Get ready to fall in love with the bright, refreshing flavors of Mango Cucumber Salad! Juicy, sun-ripened mango mingles with crisp cucumbers, crunchy red peppers, and fragrant herbs, all tossed in a tangy, zippy dressing that brings everything to life. This vibrant side dish is a true celebration of color and texture—a dazzling salad that’s as perfect for a weeknight dinner as it is for a backyard barbecue. If you’ve been searching for a salad that’s sweet, savory, crunchy, and oh-so-addicting, Mango Cucumber Salad is about to become your new obsession.

Mango Cucumber Salad Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is the name of the game here! Each ingredient shines in its own way, contributing to that irresistible blend of bold colors, flavors, and crunch. You don’t need a long shopping list, but every single addition plays a starring role.

Mango: Ripe but firm mangoes are key—they add natural sweetness and a tender, juicy bite that’s downright addictive.
Cucumber: Mini cucumbers are the crunch champions here, lending coolness and a refreshing snap to every bite.
Red Onion: Thin slices bring a gentle bite and beautiful purple color that look gorgeous mingling with the mango.
Red Bell Pepper: Diced for color and crunch, red bell pepper brings a refreshing sweetness that pairs beautifully with fruit.
Cilantro: Chopped, leafy cilantro packs huge herbal flavor and helps tie the whole salad together with its fresh, citrusy aroma.
Scallion (optional): These mild green onions provide a little extra crispness and color, but feel free to skip if you’re not a fan.
Lime Juice: Freshly squeezed lime juice gifts the dressing a vibrant zing that brightens every ingredient.
Olive Oil: Just a touch of extra virgin olive oil gives the dressing a luxe finish and helps the flavors meld.
White Wine Vinegar: Tangy and light, this vinegar boosts the acidity, balancing both the sweetness and savory notes.
Maple Syrup: Just a bit is all you need for a subtle, natural sweetness that softens the edges of the dressing.
Salt: Essential! Salt heightens all the natural flavors, making every ingredient pop.
Crushed Black Pepper: Adds an extra layer of gentle heat and spice, perfectly balancing the sweet and tart elements.

How to Make Mango Cucumber Salad

Step 1: Chop and Prep All Your Produce

Begin by coring and cubing your mango, making sure to get nice, firm pieces that will hold up in the salad. Slice your mini cucumbers into thin coins for extra crunch, then thinly slice red onion and dice the red bell pepper. Chop the cilantro leaves roughly—don’t be shy, they really make the salad sing. If you’re adding scallions, slice them thin. Place everything in a large bowl and take a moment to appreciate that rainbow of colors coming together!

Step 2: Whip Up the Tangy Dressing

Grab a small bowl or a clean jar. Whisk together the lime juice, olive oil, white wine vinegar, maple syrup, salt, and crushed black pepper. If you prefer, simply shake all the ingredients together in a mason jar for an emulsified, creamy finish. The dressing should taste tart and zesty with just a hint of sweetness—perfectly customized to elevate those juicy mango and crisp cucumber pieces.

Step 3: Toss Everything Together

Pour the freshly mixed dressing over your bowl of sliced produce. With clean hands or a big salad spoon, gently toss everything together until each piece is lightly coated and glistening. Be tender here—the goal is to keep the mango cubes intact so every bite is bursting with texture and flavor.

Step 4: Let the Flavors Mingle

If you have the time (and the willpower!), place the finished salad in the fridge for 30–60 minutes before serving. This quick chill helps the flavors meld and gives the salad its signature refreshing crispness—trust me, it’s worth the wait!

Step 5: Serve and Enjoy

Just before serving, give the Mango Cucumber Salad one last gentle toss. Go ahead and sprinkle another pinch of crushed black pepper or a handful of scallions over the top for that final touch. Now you’re ready to serve a bowl of pure, fresh flavor!

How to Serve Mango Cucumber Salad

Garnishes

For a real wow factor, top your Mango Cucumber Salad with extra chopped cilantro or a few more scallions. A few grinds of black pepper or even a sprinkle of toasted sesame seeds can add drama and crunch that takes things up a notch. If you’re a fan of heat, a dusting of chili flakes is a simple way to give every bite a little extra excitement.

Side Dishes

This salad is a champion side for grilled chicken, fish tacos, or any barbecued meat. It’s also perfection next to spicy curries, veggie stir fries, or even tucked into a grain bowl with cooked quinoa or jasmine rice. In short, Mango Cucumber Salad is your ticket to balancing rich dishes with cool, crisp brightness.

Creative Ways to Present

Try spooning your salad into lettuce cups for handheld bites at a summer party, or layer it in a clear trifle dish to really show off those vibrant colors. You can even pile it onto crispy tostada shells for an appetizer that turns heads. However you present it, Mango Cucumber Salad never fails to bring elegant, joyful energy to your table!

Make Ahead and Storage

Storing Leftovers

Pop any leftovers into an airtight container and store them in the refrigerator. The salad will stay crisp and delicious for up to two days, though the mango will soften a bit and the flavors will intensify. For the best texture, enjoy it as soon as possible after tossing with the dressing.

Freezing

Sadly, Mango Cucumber Salad doesn’t love the freezer. Freezing breaks down the texture of both mango and cucumber, resulting in a soggy salad when thawed. For maximum flavor and crunch, always stick to fresh!

Reheating

No need for reheating—this salad is meant to be enjoyed cold or at room temperature. If it’s been sitting in the fridge for a while, give it a quick toss to redistribute the dressing before serving.

FAQs

Can I use a different type of vinegar in the dressing?

Absolutely! If you don’t have white wine vinegar on hand, rice vinegar or apple cider vinegar will work beautifully. Just be aware that each will bring a slightly different note to your Mango Cucumber Salad.

What kind of mango works best?

Choose a ripe, slightly firm mango variety such as Ataulfo or Kent. You want cubes that are juicy but still hold their shape, so avoid overly ripe or stringy mangoes for the best salad texture.

How do I prevent the salad from getting watery?

Remove seeds from your cucumber if they’re large and watery, and be sure to use slightly firm mango. Toss the dressing just before serving to avoid excess liquid pooling at the bottom of your Mango Cucumber Salad.

Is this salad spicy?

The recipe as written isn’t spicy at all, but you can give it some heat by adding sliced chili peppers or a little sprinkle of crushed red pepper flakes to your Mango Cucumber Salad.

Can I add protein to make it a meal?

Definitely—grilled shrimp, diced chicken, or even crispy tofu pair wonderfully. Just toss your protein of choice in right before serving for a satisfying, all-in-one Mango Cucumber Salad meal.

Final Thoughts

There’s something magical about how a handful of simple, fresh ingredients come together in Mango Cucumber Salad—it truly feels like summer in a bowl. Give it a try and let your taste buds (and your friends!) fall in love with this vibrant, feel-good dish. I can’t wait for you to taste just how much joy one salad can bring!