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A close-up of a refreshing mango cucumber salad with red chili, cilantro, and sesame seeds in a grey bowl.
Layla

Vibrant Mango Cucumber Salad with Chili Lime Dressing

A crisp, refreshing salad that perfectly balances sweet mango, cool cucumber, and a zesty chili-lime dressing. It's an ideal light lunch or a stunning side dish for summer barbecues.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Asian, Fusion, Thai-inspired
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Chili Lime Dressing
  • 1/4 cup fresh lime juice from about 2-3 limes
  • 2 tbsp fish sauce or soy sauce for vegetarian/vegan
  • 1 tbsp honey or maple syrup for vegan
  • 1 tbsp rice vinegar unseasoned
  • 1 tsp toasted sesame oil
  • 1 clove garlic finely minced
  • 1/2 red chili finely chopped, or 1/2 tsp red pepper flakes (adjust to taste)
For the Salad
  • 2 large mangoes ripe but firm, peeled and diced into 1/2-inch cubes
  • 1 large English cucumber diced into 1/2-inch cubes (about 2 cups)
  • 1/2 medium red onion thinly sliced
  • 1/2 cup fresh cilantro roughly chopped
  • 1/4 cup fresh mint leaves roughly chopped
  • 1/3 cup roasted peanuts coarsely chopped, for garnish

Equipment

  • Large Mixing Bowl
  • Small Bowl or Jar with Lid
  • Sharp knife
  • Cutting board
  • Whisk

Method
 

Prepare the Chili Lime Dressing
  1. In a small bowl or a jar with a tight-fitting lid, combine all the dressing ingredients: fresh lime juice, fish sauce (or soy sauce), honey (or maple syrup), rice vinegar, toasted sesame oil, minced garlic, and chopped red chili (or red pepper flakes).
  2. Whisk vigorously or shake the jar until the honey is fully dissolved and the dressing is well emulsified. Set aside to allow the flavors to meld while you prepare the salad ingredients.
Assemble the Salad
  1. In a large mixing bowl, add the diced mangoes, diced cucumber, thinly sliced red onion, chopped cilantro, and chopped mint.
  2. Just before serving, pour the prepared chili lime dressing over the mango and cucumber mixture. Toss gently to combine, being careful not to mash the mango.
  3. Transfer the salad to a serving platter. Garnish generously with the chopped roasted peanuts. Serve immediately for the best texture and flavor.

Notes

Choosing a Mango: Use mangoes that are ripe for sweetness but still firm to the touch (like Kent or Tommy Atkins varieties). This ensures they hold their shape when diced and tossed.
Make-Ahead Tip: You can chop the salad ingredients and prepare the dressing up to 4 hours in advance. Store them separately in airtight containers in the refrigerator. Combine and toss just before you plan to serve.
Storage: This salad is best enjoyed fresh. Leftovers can be stored in the fridge for up to 24 hours, but the cucumber will release water and the ingredients will soften.
Variations: Add diced avocado for creaminess, bell peppers for extra crunch, or cooked shrimp or chicken for a more substantial meal.