Description
A refreshing mango cucumber salad with vibrant colors and tangy flavors.
Ingredients
Scale
- 2 ripe mangoes, peeled and sliced
- 1 small cucumber, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/4 small red onion, thinly sliced
- 1/4 cup fresh cilantro leaves, chopped
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- Salt, to taste
- Crushed red pepper flakes (optional, for heat)
Instructions
- Prepare the Mango: Start with ripe, slightly soft mangoes. Slice off the cheeks, score the flesh in a grid, and scoop out the cubes. The mango should be juicy but not mushy—think golden sunset in fruit form.
- Chop the Veggies: Thinly slice the cucumber, red bell pepper, and red onion. I love using a mandoline for even slices, but a sharp knife does the trick too.
- Make the Dressing: In a small bowl or jar, whisk together the fresh lime juice, olive oil, honey (or maple syrup), and a pinch of salt. Give it a taste—it should be tangy with a hint of sweetness. If you like a little kick, stir in some crushed red pepper flakes.
- Toss Everything Together: In a large mixing bowl, combine the mango chunks, sliced veggies, and cilantro. Pour the lime dressing over the top and gently toss to coat. The colors are so vibrant—it’s like confetti in a bowl.
- Chill and Serve: For best flavor, let the salad sit for about 10–15 minutes in the fridge before serving. This allows the dressing to mingle with the ingredients.
Notes
- Letting the salad sit helps enhance the flavor.
- This salad can be served as a side or a light main dish.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 10 grams
- Sodium: 30 mg
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 3 grams
- Protein: 2 grams
- Cholesterol: 0 mg