This mango cucumber salad is bright, fresh, and crunchy! Mango, cucumber, and sweet bell pepper get tossed in a lime and cilantro vinaigrette. Perfect for summer!
Fresh & Crunchy Salad:
My favorite recipes include bright citrus, fresh herbs, and crunchy produce! And this mango cucumber salad hits all three. It's one of my favorite summer salad recipes!
It's full of heart-healthy olive oil, immune-boosting mango, and antioxidant-rich cucumbers. It's subtly sweet with a nice zip from the lime!
I eat it by the spoonful, but you could also serve it on top of rice bowls, grilled chicken, or roasted salmon.
Key Ingredients:
- Mango - Look for a mango that gives a little when you press on it. It shouldn't feel rock hard or mushy!
- English cucumber - Look for an English cucumber! They're seeds are very small and the flesh is subtly sweet. Plus they're crunchier than garden cucumbers, the more common type found at stores.
- Red bell pepper - Orange or yellow work great too! Save the green bell pepper for another recipe, it's not naturally sweet like the colored ones.
- Olive oil - The flavorful base of the vinaigrette!
- Lime - I always keep fresh limes in my fridge. They add a bright pop of citrus to SO many dishes - shrimp, shredded beef, etc.
- White wine vinegar - It has a mellow, fruity flavor! If you don't have it, you can swap it with apple cider vinegar.
- Honey - For a subtle honeyed sweetness.
- Cilantro - I used a small handful. Use as much or little as you like. Don't go too crazy though, cilantro has a subtle bitterness to it.
How to Make this Mango Cucumber Salad:
It's super quick and simple! The hardest part is cutting up the produce, and it only takes a few minutes.
- Step 1: Chop your fruit/veggies and herbs! Mangoes are surprisingly simple to cut. Check this easy tutorial with pictures to learn how.
- Step 2: Combine chopped fruit and veggies in a large bowl.
- Step 3: Make the cilantro dressing. I like to use a mini food processor, but a jar with a lid works great too! Combine all the dressing ingredients and pulse into a vinaigrette.
- Step 4: Pour the vinaigrette over the mango mixture and toss to combine! Enjoy immediately or chill for later.
Storage:
Store leftover cucumber mango salad in an airtight container in the refrigerator for up to 3 days. After that, the cucumber and mango starts to soften too much.
In my opinion, this salad tastes the best after it's been chilled for an hour!
More Summer Salad Recipes:
- Watermelon Fruit Salad
- 35+ Creative Crunchy Salad Toppings
- Pear and Arugula Salad
- Seared Shrimp and Avocado Salad
- Quinoa Salad with Feta & Peaches
- Strawberry Cucumber Salad
- Cherry & Arugula Salad
Mango Cucumber Salad
Equipment
- Large Bowl
Ingredients
- 1 mango, peeled and cut into ¾ inch chunks
- ½ English cucumber, cut into ¾ inch chunks
- ½ red bell pepper, small diced
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon fresh squeezed lime juice
- 1 tablespoon white wine vinegar
- 2 teaspoons honey
- small handful of cilantro
- pinch kosher salt
Instructions
- In a large bowl, combine the mango, cucumber, and red bell pepper. Toss to combine.
- In a mini food processor, combine the olive oil, lime juice, white wine vinegar, honey, cilantro, and salt. Pulse to combine.
- Alternatively, you can mince the cilantro, then place all the dressing ingredients into a jar and shake really well.
- Pour the vinaigrette onto the mango mixture. Use a large spoon to toss the mixture until evenly coated.
- Chill the mango salad until ready to enjoy!
Leave a Reply