This bright cucumber mango salad makes for such an amazing summer side dish. Also loaded with edamame to make it more filling, this salad comes together so easily and will be a hit at your next BBQ or potluck.
I cannot believe it's already August! Don't you feel like summer always goes so fast from this point? I just realized how many summery things I wanted to do before pre-school starts again that still needs to be done. I have to get on the schedule and squeeze in so many beach trips, hiking adventures, splash pads fun kiddo time and coastal Maine's island mini trips before the end of the month. Oh and camping trips.
Yes, we went tent camping with our 3 and 4.5 y/o, which was a beautiful and memorable disaster. But somehow still want to go back. We don't give up that easy.
But part of my summer assessment was also thinking about all the very summery recipes and blog posts that I wanted to share with you guys. There is just not enough time in a day! Or too many busy children around me! Depending on how you want to see it.
One thing though is that this refreshing mango cucumber salad absolutely had to get out in the world before I missed my seasonal recipe timing.
It is an extra simple sweet and savory fresh salad that might be very straight forward, but somehow works so well. And everything from this recipe calls for summer: healthy and light, tropical fruit flavor, coolness from the crunchy cucumber, fresh cilantro and, look at all these beautiful bright colors!
Hydrating and cooling summer salad
Cucumbers are known to help keep you hydrated and cool during hot summer days. Not only are they filled with water (about 95 % of their composition), but also, they are 20º F cooler then the ambiant temperature!
No matter the temperature of your cucumbers, this salad feels very fresh and burst with juicy fruits and veggies that makes it such a great refreshing no-cook side salad for any BBQ, picnic or potluck.
Ingredients to make this cucumber mango salad
Pick the most fresh looking and ripe produce to make this salad perfect.
For the salad:
- Red onion
- Fresh cilantro
- Frozen shelled edamame
For the oil-free dressing:
- Apple cider vinegar
- Maple syrup
- Dijon mustard
- + salt
How to make this cucumber mango salad
- Start by preparing and chopping the produce, then add to a large mixing bowl. Also, add the frozen edamame to a medium bowl, cover with water and warm in the microwave just to thaw them. Then drain well before adding to the salad bowl.
- Then, in a small bowl, whisk together the dressing ingredients. Make sure the dijon and tahini are all dissolved and combined. I also like to use a small mason jar to shake the ingredients.
- Add about half of the dressing to the salad bowl, stir and add more of the dressing as needed (you might have more dressing than you need).
- Taste and adjust the seasonings.
Watch how to make it
What kind of mangoes to choose when making this cucumber mango salad?
I don't think that mangoes are all equal though. To make this recipe, look for super ripe and fragrant mangoes. Touch them to make sure they have a soft and tender feeling to them. Also, if possible, choose honey or Ataulfo mangoes as they are sweeter and less fibrous than the other kinds. The better your mangoes are, the tastiest your salad will be!
And what type of cucumbers are best for this healthy summer salad?
Large/long 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 and chop them straight without much prep.
You can also use plump wide garden cucumbers. If their skin is too thick, then you might want to consider peeling some of it. Also, these cucumbers have more chewy seeds with a very watery middle part that can taste a little sour sometimes, so slice them in half lengthwise and use a small spoon to scrape and discard their soft interior.
Mini Lebanese cucumbers (the one I use to make tzaziki) would also work great in this recipe!
Other tips when making this cucumber mango salad
- Chop your fruits and vegetables about the same size as the edamame for a super fun texture.
- Although this salad won't stay good for very long after combined with the dressing, the flavors do get a little better after about 20-30 minutes. So consider making this salads a little ahead, but still enjoy within the same day.
- 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). Store them apart in the fridge and stir in the dressing just a little before ready to eat.
- Apple cider vinegar is my favorite kind of tangy vinegar for this dressing, but white wine vinegar or even lime juice could be used instead. Avoid red wine vinegar as it can discolor the salad.
- Maple syrup adds great flavor, but use agave nectar (start with less as it is sweeter) or any other sweetener that you have on hand.
- If you don't like cilantro, then try adding fresh basil or mint.
- You won't need much tahini for the dressing, but it does help the ingredients come together (especially since it is an oil-free dressing). If you don't have tahini, then use any other nut or seed butter you have on hand.
This recipe makes for a great light lunch when paired with bread. The edamame are high in protein and help make this salad super filling.
Also, this salad is great to bring to potlucks or BBQs. It makes for a great refreshing side dish for burgers, roasted tofu or any sandwiches. Also makes for a fun fresh salad to bring to picnics, especially alongside these beet sandwiches.
This recipe would also make a super great high-in-protein salsa! Just like in this peach salsa, just make sure to chop the produce small enough so it is nicely scoop-able and swap the apple cider vinegar for lime juice.
Once the fruits and vegetables were mixed in with the dressing, I found that the produce felt less fresh after about 1-2 days. So, try to enjoy within the same day if possible, or prep and chop everything and stir in the dressing just before eating. This recipe cannot be frozen.
Other fresh summer salads
- Corn and bean chili lime salad
- Watermelon, cucumber and vegan feta salad
- Vegan eggless salad
- Creamy chickpea dill salad
- Asian soba noodle salad
- Vegan Italian salad
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!
Cucumber Mango Salad with Edamame
For the dressing
- 3 tbsp apple cider vinegar - or white wine vinegar or lime juice
- 1 tbsp maple syrup - or agave
- ½ tbsp tahini - or almond butter
- 2 tsp dijon mustard
- ½ tsp salt
For the salad
- 2 mango - diced (gave me about 1.5 cups)
- 2 cups cucumber (about 1 large english cucumber) - diced
- 6 oz frozen edamame
- ½ cup fresh cilantro - chopped
- ⅓ cup red onion - finely diced
- Add the edamame to a medium bowl, cover with water and warm in the microwave just until thawed. Then, drain well and transfer to a large salad bowl.
- Add the chopped mangoes, cucumber, red onion and cilantro.
- In a small bowl or jar, add all the dressing ingredient and stir or shake until well combined.
- Pour the dressing over the produce in the salad bowl and combine. I like to start with about half of the dressing and add more if needed (you might have more dressing than you need).
- Serve right away, enjoy!
- Try choosing Ataulfo kind of mangoes as they are sweeter and less fibrous than other kinds.
- The salad can be stored in the fridge for 1-2 day. Longer storage can change the produce and make them look less fresh.
- 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.
- I like to chop the fruit and vegetable about the same size of the edamame for a fun texture.