Cucumber Mango Salad
Loaded with fresh ingredients and flavorful asian dressing, this deliciously refreshing cucumber mango salad is perfect side for grilled meats and roasted salmon.
Mango is no longer just an after-dinner treat, or an ingredient for smoothies. This juicy sweet tropical fruit can now be part of your dinner too!
This simple salad takes very little time to prepare and makes perfect addition to any BBQ dish.
How to cut mango into cubes
It’s super easy to cut mango into cubes.
- Using a very sharp knife, cut the mango a little off center to avoid the pit in the middle, and then do the same on other side.
- Place each mango half on a cutting board and cut the flesh in grid-like pattern, without cutting through the skin.
- Now you can either run a large spoon along the skin to scoop out the mango cubes. Or carefully invert the mango half and cut of the cubes by running a knife along the skin.
The dressing for this quick salad is inspired by Asian flavors. Soy sauce, honey, sesame oil, cilantro, chili oil… I love these flavors all together!
For those who loathe cilantro, I’m sorry, but this salad is just not the same without it. It was lacking when I first made it without cilantro, so it’s a must!
Chili oil. What is that? Well, chili oil is typically a vegetable oil, infused with chili pepper. It’s a spicy condiment, common in Chinese cuisine. Mine was quite spicy, so just a little bit goes a long way.
Try this quick salad with BBQ meats, or baked salmon. It’s a TREAT!
Cucumber Mango Salad
Loaded with fresh ingredients and flavorful asian dressing, this deliciously refreshing cucumber mango salad is perfect side for grilled meats and roasted salmon.
Yield: 4 servings
Prep Time:5 min
Total Time:25min
Ingredients:
- 1 English cucumber
- 1 mango
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 2 teaspoons sesame seeds
- ½ teaspoon black pepper
Directions:
- Cut cucumber and mango into cubes.
- Place them in a bowl with cilantro.
- In a small bowl, whisk together all the dressing ingredients and pour over the cucumber and mango.
- Mix well and refrigerate for 20 minutes before serving.
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This recipe was originally published in June, 2015.
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I didn’t have cilantro so I used flat leaf parsley and it was delicious.
Awesome, so glad you enjoyed it. Thank you for sharing your feedback, Betty!
Im not much of cook but this looks lovely. can I add prawns to it as I have some prawns that I need to use?
Made this last night, Delicious!! I put it on top of salmon with bed of rice under all. The family loved it!! Thank you!
Yay, so happy you tried and loved it, Joni. Thanks for your feedback!
This looks sooo good! I have so many cucumbers in my garden this year already so this recipe is perfect. Can’t wait to try it!
This looks AMAZING! Such a perfect combination! I have mango on my tree right now, and I think I will be making this soon! Thank you for posting!
You have mango tree?? I’m so totally jealous, Paige! Let me know how you like this salad, if you get a chance to try it. Thank you!
This sounds delicious.Mango is our favourite too.I can imagine the crunchy taste together with cucumber.
Thank you, Amila! 🙂
There are people out there that don’t like cilantro??? It’s my favorite herb to cook with, and I’ve never thought of putting together cucumber and mango, but I’m going to do it this week! I have some Mahi Mahi that I can cook to go with this salad. YUMMM!
Oh my, Mahi Mahi sound amazing with this salad! Yum! Thanks, Kati!
Love anything with Asian spices! Gotta try this it looks delicious! 🙂
Thank you! 🙂
Two of my favorite summer treats! I love the colors in this fresh salad! 🙂 Pinning!
Thank you, Medha!
This looks great, Shinee! I love the idea of mixing something sweet like a mango with a cool element like cucumber, and then adding warm salty and sweet sauces to it – sounds so delicious!
Thank you, Beeta! It was delightful! 🙂