Sliced cucumber, mango and onion in a bowl
Cucumber Mango Salad
Prep Time
15 mins
Total Time
15 mins

This cucumber mango salad is the truth! Fresh, crunchy, sweet, slightly tangy and just so good! The best part is it is so easy to make. Serve this salad as a side dish for barbecues, take it to a potluck, make it for a party, use to entertain guests at home or make it for yourself and enjoy! Enjoy, friends!

Course: Salad
Cuisine: International
Servings: 4 servings
Calories: 143 kcal
Author: Precious Nkeih of
  • 1 medium cucumber
  • 1 mango ripe but firm to the touch
  • 1 tablespoon sliced onion
For the dressing
  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  1. Chop the cucumber and mango and place in a large bowl together with the onion.

  2. Mix all ingredients for the dressing in another bowl then pour over the salad. Toss to combine and serve!

Recipe Notes

1. Use a mandoline slicer to get thin even cuts for the cucumbers, the mango and the onions. The mandoline slicer makes life better in the kitchen! I can't believe I have had a mandoline slicer for so long and I wasn't using it enough. I read this post by The Stay at Home Chef that suggested using it to slice even onions. And I tell you, "onions have never looked so beautiful! So use a mandoline slicer for beautiful slices or the slicing side of a box grater. They are basically the same thing!

2. Use mango that is just ripe and firm to the touch. Mushy mangoes won't produce clean slices.

3. Measure the olive oil first then use the same spoon to measure the honey, The remnant of the olive oil on the spoon helps the honey slide easily from the spoon.

4. This cucumber mango salad will keep for 2-3 days in the fridge.