Mango Cucumber Salad

Prep Time: 15 minutes | Servings: 4

Ingredients

• 2 ripe mangoes, peeled, pitted & diced (about 2 cups)
• 1 large cucumber, peeled & diced (about 1½ cups)
• ½ small red onion, thinly sliced
• 1 jalapeño, seeds removed & finely chopped (optional)
• ¼ cup fresh cilantro leaves, roughly chopped
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon honey or agave syrup
• Salt & freshly ground black pepper, to taste
• Pinch of chili flakes or a dash of cayenne (optional)

Instructions

1. In a large bowl, combine the diced mango, cucumber, red onion and jalapeño.
2. In a small bowl or jar, whisk together lime juice, olive oil, honey, salt, pepper and chili flakes until emulsified.
3. Pour the dressing over the fruit and vegetables. Gently toss to coat everything evenly.
4. Fold in the chopped cilantro, reserving a few leaves for garnish.
5. Taste and adjust seasoning: add more lime juice, salt or honey as needed.
6. Let the salad rest 5–10 minutes before serving to allow flavors to meld.
7. Garnish with reserved cilantro leaves and an extra sprinkle of chili flakes, if desired.

Serving Suggestions

• Serve chilled as a refreshing side dish with grilled fish, shrimp or chicken.
• Top tacos or tostadas with a spoonful for a bright, crunchy contrast.
• Spoon over mixed greens or quinoa for a light lunch.

Storage

• Refrigerate in an airtight container up to 1 day. Excess moisture may develop, so drain before serving.
• Avoid dressing in advance: toss salad and dressing just before serving for best texture.

Tips & Variations

• Add diced avocado for creaminess.
• Swap cilantro for fresh mint or basil.
• Use lime zest for extra citrus aroma.
• Stir in a handful of toasted pumpkin seeds or chopped peanuts for crunch.