Mango Cucumber Salad Recipe
Mango Cucumber Salad is a fresh, colourful, and refreshing side dish made with juicy ripe mango, crisp cucumber, red onion, and fresh coriander, tossed in a zesty honey-lime dressing. Quick and easy to prepare, it is perfect for summer meals, barbecues, picnics, or a light, healthy lunch.
Equipment
- 1 Large Mixing Bowl
- 1 Sharp Chef’s Knife
- 1 Chopping Board
- 1 Measuring Spoons And Cup
- 1 Small Food Processor
- 1 Citrus Juicer –
- 1 Serving Spoon:
Ingredients
- 6 Ripe Mangoes
- 1½ Large Cucumbers
- ⅜ Cup Red Onion - Finely Diced
- 1½ Jalapeños - Finely Diced
- 3 Tablespoons Olive Oil
- ⅜ Cup Fresh Lime Juice
- 3 Tablespoons Fresh Coriander
- 4½–6 Tablespoons Honey
- ⅜ Teaspoon Salt
- ¾ Teaspoon Garlic Powder
- ⅜ Teaspoon Cayenne Pepper
- ⅜ Teaspoon Black Pepper
Instructions
Step 1: Prepare The Mango
- Wash and dry the mangoes.
- Slice each mango around the central stone.
- Score the flesh into cubes while attached to the skin, then scoop the cubes away with a spoon, or peel first and cut the flesh on the board.
- Keep the cubes reasonably similar in size.
- Avoid using mangoes that are so soft they collapse under the knife.
Step 2: Prepare The Cucumber
- Wash the cucumber thoroughly and dry it.
- Leave the thin skin on if using English cucumber.
- Cut the cucumber into bite-sized cubes.
- If using cucumber with thick skin or large seeds, peel it and remove some of the watery centre before cutting.
- Keep the pieces firm and crisp.
Step 3: Dice The Onion And Jalapeño
- Finely dice the red onion.
- Dice the jalapeño carefully.
- Remove the seeds and inner membrane for a milder Mango Cucumber Salad.
- Wash your hands thoroughly after handling fresh chilli.
Step 4: Make The Honey-Lime Dressing
- Add the olive oil, fresh lime juice, coriander, honey, salt, garlic powder, cayenne pepper and black pepper to a small food processor.
- Blend briefly until the coriander is finely incorporated and the dressing is evenly combined.
- Taste the dressing.
- Add more honey if it is too sharp, or more lime juice if it is too sweet.
- Increase the cayenne gradually if you prefer more heat.
Step 5: Combine The Salad
- Place the diced mango, cucumber, red onion and jalapeño in the large mixing bowl.
- Pour the dressing over the ingredients.
- Gently fold everything together using a large spoon or salad servers.
- Continue folding until the dressing lightly coats the mango and vegetables.
- Avoid vigorous stirring so the mango remains intact.
Step 6: Taste And Finish
- Taste the Mango Cucumber Salad before serving.
- Adjust with a small pinch of salt, a squeeze of lime, extra honey or additional chilli as needed.
- Allow the salad to stand for approximately 5 minutes so the flavours can mingle.
- Serve while the cucumber remains crisp and the mango retains its shape.
Notes
- 🥭 Use Firm-Ripe Mangoes: Choose sweet, fragrant mangoes that are ripe but firm enough to hold their shape when diced.
- 🥒 Keep the Cucumber Crisp: Use fresh, firm cucumber and prepare it just before assembling the salad for the best crunch.
- 🍋 Use Fresh Lime Juice: Freshly squeezed lime gives the dressing a brighter, more refreshing flavour.
- 🍯 Adjust the Honey: Start with less honey and add more to taste, especially if your mangoes are naturally very sweet.
- 🌶️ Control the Heat: Reduce or omit the jalapeño and cayenne for a mild salad, or add more for extra spice.
- 🥗 Fold Gently: Toss the ingredients carefully to prevent the ripe mango pieces from becoming mashed.
- ⏱️ Serve Fresh: For the best texture and flavour, add the dressing shortly before serving.
- 🧊 Store Properly: Refrigerate leftovers in an airtight container and enjoy within 3 days for the best quality.