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Cucumber Mango Salad

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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.

Contents hide
1 How to cut mango into cubes
2 Cucumber Mango Salad
2.1 Ingredients
2.1.1 For dressing:
2.2 Instructions

How to cut mango into cubes

It’s super easy to cut mango into cubes.

  1. 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.
  2. Place each mango half on a cutting board and cut the flesh in grid-like pattern, without cutting through the skin.
  3. 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.
5 from 4 votes
serves: 4 servings
Prep: 5 minutes
Total : 25 minutes

Ingredients

  • 1 English cucumber
  • 1 mango
  • ¼ cup fresh cilantro chopped

For dressing:

  • 2 tablespoons lemon juice
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons sesame seeds
  • ½ teaspoon black pepper
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • 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.
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!

This recipe was originally published in June, 2015.

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  1. JP says

    5 stars
    This is SO delicious! And easy to fix, too. As a diabetic, I substituted agave for the honey. I also toasted my sesame seeds. The only thing I would advise is not to add the sauce until you’re ready to eat the salad. I found that it really altered the flavor the longer it was mixed together, and not in a good way. But adding it right at the last minute was soooooo good! Thank you for sharing this wonderful recipe!

    Reply

  9. Kati says

    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!

    Reply