It’s no secret we love spicy, smoky entrées here at MB (exhibits a, b, and c). And what’s the perfect side to accompany them, you ask? Mango cucumber salad! It’s fresh, crunchy, sweet, bright, and quick & easy to make!
Just 7 ingredients and 10 minutes required for this versatile side. Let us show you how it’s done!
How to Make Mango Cucumber Salad
This is one of those recipes that came to be by looking at the ingredients we had around, giving a new combo a chance, and being very pleased with the result! It starts with two ingredients that were practically made for each other: crisp, crunchy cucumber and sweet, sweet mango!
Using an English cucumber is best because it’s sweeter, crisper, and the seeds are small with minimal water content. No soggy salads here, please. For the mango, a ripe, sweet (but still firm) mango will give your salad the best flavor and texture.
The remaining salad components include cherry tomatoes for brightness, shallot for crunch and savory flavor, and cilantro for fresh, herby notes. And for our friends with the gene that makes cilantro taste like soap — we’ve got you! Parsley works great, too!
Now for the dressing — errr, not dressing? It doesn’t get much easier than this: a generous sprinkling of lime juice and sea salt to enhance the natural flavors of the fruits and veggies. And if it needs a little extra sweetness, a drizzle of maple syrup will do the trick!
Lastly, stir it all together, and it’s go time!
We hope you love this mango cucumber salad! It’s:
Fresh
Bright
Crunchy
Naturally sweet
Easy to make
& SO versatile!
Recipe Pairings
This salad provides a sweet and cooling contrast to spicy, smoky dishes, especially Mexican-inspired and Caribbean-inspired recipes. It’s amazing with fish tacos, plantain enchiladas, smoky lentil tacos, jerk tofu bowls & more!
More Simple Side Salads
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (~1 ⅓ cup servings)
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- 2 ½ cups chopped ripe mango, cut into small cubes (2-3 large mangoes yield ~2 ½ cups or 550 g)
- 2 cups cucumber, cut into small cubes (we prefer English cucumber // 1 large cucumber yields ~2 cups or 250 g)
- 1 cup cherry tomatoes, quartered
- 2 Tbsp finely minced shallot (1 small shallot yields ~2 Tbsp or 20 g // or sub red onion)
- 2 Tbsp finely chopped fresh cilantro or parsley
- 2 Tbsp lime juice (1 lime yields ~2 Tbsp or 30 ml)
- 1/2 tsp maple syrup (optional, depending on how ripe/sweet your mango is)
- 1/2 tsp sea salt
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In a medium mixing or serving bowl, combine the chopped mango, chopped cucumber, quartered cherry tomatoes, minced shallot, and chopped cilantro or parsley. Toss to combine, then add the lime juice, maple syrup (optional), and salt and toss until evenly coated. Taste and adjust, adding more lime juice for brightness, maple syrup for sweetness, or salt for overall balance.
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Enjoy! This salad is delicious with smoky or spicy mains like our Jerk Tofu & Roasted Plantain Bowls, Smoky Lentil Tacos, Black Bean Plantain Enchilada Bake, or Spicy Baked Fish Tacos. Leftovers keep for 2-3 days in the refrigerator. Not freezer friendly.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 (~1 ⅓ cup) serving Calories: 108 Carbohydrates: 26.7 g Protein: 2.1 g Fat: 0.7 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 298 mg Potassium: 450 mg Fiber: 3.7 g Sugar: 22.1 g Vitamin A: 328 IU Vitamin C: 62 mg Calcium: 33 mg Iron: 0.6 mg
