This refreshing cucumber and mango salad combines juicy mangoes, crunchy cucumbers, and a zesty dressing for the perfect balance of sweet and tangy. A light, vibrant side dish for any meal.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you the latest recipes and tips every week!
I’ve always loved simple salads that don’t require a ton of ingredients but still deliver big on flavor, and this mango cucumber salad is one of my favorites. It’s light, refreshing, and has just the right mix of sweet, tangy, and crisp. I first started making this when I had a few extra mangoes from the market one summer, and it quickly became a regular in our rotation.
This salad really shines during the warmer months when mangoes and cucumbers are in peak season. It’s perfect for barbecues, picnics, or any time you need a quick side dish that feels a little special without much effort. I’ve brought it to family gatherings and potlucks, and it always gets asked for again, which is probably the best kind of compliment.
You can enjoy it on its own, pair it with grilled chicken, or even scoop it up with tortilla strips like a chunky salsa. You should try this recipe if you’re looking for something fresh, easy, and full of summer flavor. The salad might just become your new go-to too.
Ingredients
- Ripe mango – Adds natural sweetness and tropical flavor that pairs perfectly with the tangy dressing.
- Japanese or English cucumber – Provides a crisp, refreshing crunch without overpowering the other flavors.
- Red onion – Adds a sharp, savory bite that balances the sweetness of the mango and honey.
- Fresh basil leaves – Brings a fragrant, herbaceous note that enhances the overall freshness of the salad.
- Raw honey – Naturally sweetens the dressing and balances out the acidity from the lemon and vinegar.
- Freshly squeezed lemon juice – Adds brightness and a zesty tang that lifts all the other flavors.
- Red wine vinegar – Offers a mild acidity and depth that complements the fruit and herbs.
- Kosher salt – Enhances all the flavors and ties the ingredients together.
- Ground black pepper – Adds a mild heat and earthy sharpness for depth.
- Cayenne powder (optional) – Gives the salad a subtle kick that contrasts nicely with the sweetness.
Scroll down to the recipe card for quantities used.
Instructions
In a small bowl, whisk together the honey, freshly lemon juice, red wine vinegar, cayenne powder, salt, and black pepper to make the dressing.
Slice the cucumber as evenly as possible, slightly less than ¼ inch per slice.
In a large bowl, add diced mangoes, cucumber slices, onion, and basil.
Pour the dressing over the fresh ingredients.
Toss until everything is coated well with the honey-lemon dressing.
Hint: For the best flavor and texture, chill the salad for at least 15 to 20 minutes before serving to let the ingredients meld and the dressing soak in.
Variations
Here are some easy ways to customize this cucumber mango salad recipe:
- Add protein – Toss in grilled shrimp, diced chicken, or tofu to turn it into a light and refreshing main dish.
- Swap the herbs – Try mint or cilantro instead of basil for a different, fresh, and aromatic twist.
- Use lime juice – Substitute lime for lemon to give it a more tropical or Southeast Asian flavor.
- Include more veggies – Add diced bell peppers, cherry tomatoes, or avocado for extra color and texture.
- Make it spicier – Add thinly sliced jalapeños or extra cayenne if your guests enjoy a bolder kick.
- Sweeten differently – Use maple syrup or agave instead of honey to keep it vegan-friendly.
- Add crunch – Sprinkle chopped peanuts, cashews, or roasted sunflower seeds on top for added texture.
Tips
Top tip: Use ripe but firm mangoes when you make this recipe. This will ensure they hold their shape and don't turn mushy when mixed with the dressing.
- Slice evenly – Cut the cucumber and mango into similar-sized pieces for even texture in every bite.
- Use seedless cucumbers – English or Japanese cucumbers work best because they’re crisp and less watery.
- Adjust the heat – Start with a small pinch of cayenne and add more if you like it spicier.
- Don’t skip the acid – Lemon juice and vinegar balance the sweetness and bring the salad to life.
- Add herbs last – Mix in fresh basil just before serving to keep it vibrant and fragrant.
- Taste and season – Always taste before serving and adjust salt, pepper, or honey to your liking.
Serving suggestions
This cucumber and mango salad is a perfect side dish for grilled meats, especially chicken, pork, or seafood. It’s especially delicious alongside my chicken skewers which complements the bright, fresh flavors of the salad. This recipe also works well as a topping for ground pork tacos or as a chunky salsa with tortilla chips.
For a light lunch or vegetarian option, you can serve it on a bed of leafy greens or with quinoa to make it more filling. Adding grilled tofu or chickpeas can also give it a bit more substance while keeping it plant-based. As written, the salad is naturally gluten-free and can be made vegan by swapping the honey for maple syrup or agave.
Storage
To store cucumber and mango salad, place it in an airtight container and refrigerate for up to 2 days. Since the ingredients are fresh and delicate, it’s best enjoyed the same day or shortly after making it. Over time, the cucumbers may release water, and the mango may soften, slightly changing the texture.
Just give it a quick stir before serving to redistribute the dressing and freshen up the flavors. If it looks a bit watery after chilling, you can drain off a little liquid or add a splash of lemon juice to perk it up.
FAQs
Use ripe but firm mangoes, such as Ataulfo or Tommy Atkins, so they hold their shape and don’t become mushy when mixed with the dressing.
Absolutely! Fresh mint or cilantro are great alternatives that pair well with the cucumber and mango, giving the salad a slightly different flavor profile.
The recipe is naturally gluten-free. To make it vegan, simply swap the raw honey for a plant-based sweetener like maple syrup or agave nectar.
Follow us on Facebook, Instagram, and Pinterest to see more recipes.
Recipe
Cucumber and Mango Salad
Ingredients
- 1 piece ripe mango
- 1 piece Japanese cucumber or English cucumber
- 1 small finely chopped red onion
- 5 large fresh basil leaves (4 to 6 leaves) julienned
- 1 tablespoon raw honey
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- generous pinch of kosher salt to taste
- generous pinch of ground black pepper to taste
- generous pinch of cayenne powder optional but recommended
Instructions
- In a small bowl, combine raw honey, freshly squeezed lemon juice, red wine vinegar, cayenne powder, salt, and black pepper. Stir the honey-lemon dressing until well-blended.
- Thoroughly wash the cucumber and pat dry with paper towels.
- Alternately peel the cucumber’s skin and retain the rest. Then slice the cucumber as evenly as possible, slightly less than ¼ inch per slice.
- In a bowl, add diced mangoes, cucumber slices, onion, and basil. Give the honey-lemon dressing a good stir and drizzle over the mangoes and cucumbers.
- Gently toss until the honey-lemon dressing coats all the 4 fresh ingredients.
- Serve this Mango Cucumber Salad with your favorite Air Fryer or grilled chicken, fish, or meat.
Comments
No Comments