This Mango Cucumber Salad is a vibrant, refreshing dish perfect for warm days or quick weeknight meals.
Bursting with sweet mango, crisp cucumber, and creamy avocado, it delivers fiber, plant-based protein, and heart-healthy fats in every bite.
Light, naturally low in saturated fat, and ready in just 15 minutes, it’s an effortless, nutrient-packed addition to any meal.
Mango Cucumber Salad
Equipment
- 1 large mixing bowl
- 1 small whisking bowl
- 1 knife
- 1 cutting board
- 1 spoon
Ingredients
- 1 medium cucumber peeled, seeded, and diced
- 1 ripe mango peeled and diced
- 1 avocado diced
- 1 small jalapeno seeded and finely chopped
- 1 tablespoon fresh cilantro chopped (adjust to taste)
- 1 tablespoon toasted sesame seeds
For the Dressing:
- 2 tablespoons olive oil
- 1 lime juiced
- 1 tablespoon honey
Instructions
- Prepare the Cucumber: Start by washing a medium cucumber thoroughly under cold running water to remove any dirt or residues. Peel off the skin using a vegetable peeler for a smoother texture, though you can leave some skin on for added color if preferred. Slice the cucumber lengthwise into quarters, then carefully remove the seeds using the tip of a spoon or your fingers. Dice the cucumber into evenly sized bite-sized pieces, ensuring each piece is roughly the same size for consistent texture and presentation. Set aside in a large mixing bowl.
- Dice the Mango: Take a ripe mango and wash it gently. Stand it upright and carefully slice off the two cheeks along the pit in the center. Score the flesh of each cheek in a crisscross pattern without cutting through the skin. Using a spoon, scoop out the diced mango cubes into the same bowl as the cucumber. Make sure to remove any fibrous bits near the pit, as they can be stringy and less pleasant to eat.
- Prepare the Avocado: Slice the avocado in half lengthwise and remove the pit carefully. Score the flesh in a grid pattern, creating cubes, then scoop them out with a spoon. Gently fold the avocado cubes into the cucumber and mango mixture. Handle the avocado carefully to avoid mashing it, preserving its creamy texture.
- Chop the Jalapeno: Slice off the top of a small jalapeno and cut it in half lengthwise. Use a spoon or knife to remove the seeds and membranes, reducing the heat. Finely chop the jalapeno into very small pieces so it blends evenly throughout the salad without overwhelming the other flavors. Add the chopped jalapeno to the mixing bowl with the cucumber, mango, and avocado.
- Add Fresh Herbs and Seeds: Chop about one tablespoon of fresh cilantro leaves and sprinkle them over the salad mixture. Add one tablespoon of toasted sesame seeds for a nutty crunch. Gently toss the ingredients together, ensuring the fruit, vegetables, and herbs are evenly distributed.
- Prepare the Dressing: In a small whisking bowl, combine two tablespoons of high-quality olive oil with the juice of one fresh lime. Add one tablespoon of honey to balance the tanginess of the lime with a touch of sweetness. Use a small whisk or fork to vigorously mix the dressing until it emulsifies, creating a smooth, slightly thickened texture.
- Combine Dressing with Salad: Pour the prepared honey-lime dressing over the salad ingredients in the large mixing bowl. Using a large spoon or salad tongs, gently toss the salad until every piece of cucumber, mango, and avocado is coated evenly with the dressing. Take care not to overmix, as the avocado can become mushy if handled too roughly.
- Taste and Adjust: Taste the salad for flavor balance. Add more cilantro, sesame seeds, or a pinch of salt if desired. If you prefer a little more tang, add an extra squeeze of lime juice. Gently fold any additional ingredients in.
- Serve Immediately or Chill: For best results, serve the salad immediately while the avocado is fresh and the flavors are bright. If preparing ahead, transfer the salad to an airtight container and store in the refrigerator for up to 1–2 days. Before serving chilled salad, give it a gentle toss to redistribute the dressing.
- Enjoy: Plate the salad in a serving bowl or individual plates. Sprinkle a few extra sesame seeds or a small cilantro leaf on top for a decorative touch. Enjoy this refreshing, nutrient-packed salad as a side dish, light lunch, or summery snack.
Notes
- Use ripe, fragrant mangoes for the best sweetness and flavor balance.
- Choose firm but ripe avocados to prevent them from turning mushy.
- Adjust the amount of jalapeno depending on your heat preference; removing seeds reduces spiciness.
- Toast sesame seeds lightly in a dry pan for extra nutty aroma.
- This salad is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for 1–2 days.
Chef’s Secrets: Maximizing Fresh Flavor
To elevate this salad, focus on ingredient quality and preparation.
Always use ripe mangoes with vibrant color, as they provide natural sweetness and juiciness.
Handle avocado gently to maintain creamy chunks instead of turning them into a mash.
When making the dressing, whisk the lime juice and honey with olive oil just before tossing the salad to ensure a balanced, tangy, and slightly sweet coating.
For added depth, lightly toast sesame seeds in a dry skillet until golden brown—they release a fragrant aroma that enhances the salad’s overall flavor.
Serving Suggestions: Creative Ways To Enjoy
This Mango Cucumber Salad pairs beautifully with grilled proteins such as chicken, fish, or shrimp for a light summer meal.
It also works as a refreshing side for tacos, rice bowls, or even alongside roasted vegetables.
For a snack or light lunch, serve it chilled in small bowls with a handful of quinoa or mixed greens.
Garnishing with extra cilantro leaves or a sprinkle of chili flakes adds a touch of freshness and subtle heat, making it visually appealing and flavorful.
Storage Tips: Keep Salad Fresh Longer
This salad is best enjoyed immediately for maximum freshness.
If storing, transfer it to an airtight container and refrigerate for up to 1–2 days.
Keep the avocado slightly separate or add a squeeze of lime to slow browning.
Before serving chilled leftovers, gently toss the salad to redistribute the dressing, as the natural juices from the mango and cucumber may settle.
Avoid freezing, as the fresh textures of cucumber, mango, and avocado degrade once frozen.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes, you can prepare the vegetables and mango in advance, but it’s best to mix the avocado and dressing right before serving to maintain freshness and prevent the avocado from browning.
2. Can I substitute the jalapeno for something milder?
Absolutely. If you prefer less heat, try using a small green chili, a few slices of bell pepper, or omit it entirely. You can also leave some seeds in for a slightly spicier kick.
3. What if I don’t have sesame seeds?
You can skip the sesame seeds or substitute with slivered almonds, pumpkin seeds, or sunflower seeds. They all add a pleasant crunch and mild nutty flavor.
4. Can this salad be made vegan or sugar-free?
Yes. Use maple syrup or agave instead of honey for a vegan option, and the salad remains naturally low in saturated fat while staying fiber-rich and nutrient-dense.
5. How should I adjust the flavors if my mango is tart?
If the mango is slightly tart, add a little extra honey to the dressing or a pinch of sugar to balance the acidity. Lime juice can also be adjusted according to taste.
