This Cucumber Mango Salad is the kind of recipe you'll want to make on repeat all summer long. No cooking, no fuss, just sweet mango, crisp cucumber, fresh herbs, and a simple sesame lime dressing that pulls everything together. It's fresh, flavorful, and on the table in 15 minutes!
As a dietitian, one of the most common things people ask me for is 'no lettuce' salad ideas, and cucumber salads are one of my favorite answers! I've shared quite a few over the years, from a sweet red pepper cucumber salad to a corn cucumber salad and a chickpea cucumber salad, but this is actually the first one I've posted with fruit in it. Which is funny because this is something I make for myself almost every summer. It was wayyy past time I finally wrote it down to share with you. Better late than never! 😊
This mango cucumber salad is a great recipe to pair with things like a salmon bowl or to add to hot honey shrimp tacos or fish tacos. It's the perfect dish to bring for summer barbecues and cookouts too!
More Cucumber Salad Recipes
- Cucumber Tomato Salad with Feta (Greek Inspired)
- Carrot Ribbon Cucumber Salad
- Sweet Pepper Cucumber Salad
- Chickpea Cucumber Salad
- Cucumber Corn Salad
- Cucumber Watermelon Salad with Feta
You might also enjoy my mango pico de gallo, cilantro lime chickpea salad, or corn black bean salad.
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Key Ingredient Notes and Substitutions
This cucumber mango salad is made with simple ingredients. Below are some ingredient notes. Check the recipe card at the bottom for ingredient measurements.
Salad Ingredients
- Cucumber - use a crunchy cucumber like English cucumber or Persian cucumbers (also known as mini cucumbers). Both have fewer and smaller seeds and thinner skin than regular cucumbers and hold up better in a cucumber salad.
- Mango - you can use a fresh mango or frozen mango. If I can't find a sweet ripe mango at the store I usually use frozen diced mango and cut it into smaller pieces. Mango adds so much flavor and important nutrients including vitamin C, antioxidants, and fiber.
- Red Onions - red onion adds a bit of sweetness and crunch. If you prefer a more mild onion flavor, use a shallot or soak your red onion in water before adding it to the salad.
- Fresh herbs - this recipe calls for a combination of fresh cilantro and fresh mint. If you want you can also add fresh parsley or fresh basil.
- Sesame Seeds - to add a little crunch. They also provide nutrients like healthy fats, magnesium, and zinc.
Dressing Ingredients
- Lime Juice & Lime Zest - fresh lime juice and zest add a ton of flavor and brightness. Lime also contains ascorbic acid, a natural preservative.
- Low Sodium Soy Sauce - to add a salty component. If you want a gluten-free option, I suggest using coconut aminos.
- Rice Vinegar - I like to use rice vinegar in the salad dressing because it's a bit sweeter than other vinegars, but you can substitute with white vinegar or apple cider vinegar if you want.
- Toasted Sesame Oil - sesame oil has a strong flavor so you only need a small amount. You can use extra-virgin olive oil or avocado oil if you don't like sesame oil.
- Garlic Powder - I use garlic powder instead of fresh garlic because it's more concentrated and a little goes a long way. If you want, you can use 1-2 cloves of fresh garlic instead.
- Fresh Ginger - this is optional, but I like to add grated fresh ginger. It adds a hint of spice and more flavor. Ginger is also full of antioxidants.
How to Make a Mango Cucumber Salad
Below are the instructions for how to make this easy recipe with some visuals that I hope are helpful! Check the recipe card at the bottom for the full recipe.
- Step 1: Dice the mango, cucumber, and red onion. Chop the fresh herbs and grate the ginger (if using) *I gently scoop out some of the cucumber seeds to get rid of some of the moisture. Add everything to a large bowl.
- Step 2: Add the dressing ingredients to a small bowl or mason jar. Whisk it or shake it until everything is emulsified. Add the dressing to the salad and give everything a good toss to combine.
Hint: If you're making this salad in advance, wait to add the dressing right before serving.
Dietitian Tip
This Cucumber Mango Salad is a refreshing side dish, but it isn't a meal by itself. The best way to make it a balanced meal is to add protein and carbohydrates! I suggest serving it with smoked paprika salmon, honey garlic salmon bites, hot honey shrimp, or baked chicken breast. Make it vegan by using a plant-protein. Tofu, edamame, or roasted chickpeas pair great with the flavors in this recipe. Add your favorite grain like cilantro lime rice, whole wheat pasta, or quinoa.
Variations
The great thing about this cucumber mango salad is you can customize to your taste! Below are some ideas.
- Spicy - if you're a fan of spicy foods, add crushed red pepper flakes for a hint of spice.
- Deluxe - add more veggies to amp up the flavor and nutrition even more. Red bell peppers, shredded purple cabbage or carrots, or chopped snap peas are all good options.
- Avocado - add creamy avocado for more texture. If doing so, add it right before serving.
- Add Protein - Mix in your favorite protein if you want. A tin of tuna, baked chicken, tofu, shrimp, or salmon all work great with these flavors. For a plant based option, add edamame or chickpeas.
- Different Dressing - use a Sesame Tahini dressing for a slightly different flavor.
Ideas for Serving Cucumber Mango Salad
- With Your Favorite Protein - add smoked paprika salmon, honey garlic salmon bites, hot honey shrimp, crispy chickpeas, or balsamic chicken breast.
- In a Salmon "Sushi" Bowl - combine it with ginger salmon bites and cilantro lime rice. Top with a spicy mayo for a delicious summer bowl.
- Make a Leafy Salad - serve this crunchy salad on top of leafy greens.
- In a Bento Box - serve this Cucumber salad in a Bento box with cilantro lime rice and your favorite protein.
- With Asian Cuisine - serve it with Thai chicken lettuce wraps or a spring roll bowl.
- With Burgers or at a Summer Cookout - this salad makes a great side with burgers or grilled protein & veggies for something a little different.
Storage
- Refrigerator- store leftovers in the refrigerator in an airtight container for up to 3-4 days.
Expert Tips
- I like to chop everything into small pieces for this recipe so I get a little bit of everything in each bite.
- Scoop out some of the cucumber seeds before chopping the cucumber to get rid of some of the moisture.
- Give it a taste once it's done and add more lime juice or soy sauce as needed.
FAQ
While healthy means something different to everyone, this mango cucumber salad is a nutrient-rich option. It contains several important nutrients including antioxidants, potassium, vitamin C, and vitamin K. For people with dietary intolerances or preferences, it is a vegan recipe and can easily be made gluten-free by using coconut aminos in place of soy sauce.
Some people are genetically sensitive to the soapy-flavored aldehydes in cilantro. If that's you or someone you're serving this recipe to, replace cilantro with parsley or skip it and add an extra dash of lime juice!
According to the National Mango Board, don't look so much at the color of mango to determine if it's ripe and ready. Instead, feel the mango by giving it a gentle squeeze. If it has a little give, it's ready for use! If it's hard, it still has some ripening to do and it won't be as sweet.
Working around the large seed in the middle of a mango can be difficult, but once you learn it, it's easy. I like to cut the mango cheeks off and then use a large spoon to scoop out the flesh of the fruit and then dice it. According to the National Mango Board, there are many ways to cut a mango.
Yes. I do suggest waiting to add the dressing right before serving if you are making this in advance.
Related
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Perfect for Pairing
These are my favorite dishes to serve with Cucumber Mango Salad:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Fresh Cucumber Mango Salad with Sesame Lime Dressing
Equipment
Ingredients
- 1 English Cucumber
- 1 cup mango, diced (I use frozen diced mango and cut it into smaller pieces)
- ½ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- 2 tablespoon fresh mint, chopped
- 1 teaspoon white sesame seeds
Dressing Ingredients
- 1 tablespoon low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoon lime juice
- 1 teaspoon lime zest
- ¼ teaspoon garlic powder
- 1 teaspoon grated ginger (optional)
Instructions
- Dice the mango, cucumber, and red onion. Chop the fresh herbs and grate the ginger (if using) *I gently scoop out some of the cucumber seeds to get rid of some of the moisture. Add everything to a large bowl.
- Add the dressing ingredients to a small bowl or mason jar. Whisk it or shake it until everything is emulsified. Add the dressing to the salad and give everything a good toss to combine.
Notes
- I like to chop everything into small pieces for this recipe so I get a little bit of everything in each bite.
- Scoop out some of the cucumber seeds before chopping the cucumber to get rid of some of the moisture.
- Give it a taste once it's done and add more lime juice or soy sauce as needed.
- Refrigerator- store leftovers in the refrigerator in an airtight container for up to 3-4 days.
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