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Mango Cucumber Salad: A Fresh Twist on Summer Eats
Youssef Hb

Mango Cucumber Salad: A Fresh Twist on Summer Eats

A crisp, zesty salad combining sweet mango and refreshing cucumber with zesty lime and honey dressing. Perfect for summer, this simple, adaptable recipe delivers vibrant flavor and crunch in every bite. Vegetarian, halal-friendly, and alcohol-free.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: Mediterranean-Inspired
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 ripe mangoes, not overly ripe
  • 1 large cucumber
  • ¼ cup red onion, diced
  • 1 jalapeño, diced (optional)
  • 2 Tbsp olive oil
  • ¼ cup fresh lime juice (about 3 limes)
  • 2 Tbsp honey
  • ¼ cup fresh cilantro, chopped
  • Salt and pepper to taste

Method
 

  1. Peel and dice mango into ½-inch cubes
  2. Slice cucumber into thin half-moons
  3. In a bowl, whisk together olive oil, lime juice, and honey until emulsified
  4. Add mango, cucumber, red onion, jalapeño, and cilantro to the dressing
  5. Toss until evenly coated
  6. Season with salt and pepper
  7. Chill for 15–30 minutes before serving for best flavor

Notes

Use green mango for tangier flavor
English cucumbers work well for extra crunch
Shallots can replace red onion for milder taste
Omit jalapeño or substitute with serrano pepper for heat
Avocado oil is a neutral oil alternative
Best served within 1 hour to maintain texture
Chill unused portions in airtight container for up to 24 hours