Sweet Mango Cucumber

Sweet, tangy, and exploding with island-inspired tastes, this mango salad mixes juicy, ripe mangoes with crunchy cucumber and tangy lime sauce. The wonderful mix of textures and flavors makes a cool, refreshing dish that adds a bit of sunshine to your meals throughout the year.

The first time I whipped up this salad at our family reunion, the entire dish disappeared within moments. It's now become my go-to contribution for summer get-togethers, and my pals always ask me how to make it.

Key Ingredients

• Mangoes: Pick ones that feel a bit soft when you press them. You'll smell a sweet scent near the stem of ready-to-eat mangoes
• Cucumber: Go for English varieties since they've got thinner skin and not as many seeds
• Red onion: Look for ones that feel solid and heavy for the boldest taste
• Cilantro: Pick bunches with vibrant green leaves and no yellow spots
• Lime: Nothing beats just-squeezed limes for flavor. Choose ones that feel weighty and firm
• Honey: Unprocessed honey gives a more interesting sweetness. Try local options for some bonus seasonal perks

Method

Get Mangoes Ready:

Find mangoes that give a little when you touch them. Stand each mango up and cut downward on both sides of the seed. Make grid-like cuts through the flesh without slicing the skin. Push the skin inward and cut the cubes away.

Fix Veggies:

Cut cucumber down the middle and take out seeds if you want. Dice into even small squares for better texture throughout. Slice onion super thin with a good knife or use a mandoline for best results.

Mix Up Dressing:

Put fresh lime juice and olive oil in a small container. Add honey and stir until everything's mixed well. Throw in salt and pepper, and taste to make sure it's just right.

Put Everything Together:

Throw mango pieces, cucumber, and onion in a big bowl. Add chopped cilantro. Pour your dressing over everything and mix softly so it all gets coated.

Add Flavor and Wait:

Try it and add more seasoning if needed. Let everything sit for about 15 minutes so the flavors can blend properly. The salt will pull out juices, making extra dressing naturally.

Last Steps:

Gently stir once more before you serve it. If you're using jalapeños, sprinkle them on top right at the end. This lets everyone mix in as much heat as they like.

Save it

I was raised in a place where mangoes grow everywhere, and my mom always told me the trick to amazing mango salad is picking fruit at exactly the right time. Too hard and you won't get that sweet juice; too soft and your salad turns to mush.

When To Mix

Knowing the right moment to throw everything together makes this salad really special. While you can prep most stuff ahead of time, don't put it all together until about an hour before eating for the freshest taste possible.

Balancing Crunch

The mix of juicy mango, crisp cucumber, and sharp onion creates the ultimate bite. Cutting everything the same size means you'll get all the right flavors in every forkful.

Winter Options

When it's not mango season and fresh ones aren't so great, try using frozen mango chunks that you've left in the fridge overnight to thaw. Fresh is best, but this works pretty well too.

Prep In Advance

You can get everything ready up to four hours early. Just keep your cut mango and cucumber in separate containers in the fridge. Don't mix them until serving time so they stay nice and firm.

Fun Twists

Switch up this basic salad by tossing in avocado for some creaminess, colorful bell peppers for extra crunch, or some grilled shrimp for protein. Each change gives you a whole new dish while keeping that fresh feeling.

Save it

After making this salad for years, I've learned it's more than just food – it's a way to share bright, fresh flavors that bring folks together. Whether I'm serving it at casual BBQs or fancy dinner parties, its colorful look and refreshing taste always makes guests happy and creates good times around the dinner table.

Common Questions

→ What’s the best way to pick mangoes for this dish?

Look for mangoes that feel slightly soft to the touch, smell sweet near the stem, and feel heavier than they look.

→ Can I prep it ahead of time?

Sure, you can make it up to 4 hours early. Just save the dressing for right before serving to keep things crisp.

→ What pairs well with this mango cucumber mix?

It’s a great match with grilled shrimp, chicken, or fish. Also makes a tasty side for tacos or summer potlucks.

→ How long does it stay fresh in the fridge?

You’ll want to eat it within a day. The cucumbers may get watery, and the mango can soften if left too long.

→ Can I swap out the honey?

Absolutely. Try maple syrup or agave for a vegan twist, or skip it if your mangoes are super sweet.