Bright mango, crisp cucumber, and mint that smells like summer — all tossed in a zingy lime dressing. This Cucumber-Mango & Mint Salad makes picnics, potlucks, and lazy lunches look like you actually tried. Spoiler: you didn’t sweat for it.
I first made this salad on a scorching afternoon when the oven felt like a punishment. I grabbed ripe mangoes from the market, a crunchy English cucumber, and five minutes later we had a bowl everyone loved. You’ll see why it keeps showing up in my meal rotation.
Why you’ll want this salad in your life
- No cooking required — perfect when you want fresh without fuss.
- Totally vegan — I swapped honey for maple syrup so it stays 100% plant-based.
- Quick — you finish it in about 10 minutes.
- Versatile — serve it as a side, salsa, or topping for bowls and tacos.
Ever wondered how a three-ingredient combo can taste so bright? Fresh fruit plus a little acid and salt wake up every flavor. Trust me.
What this recipe delivers
- Prep time: 10 minutes
- Total time: 10 minutes
- Serves: 4 (~1 ⅓ cup servings)
- Course: Salad / Side
- Cuisine: Caribbean-inspired / Mexican-inspired / Vegan / Oil-free
- Keeps: 2–3 days in the fridge (not freezer friendly)
- Estimated calories per serving: ~108 kcal
Ingredients — what you need for the perfect bowl
- 2 ½ cups chopped ripe mango (about 2–3 large mangoes / ~550 g)
- 2 cups cucumber, cut into small cubes (English or hothouse cucumber)
- 1 cup cherry tomatoes, quartered
- 2 Tbsp finely minced shallot (or red onion)
- 2 Tbsp finely chopped fresh cilantro or parsley
- 2 Tbsp lime juice (about 1 lime / ~30 ml)
- 1/2 tsp maple syrup (optional — use if mangoes lack sweetness)
- 1/2 tsp sea salt (adjust to taste)
Bold tip: use ripe but firm mangoes for fruit that holds up in the salad.
Equipment for Cucumber-Mango & Mint Salad
- Cutting board and sharp chef’s knife
- Mixing bowl (medium)
- Measuring spoons and cups
- Citrus juicer (optional, but handy)
- Serving spoon and airtight container for storing
No spiralizer, no mandoline, no drama. FYI, a small paring knife works fine if you don’t want to haul out the big one.
Step-by-step instructions for Cucumber-Mango & Mint Salad
1. Prep your produce
Wash the cucumbers and tomatoes. Peel and dice the mango into small cubes. Mince the shallot and chop the cilantro.
2. Combine the base
In a medium mixing bowl, add the chopped mango, cucumber, quartered cherry tomatoes, minced shallot, and chopped cilantro. Toss gently so you don’t bruise the mango.
3. Make the dressing & finish
Whisk lime juice, maple syrup, and salt in a small cup. Pour the dressing over the salad and toss to coat evenly. Taste and adjust: add more lime for brightness, more maple if your mangoes feel shy, or another pinch of salt if it needs depth.
4. Serve immediately
Scoop into bowls or a pretty serving dish and serve right away.
Note: If the salad looks watery after sitting, drain the excess liquid before serving. The cucumber will breathe out water; that’s normal.
Tips to keep this salad crisp and not soggy
- Salt the cucumber lightly only if you want to pull some moisture out; then pat dry with paper towels. Too much salt makes it soggy.
- Chill the mango and cucumber before assembling; cold ingredients stay firmer longer.
- Dress at the last minute if you plan to serve after a couple hours. If you must dress early, use half the dressing and add more later.
- Use firm-ripe mangoes — soft, overripe mangoes turn mushy and make the salad syrupy.
- Store in a single layer when possible; avoid packing it tightly so air circulates and flavors stay fresh.
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Storage & make-ahead
- Refrigerator: Store in an airtight container for 2–3 days. The salad remains tasty, but the cucumber releases water over time. Drain before serving.
- Freezer: Don’t freeze this salad. The cucumber and mango won’t survive thawing.
- Make-ahead trick: Chop everything and keep components separate in the fridge for up to 24 hours. Toss with dressing 10 minutes before serving for the freshest texture.
Optional toppings & variations (try these!)
- Toasted coconut flakes — for tropical crunch.
- Toasted pepitas or chopped cashews — add a nutty bite.
- Sliced avocado — creamy contrast (add at last minute).
- Thinly sliced jalapeño — for a spicy kick.
- Sprinkle of chili powder or Tajín — gives a Mexican-style brightness.
- Swap cilantro for mint for an herbal twist.
Want to make it oil-free? Stick with lime and maple — this recipe already avoids oil.
Serving suggestions
I serve this Cucumber-Mango & Mint Salad with jerk tofu bowls, grilled plantains, or as a topping for black bean tacos. It also makes a killer picnic side next to cold rice paper rolls. The juicy mango plays well against smoky or spiced mains — think of it as the bright contrast to everything savory.
Ever tried it on a bed of quinoa? That turns it into a light, refreshing lunch that keeps you full without weighing you down.
Nutritional (per ~1 ⅓ cup serving)
- Calories: ~108 kcal
- Carbohydrates: ~26.7 g
- Protein: ~2.1 g
- Fat: ~0.7 g
- Fiber: ~3.7 g
- Vitamin C: ~62 mg
This salad stays low in fat and delivers a nice vitamin punch — great for summer lunches or whenever you want something bright and light.
How this compares to similar salads
- Versus mango salsa: This salad includes cucumber and shallot, so it feels more substantial than a chunky salsa. Serve it like a salsa or eat it as a side.
- Versus a classic cucumber salad: The mango adds natural sweetness and tropical depth. The lime-maple dressing gives it a sharper, fruitier profile.
- Versus a watermelon-mint salad: Both feel summery, but mango holds up better for picnics and travels without turning watery as fast.
In short, this salad sits between salsa and salad — bright enough to top tacos, substantial enough to stand alone.
Common questions
Q: Can I use frozen mango?
A: You can, but thaw it first and drain excess liquid. Fresh mango gives the best texture.
Q: Can I make it spicier?
A: Yes — toss in thin jalapeño slices or a sprinkle of red pepper flakes.
Q: Is maple syrup mandatory?
A: No. Use it only if your mangoes lack sweetness. You can skip it and still get a balanced flavor thanks to the lime.
My Final notes
I love this Cucumber-Mango & Mint Salad because it feels effortless and somehow impressive. It travels well to potlucks, pairs beautifully with spicy mains, and the ingredients keep the cost low. Most importantly, it tastes like sunshine in a bowl. IMO, that’s the exact kind of recipe every home cook needs in rotation.
So next time the weather nudges you toward something fresh, toss this together. It takes ten minutes, looks gorgeous, and makes you look like a culinary wizard with minimal effort.
Cucumber-Mango & Mint Salad
Ingredients
Equipment
Method
- Prep your produce
- Wash the cucumbers and tomatoes. Peel and dice the mango into small cubes. Mince the shallot and chop the cilantro.
- Combine the base
- In a medium mixing bowl, add the chopped mango, cucumber, quartered cherry tomatoes, minced shallot, and chopped cilantro. Toss gently so you don’t bruise the mango.
- Make the dressing & finish
- Whisk lime juice, maple syrup, and salt in a small cup. Pour the dressing over the salad and toss to coat evenly. Taste and adjust: add more lime for brightness, more maple if your mangoes feel shy, or another pinch of salt if it needs depth.
- Serve immediately
- Scoop into bowls or a pretty serving dish and serve right away.
- Note: If the salad looks watery after sitting, drain the excess liquid before serving. The cucumber will breathe out water; that’s normal.
- Tips to keep this salad crisp and not soggy
- Salt the cucumber lightly only if you want to pull some moisture out; then pat dry with paper towels. Too much salt makes it soggy.
- Chill the mango and cucumber before assembling; cold ingredients stay firmer longer.
- Dress at the last minute if you plan to serve after a couple hours. If you must dress early, use half the dressing and add more later.
- Use firm-ripe mangoes — soft, overripe mangoes turn mushy and make the salad syrupy.
- Store in a single layer when possible; avoid packing it tightly so air circulates and flavors stay fresh.
Notes
Nutritional (per ~1 ⅓ cup serving)
- Calories: ~108 kcal
- Carbohydrates: ~26.7 g
- Protein: ~2.1 g
- Fat: ~0.7 g
- Fiber: ~3.7 g
- Vitamin C: ~62 mg
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.