Mix all ingredients for the dressing in a small bowl, then pour over the salad. Toss to combine, transfer to a serving bowl, and serve!

Expert Tips For Cucumber Mango Salad

• This recipe tastes even better after the cucumber and mango have been marinated in the dressing for a while, and especially the next day! If serving it with lunch or dinner, you can make it in the morning so it has time for the flavors to meld.
• Just in case you were wondering, the slicing side of my box grater is what gave me the epic ultra thin beautiful pieces of mango, cucumber and onion.
• Keep any leftover salad in an airtight container in the refrigerator. Try to eat it within a couple days since the ingredients will get softer over time.
• Use fresh lemon juice rather than the bottled kind. The bottled stuff doesn’t compare to the fresh!
• There are plenty of ways to enjoy this salad. You can place it on top of a grain bowl with quinoa or serve it with grilled chicken and rice! Or you can enjoy it with fish or burgers. Don’t feel limited to just serving it one way.

Serving

Serve this Cucumber Mango Salad alongside the following:

Chicken Skewers

Beef And Vegetable Stir Fry

Grilled Sockeye Salmon

Jamaican Jerk Chicken

More Salad Recipes

Chicken Macaroni Salad

Mango Shrimp Salad

Cucumber Tomato and Onion Salad

Tropical Fruit Salad

Red Cabbage Slaw

Corn Avocado Salad

If you make this recipe please leave a star rating below. Your rating helps others find the recipe plus I love hearing from you! Thank you!

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