This bright cucumber mango salad makes for such an amazing summer side dish. It combines cooling cucumber with sweet mango and a light rice vinegar dressing. This salad comes together so easily within minutes and will be a hit at your next BBQ or potluck. 100% vegan.
Here is an amazing summer salad that's healthy and that you can make within 10-15 minutes: cucumber mango salad.
If I am left with extra cucumber and mango, then I'll usually whip up a batch of mango cucumber smoothie. But combining cucumbers + mango in salads during the summertime might be even better!
This recipe pairs fresh and crunchy cucumber, sweet mango, red onion and a light sweet and sour dressing. There is a touch of spicy flavor, thanks to the red pepper flakes, and I highly recommend adding some cilantro for even more freshness.
You will love how light and colorful this salad is, we cannot stop eating it! The vinaigrette is ultra easy and simply pairs tangy rice vinegar with a little sweetener, zesty lime juice and salt.
Such a refreshing side salad for summer BBQs, picnics or potlucks that everyone will love.
Let me know if you give it a try! ❤️
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🗒 Ingredient notes (+ substitutions)
- Tangy ingredients: in this recipe, I used both rice vinegar and lime juice for a perfect tangy and zesty combination, but you can use only one of them if that's easier.
- Sweetener: I like maple syrup for its flavor and how it dissolves easily in the dressing, although sugar would be fine too.
- Fresh herbs: cilantro is great here, but if you don't like it, then try adding fresh basil or mint.
- Mango: the sweeter the mango, the better your salad will taste! Look for a large, perfectly ripe and sweet mango for the best result. I used the easy-to-find red mango, but Ataulfo mango works too. If your mango is small, then you might want to use 2.
- Cucumber: I used half an English cucumber as I think they work well in salads (fewer seeds, thin skin). If you use a large garden cucumber, then use the whole cucumber and consider removing the seeds and some of the peel.
⭐️ Full ingredient list with quantities in the recipe card below!
📝 Variations
This recipe is very versatile! Here are a few ways to customize it:
- Protein-rich: add some black beans, edamame, quinoa or even brown rice for a nice boost of plant-based protein. This can be a great option if you want to make it a full meal!
- Greens: you can toss in some baby spinach, baby kale or mixed green for more nutrients.
- More adds-on: feel free to include diced red bell pepper, pineapple, avocado or a handful of peanuts for a nice crunch!
🍴How to make it
Make the salad dressing
In a medium bowl, add the rice vinegar, lime juice, sweetener, salt and red pepper flakes. Give it a whisk until combined and make sure to dissolve the salt (and granulated sugar if using this instead of maple syrup).
Prepare the produce
Cube the mango, slice the cucumber (I like doing half moons) and finely dice the red onion. Clean the cilantro thoroughly and then finely chop it.
Assemble and serve
In the bowl with the dressing, add the chopped mango, cucumber and red onion. Add the cilantro and stir to combine.
Taste and adjust the flavor to your preferences.
⭐️ See below in the recipe card for the detailed recipe!
What type of cucumbers should I use?
English cucumbers are a great choice when making this recipe as they are mild in flavor and mostly seedless with a super thin skin. I don't peel them!
You can also use plump wide garden cucumbers. If their skin is too thick, then you might want to peel some of it. Also, these cucumbers have more chewy seeds with a very watery middle part that can taste a little sour, so slice them in half lengthwise and use a small spoon to scrape and discard their soft interior.
Mini Lebanese cucumbers would also work great in this recipe!
💡 Expert tips
- Pick the most fresh-looking and ripe produce you can find.
- Chop your fruits and vegetables about the same size.
- The flavors do get a little better after about 20-30 minutes, so consider making this salad a little ahead, but still enjoy it within an hour or so.
- To make this salad ahead (more than 24 hours ahead of time): pile the chopped produce in a large bowl without stirring them and combine the dressing in a small jar (like a mason jar). Store them apart in the fridge and stir in the dressing just a little before you are ready to eat.
🍽What should I serve with it
I love enjoying this fresh summer salad for lunch with a side of buckwheat bread.
This salad is great to bring to potlucks or BBQs. It makes for a great refreshing side dish for veggie chickpea burgers, roasted marinated tofu, pan-fried tempeh and BLT tofu sandwich. Also makes for a fun fresh salad to bring to picnics, especially alongside these beet sandwiches.
You can simply top greens or Asian-style noodles with it or use as a garnish for vegan poke bowls, vegan fish tacos or buddha bowls (especially this Mexican buddha bowl).
This recipe would also make for a super great salsa! Just like in this spicy peach salsa, just make sure to chop the produce small enough so it is nicely scoop-able and swap the rice vinegar for more lime juice.
❗️How to store leftovers
Once the fruit and vegetables are mixed in with the dressing, then try to enjoy it within the same day. After a while, the salad can feel less fresh and lose its crunchiness. This recipe cannot be frozen.
❓FAQs
Not so much, and you can make it more or less spicy as you wish. Simply control the amount of red pepper flakes you include in the dressing.
To cube the mango for this salad, first slice each side of the mango following the flat middle pit using a sharp knife. Then, slice the flesh in a grid pattern without going through the skin and use a spoon to scoop out the cubes. You can also watch my short video in the recipe cards for a better visual!
Rice vinegar is lighter and sweeter than most vinegar, such as white wine vinegar. If you do not have rice vinegar, then I would recommend using more lime juice instead.
I hope you enjoy this cucumber mango salad as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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📖 Recipe
Cucumber Mango Salad
Ingredients
For the dressing
- 2 tbsp rice vinegar - or more lime juice
- 1 lime - juiced (or 1 tbsp extra of rice vinegar)
- 2 tbsp maple syrup or sugar
- pinch of red pepper flakes - omit for a non spicy recipe
- ¼ tsp salt - or to taste
For the salad
- 1 mango - diced
- ½ English cucumber - sliced
- ¼ cup red onion - finely diced
- ¼ cup fresh cilantro - finely chopped
Instructions
- In a medium bowl, whisk together the dressing ingredients (rice vinegar, lime juice, sweetener, red pepper flakes and salt)
- Add the chopped mangoes, cucumber, red onion and cilantro.
- Stir to combine, taste to adjust flavor to your liking and enjoy!
Video
Notes
- This salad is best when enjoyed within an hour (longer storage can make the salad lose its freshness).
- For a boost in protein, then add some black beans, edamame or cooked quinoa.
- To make this salad ahead, prep all the produce and pile in a large bowl, cover and store in the fridge. Combine the dressing in a small jar and also store in the fridge. Combine the dressing and produce the same day you want to enjoy this salad.
- Try chopping the fruit and vegetables about the same size.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
I had this salad on a hot day and it was so good and refreshing. A combination that I had not tried before but certainly will again. Thank you.
Oh great, glad you liked it!
This was so good, my husband and I ate the whole thing, was perfect with burgers.
Great, glad you liked!