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Easy Mango Cucumber Salad Recipe

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4.3 from 88 reviews

This Easy Mango Cucumber Salad is a fresh, crunchy, and sweet side dish perfect for pairing with spicy and smoky mains like tacos and enchiladas. Made with just 7 simple ingredients and ready in 10 minutes, it offers a vibrant combination of mango, cucumber, cherry tomatoes, shallots, cilantro, and lime juice. This versatile salad is naturally gluten-free, vegan, oil-free, and infused with Caribbean and Mexican-inspired flavors.

  • Total Time: 10 minutes
  • Yield: Approximately 3 servings (~1 ⅓ cup servings each)

Ingredients

Salad Ingredients

  • 2 ½ cups chopped ripe mango, cut into small cubes (about 2-3 large mangoes, ~550 g)
  • 2 cups cucumber, cut into small cubes (preferably English cucumber, about 1 large cucumber, ~250 g)
  • 1 cup cherry tomatoes, quartered
  • 2 Tbsp finely minced shallot (1 small shallot, ~20 g, or substitute red onion)
  • 2 Tbsp finely chopped fresh cilantro or parsley
  • 2 Tbsp lime juice (about 1 lime, ~30 ml)
  • ½ tsp maple syrup (optional, depending on mango sweetness)
  • ½ tsp sea salt

Instructions

  1. Combine the Fresh Ingredients: In a medium mixing or serving bowl, add the chopped mango, chopped cucumber, quartered cherry tomatoes, finely minced shallot, and chopped cilantro or parsley. Gently toss these ingredients together to mix evenly.
  2. Add Dressing and Seasoning: Pour in the lime juice and sprinkle the sea salt over the salad. If desired, add the maple syrup to enhance sweetness based on mango ripeness.
  3. Toss to Coat: Toss the salad again until all ingredients are evenly coated with the lime juice, maple syrup, and salt for balanced flavors.
  4. Adjust Seasoning: Taste the salad and add more lime juice for extra brightness, maple syrup for additional sweetness, or salt for overall flavor balance if needed.
  5. Serve Immediately: Enjoy this refreshing salad as a side dish with smoky or spicy mains such as jerk tofu bowls, lentil tacos, enchiladas, or baked fish tacos. Leftovers keep well in the refrigerator for 2-3 days but are not suitable for freezing.

Notes

  • This salad is best served fresh to retain the vibrant texture and flavor.
  • If mangoes are not very sweet, adding the optional maple syrup enhances the sweetness.
  • Use English cucumber for less bitterness and a crisper texture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
  • This salad is naturally gluten-free, vegan, and oil-free.
  • Not freezer friendly due to fresh produce.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Side
  • Method: No-Cook
  • Cuisine: Caribbean-Inspired, Mexican-Inspired
  • Diet: Gluten Free, Vegan

Find it online: https://ellarecipe.com/easy-mango-cucumber-salad-recipe/