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This vibrant Mango Cucumber Salad is bursting with fresh mangoes and crisp cucumbers, all bound together by a zesty lime dressing. It is my go to summer recipe when I need something quick, refreshing, and healthy. I love serving it as a light lunch on hot days or as a colorful side dish at backyard picnics. The colors alone are enough to make everyone reach for seconds before the first bite.
I first brought this salad to a family BBQ and it disappeared so quickly people actually asked if I had made a double batch. Now it is my signature bring along dish
Ingredients
- Mangoes: Choose ripe and juicy mangoes for maximum sweetness and color Look for fruit that yields slightly when gently pressed
- Cucumbers: Opt for firm and fresh cucumbers with thin skin such as English or Persian varieties They bring hydrating crunch to every bite
- Red bell pepper: Adds a subtle sweetness and a bold pop of color Select peppers that are glossy and heavy for their size
- Lime juice: Freshly squeezed lime juice brightens flavors throughout Choose limes that feel heavy and have a smooth skin for maximum juice
- Red onion optional: Thin slices add sharpness and mild spice Use mild red onions for the best salad flavor
- Cilantro: Brings herbal freshness throughout the salad Pick leaves that are bright green and not wilting
- Olive oil: A light drizzle provides a smooth finish Use extra virgin olive oil for a richer taste
- Salt and pepper: Essential for seasoning and drawing out natural flavors Use freshly ground pepper if possible
Step-by-Step Instructions
- Prep the Vegetables:
- Dice the cucumbers and mangoes into similar sized bite pieces This helps every forkful get all the best flavors Slice the red onion very thinly so it does not overpower
- Mix the Salad Base:
- In a large bowl mix together the cucumbers mangoes sliced onion and chopped cilantro Toss well to evenly distribute the colors and flavors
- Make the Dressing:
- In a small bowl whisk together lime juice olive oil salt and pepper until smooth Taste and adjust the seasoning to your preference A touch of honey can be added for extra sweetness if you like
- Dress the Salad:
- Pour the dressing over the salad mixture Gently toss so every veggie and fruit piece gets coated Let the salad chill in the refrigerator for fifteen to twenty minutes so flavors blend
- Finish and Serve:
- Sprinkle the chopped red bell pepper on top for color and crunch Give one final gentle toss right before serving Add extra cilantro if desired Serve chilled as a side or light lunch
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My favorite part of this salad is the mango because it adds a lush juicy texture and lively color Every time I chop the mangoes with my kids they sneak bites and laugh at the sticky mess We always end up with a little less mango in the bowl and a few sweet memories made
Storage Tips
This salad keeps well in the fridge for up to two days Store in an airtight container to maintain crispness If prepping ahead toss with dressing just before serving to keep the veggies from getting soggy
Ingredient Substitutions
If you do not have mango try using pineapple or ripe peaches for a twist For more protein add some diced avocado or a few chunks of grilled chicken For those not fond of cilantro fresh mint or basil can make a delightful swap
Serving Suggestions
Serve this salad alongside grilled meats as a fresh counterpoint It is also tasty over a bed of greens or topped with roasted nuts for extra crunch I often scoop leftovers into lettuce wraps for a quick light lunch
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Cultural and Historical Context
Mango cucumber salad is common in many tropical cuisines where fresh produce shines It reflects the vibrant flavors of Southeast Asia and Latin America by balancing sweet spicy and herbal elements Growing up in a warm climate I learned to appreciate how such salads help beat the heat and add flair to simple meals
Commonly Asked Questions
- → What kind of mango works best?
Choose ripe, firm mangoes for the perfect balance of sweetness and texture. Ataulfo or Kent mangoes are particularly suitable.
- → Can I prepare this salad in advance?
Yes, you can make it a few hours ahead. Chill it in the refrigerator to let the flavors blend, but add the dressing close to serving for the freshest taste.
- → How can I add extra protein?
Grilled chicken, shrimp, or cubed tofu make excellent additions, transforming the salad into a more filling meal.
- → Should the cucumbers be peeled?
It's up to you! Leaving the skin adds crunch and color, but peeling can create a milder flavor and softer texture.
- → Is the red onion essential?
Red onion adds a sharp note, but you can omit or reduce it for a gentler flavor or substitute with milder shallots.
- → How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator; best enjoyed within 24 hours for maximum freshness.