Mango Cucumber Salad Recipe – Sweet and Tangy Refreshment
There are certain dishes that just taste like sunshine, and this Mango Cucumber Salad Recipe is one of them. On a warm day, when the thought of turning on the oven is the last thing on my mind, this is the recipe I turn to. It’s a vibrant, refreshing mix of sweet, juicy mango and crisp, cool cucumber, all brought together with a dressing that hits every note: tangy, salty, sweet, with a gentle hum of heat. It’s the kind of food that makes you feel good from the inside out.
This salad is inspired by the bold and brilliant flavours of Thai cuisine, where the balance of contrasting tastes and textures is an art form. We’re not aiming for punishing heat here; instead, we’re creating a layered experience. You get the soft sweetness from the ripe mango, a satisfying crunch from the cucumber and roasted peanuts, the sharp bite of red onion, and the fresh, aromatic lift from heaps of mint and coriander. My kids absolutely devour this every time I make it, often picking out the mango pieces first!
It’s a wonderfully versatile dish that works beautifully for a light lunch on its own, as a stunning side for a summer barbecue, or alongside some simple grilled fish. This mango salad recipe is straightforward to make and relies on fresh, vibrant ingredients to do the heavy lifting. It’s less about complex techniques and more about celebrating how incredible simple ingredients can be when you put them together in the right way.
Recipe Overview
This Mango Cucumber Salad recipe is a delightful study in contrasts. The dressing is the heart of the dish, a punchy combination of lime juice, fish sauce, and a touch of sugar that coats every ingredient. You can expect a bright, zesty flavour profile that is immensely refreshing. After making this a few times, I discovered that letting the dressing sit for just 10 minutes before using it allows the garlic to mellow and the sugar to dissolve completely, creating a much smoother, more balanced taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Servings: 4 as a side, 2 as a main
- Difficulty: Easy
Why You’ll Love This Mango Cucumber Salad Recipe
- Genuine Flavour: The taste is incredibly dynamic. You get the lush, tropical sweetness of the mango, which is immediately balanced by the sharp, zesty lime and the savoury, umami depth of the fish sauce. The cucumber provides a clean, watery crunch that makes the whole thing feel so light.
- Ready in Under 20 Minutes: From chopping board to table, this salad comes together in about 20 minutes, making it ideal for those evenings when you want something substantial and delicious without spending ages in the kitchen.
- Flexible Recipe: This recipe is a great canvas for customisation. You can dial the heat up or down by adjusting the amount of fresh chilli. If you’re not a fan of coriander, use extra mint or even some fresh Thai basil.
- Great for Summer Gatherings: It’s a brilliant dish for taking to a potluck or serving at a barbecue. It’s naturally light and pairs wonderfully with grilled meats and fish, cutting through richer flavours with its bright acidity.
- Family Tested: This is one of those salads that disappears astonishingly fast in my house. My husband, who’s usually picky about salads, asked for seconds the first time I made it, which is the highest praise I can get!
Ingredients You’ll Need
For this salad, the quality of your ingredients truly shines through, especially the mango. You’re looking for one that is ripe and sweet but still firm enough to hold its shape when sliced. I find Ataulfo or Honey mangoes work best as they are less fibrous. For the fish sauce, I prefer using the Squid brand; it has a clean, savoury flavour that isn’t overwhelmingly pungent.
- For the Salad:
- 2 large, ripe but firm mangoes (about 500g)
- 1 large cucumber (about 300g)
- 1 small red onion (about 80g), very thinly sliced
- 1 red chilli, deseeded and finely sliced
- A large handful of fresh mint leaves (about 20g), roughly chopped
- A large handful of fresh coriander (about 20g), roughly chopped
- 75g roasted salted peanuts, roughly chopped
- For the Dressing:
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tbsp soft brown sugar
- 1 clove of garlic, finely minced or grated
Sara’s Tip: To easily slice your red onion super thin, use a mandoline if you have one. If not, use your sharpest knife and take your time. You can also soak the sliced onion in cold water for 10 minutes to mellow its sharp flavour, then drain well before adding to the salad.
How to Make Mango Cucumber Salad
The process for this cucumber salad recipe is all about preparation. Once your ingredients are chopped and the dressing is mixed, it all comes together in a matter of moments. The key is to dress the salad just before you plan to serve it to maintain that wonderful crunch from the cucumber and peanuts.
- Make the Dressing: In a small jar with a tight-fitting lid, combine the lime juice, fish sauce, rice vinegar, soft brown sugar, and minced garlic. Screw the lid on tightly and shake vigorously for about 30 seconds until the sugar has completely dissolved. Set aside for at least 10 minutes to allow the flavours to meld.
- Prepare the Cucumber: Wash and dry the cucumber. You can peel it completely, leave some stripes of skin on for colour, or leave it unpeeled. Slice it in half lengthways and, using a teaspoon, scrape out the watery seeds. This step is crucial for preventing a soggy salad. Slice the cucumber into thin half-moons.
- Prepare the Mango: The easiest way to tackle a mango is to slice the “cheeks” off either side of the large, flat stone in the middle. You can find a great visual guide on a site like Serious Eats. Score the flesh of each cheek in a diamond pattern without cutting through the skin. Then, you can either push the skin from underneath to pop the cubes out or use a spoon to scoop them away from the skin. For this salad, I prefer to peel the cheeks and then slice the flesh into thin batons.
- Chop the Fresh Ingredients: Very thinly slice the red onion and the deseeded red chilli. Roughly chop your fresh mint, coriander, and the roasted peanuts. Keep the peanuts separate for now.
- Assemble the Salad: In a large salad bowl, combine the sliced mango, cucumber, red onion, and red chilli. What works best for me is to use my hands to gently toss everything together, ensuring the ingredients are evenly distributed without bruising the delicate mango.
- Dress and Serve: Just before you’re ready to eat, give the dressing one last shake and pour about three-quarters of it over the salad. Toss gently to coat everything. Have a taste and add more dressing if you feel it needs it.
- Final Touches: Add the chopped mint and coriander and most of the chopped peanuts, giving it one final, gentle toss. Transfer to a serving platter and sprinkle the remaining peanuts over the top. Serve immediately.
Tips From My Kitchen
- Temperature Control: For the most refreshing salad, make sure your mango and cucumber are well-chilled before you start. I often pop them in the fridge for at least an hour beforehand. It makes a noticeable difference on a hot day.
- The Secret Step: I learned that letting the dressing rest is non-negotiable. That 10-minute wait allows the raw garlic’s harshness to soften and the sugar to fully dissolve, creating a perfectly balanced sweet and savoury dressing. Don’t skip it!
- Make-Ahead: You can prepare all the components ahead of time. The dressing can be made up to 3 days in advance and stored in the fridge. The vegetables and herbs can be chopped a day ahead, but store the mango separately from the cucumber and onion in airtight containers. Combine and dress just before serving.
- Storage: This salad is best enjoyed fresh. If you do have leftovers, store them in an airtight container in the fridge for up to 24 hours. The cucumber will lose some of its crispness, but the flavours will still be lovely.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just some basic kitchen tools.
- Large salad bowl
- Sharp knife and cutting board
- Small jar with a lid (for the dressing)
- Vegetable peeler
- Salad servers or tongs
Delicious Variations to Try
One of the best things about this salad is how easily you can adapt it. Here are a few variations we enjoy at home:
- Spicy Version: If you love heat, use one or two Thai bird’s eye chillies instead of the milder red chilli. Leave the seeds in if you’re feeling brave! A pinch of dried chilli flakes in the dressing also works well.
- Vegan Option: To make a completely plant-based version, simply swap the fish sauce for an equal amount of light soy sauce or tamari. You may need to add a small pinch of salt to compensate, so taste and adjust.
- Different Protein: This salad is a fantastic base for added protein. Some cooked and cooled king prawns are a classic addition. Shredded poached or grilled chicken also works wonderfully, as does some crispy fried tofu.
What to Serve With This Mango Cucumber Salad
While this salad is a star on its own, it also plays very well with others. Its bright, zesty character provides a brilliant contrast to richer, savoury dishes.
- Grilled Fish or Prawns: A simple piece of grilled sea bass or some barbecued king prawns are a natural partner. The salad’s acidity cuts through the richness of the seafood perfectly.
- Chicken Satay: The peanut notes in the salad echo the flavours in a classic chicken satay, making them an excellent pair for a summer meal. It also works beautifully alongside my Bang Bang Chicken Thighs.
- Drink Pairing: A crisp, dry white wine with tropical notes, like a Sauvignon Blanc from New Zealand, is a superb match. For a non-alcoholic option, a sparkling elderflower pressé or a simple lime and soda works a treat. If you’re looking for something a bit more decadent for dessert, my Peach Crumb Cheesecake would be a lovely follow-up.
Frequently Asked Questions
Mango Cucumber Salad Recipe
Ingredients
Method
- Make the Dressing: In a small jar with a tight-fitting lid, combine the lime juice, fish sauce, rice vinegar, soft brown sugar, and minced garlic. Screw the lid on tightly and shake vigorously for about 30 seconds until the sugar has completely dissolved. Set aside for at least 10 minutes to allow the flavours to meld.
- Prepare the Cucumber: Wash and dry the cucumber. You can peel it completely, leave some stripes of skin on for colour, or leave it unpeeled. Slice it in half lengthways and, using a teaspoon, scrape out the watery seeds. This step is crucial for preventing a soggy salad. Slice the cucumber into thin half-moons.
- Prepare the Mango: The easiest way to tackle a mango is to slice the "cheeks" off either side of the large, flat stone in the middle. You can find a great visual guide on a site like Serious Eats. Score the flesh of each cheek in a diamond pattern without cutting through the skin. Then, you can either push the skin from underneath to pop the cubes out or use a spoon to scoop them away from the skin. For this salad, I prefer to peel the cheeks and then slice the flesh into thin batons.
- Chop the Fresh Ingredients: Very thinly slice the red onion and the deseeded red chilli. Roughly chop your fresh mint, coriander, and the roasted peanuts. Keep the peanuts separate for now.
- Assemble the Salad: In a large salad bowl, combine the sliced mango, cucumber, red onion, and red chilli. What works best for me is to use my hands to gently toss everything together, ensuring the ingredients are evenly distributed without bruising the delicate mango.
- Dress and Serve: Just before you're ready to eat, give the dressing one last shake and pour about three-quarters of it over the salad. Toss gently to coat everything. Have a taste and add more dressing if you feel it needs it.
- Final Touches: Add the chopped mint and coriander and most of the chopped peanuts, giving it one final, gentle toss. Transfer to a serving platter and sprinkle the remaining peanuts over the top. Serve immediately.
Notes
I really hope you give this refreshing mango cucumber salad recipe a try. It’s become such a staple in my kitchen during the warmer months, and it always gets compliments whenever I serve it to guests. It’s proof that you don’t need a long list of complicated ingredients to create something truly special. If you do make it, I’d love to hear what you think! Please leave a comment below and let me know how it turned out for you. Enjoy! – Sara
