Fruit Salads

Mango Cucumber Salad

This mango cucumber salad is a zesty, Thai-inspired bowl that wakes up your whole meal — sweet mango, crisp cucumber, red chili, and herbs in a lime-fish sauce dressing. Sweet, sour, salty, and spicy all at once, it is the perfect foil for grilled meat or fish and cuts through anything rich. It takes fifteen minutes, needs no cooking, and delivers a bright, punchy hit of flavor with real crunch.

Mango Cucumber Salad
15 minPrep time
15 minTotal time
4Servings
170Kcal / serving

Ingredients

  • 2 ripe but firm mangoes, julienned
  • 1 cucumber, julienned
  • 1 red chili, thinly sliced
  • 1/4 red onion, sliced
  • 1/4 cup cilantro and mint
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tsp honey
  • 2 tbsp crushed peanuts

Instructions

  1. Prep the produce

    Julienne the mango and cucumber into thin matchsticks for the best texture.

  2. Make the dressing

    Whisk the lime juice, fish sauce, honey, and sliced chili until the honey dissolves.

  3. Toss

    Combine the mango, cucumber, onion, and herbs, then pour over the dressing and toss.

  4. Finish

    Scatter over the crushed peanuts and serve right away for maximum crunch.

Finish it with a homemade greek yogurt ranch, or pair it with our Citrus Avocado Salad for a bigger spread. New to building bowls from scratch? Start with our Best Salad Ingredients for Fresh, Healthy Meals guide.

The MakeSalads secretChoose mangoes that are ripe but still firm — soft, mushy mango falls apart when you julienne it, while firm fruit gives you clean, crisp matchsticks.

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