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Fresh Mango and Cucumber Salad

Fresh Mango and Cucumber Salad


  • Author: Emily
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan

Description

A bright, refreshing salad with sliced cucumbers, sweet mango, fresh cilantro, and a zesty chili-garlic vinaigrette. Perfect as a side or light lunch.


Ingredients

Scale

For the Salad

  • 3 mini cucumbers, thinly sliced

  • 1 cup cubed pickled mango or fresh ripe mango

  • ¼ cup fresh cilantro, roughly chopped

For the Dressing

  • 1 tablespoon olive oil

  • 1 tablespoon pickled mango brine or 2 teaspoons rice vinegar

  • 2 large garlic cloves, minced

  • ½ teaspoon chili flakes

  • Salt to taste


Instructions

  • In a medium bowl, whisk together olive oil, mango brine (or vinegar), garlic, chili flakes, and salt until well combined.

  • Add sliced cucumbers, mango cubes, and chopped cilantro.

  • Toss gently to coat everything evenly in the dressing.

 

  • Taste and adjust seasoning. Serve immediately or let sit for 5–10 minutes to deepen flavor.

Notes

  • For added crunch, top with toasted sesame seeds or crushed peanuts.

  • Replace cilantro with mint or basil for a different twist.

  • Store components separately if prepping ahead.

 

  • Double the dressing and use it for other salads or rice bowls.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad / Side
  • Method: No-cook / Tossed
  • Cuisine: Global / Fusion

Nutrition

  • Calories: 155
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Carbohydrates: 17g
  • Fiber: 3g
  • Protein: 2g