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Cucumber-Mango & Mint Salad

Cucumber-Mango & Mint Salad

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American
Calories: 108
Ingredients Equipment Method Notes

Ingredients
  

  • 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

  • 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

Method
 

  1. Prep your produce
  2. Wash the cucumbers and tomatoes. Peel and dice the mango into small cubes. Mince the shallot and chop the cilantro.
  3. Combine the base
  4. 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.
  5. Make the dressing & finish
  6. 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.
  7. Serve immediately
  8. Scoop into bowls or a pretty serving dish and serve right away.
  9. Note: If the salad looks watery after sitting, drain the excess liquid before serving. The cucumber will breathe out water; that’s normal.
  10. Tips to keep this salad crisp and not soggy
  11. 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.
  12. Chill the mango and cucumber before assembling; cold ingredients stay firmer longer.
  13. 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.
  14. Use firm-ripe mangoes — soft, overripe mangoes turn mushy and make the salad syrupy.
  15. 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