Fresh Mango Cucumber Salad

Ingredients

Salad

• 2 ripe mangoes, peeled and diced

• 1 English cucumber, sliced

• ½ red bell pepper, diced

• ½ small red onion, thinly sliced

• ¼ cup fresh cilantro, chopped

• 1 small jalapeño, finely diced (optional)

Honey Lime Dressing

• 2 tbsp fresh lime juice

• 1 tbsp extra virgin olive oil

• 1 tbsp honey

• ½ tsp chili flakes

• Salt and freshly ground black pepper, to taste

Garnish

• Extra cilantro leaves

• Lime wedges

• Freshly cracked black pepper

Instructions

Step 1: Prepare the Vegetables

Dice the mangoes into bite-sized cubes.

Slice the cucumber into thin rounds.

Dice the red bell pepper and thinly slice the red onion.

Chop the cilantro and jalapeño, if using.

Step 2: Make the Dressing

In a small bowl, whisk together:

• Lime juice

• Olive oil

• Honey

• Chili flakes

• Salt

• Black pepper

Whisk until smooth and well combined.

Step 3: Assemble the Salad

In a large bowl, combine the mango, cucumber, red bell pepper, red onion, cilantro, and jalapeño.

Pour the dressing over the salad and toss gently until evenly coated.

Let the salad rest for 10 minutes so the flavors can meld.

Transfer to a serving platter and garnish with extra cilantro and a squeeze of fresh lime.

Serving Suggestions

Serve with:

• Grilled chicken

• Grilled shrimp

• Fish tacos

• BBQ meats

• Tortilla chips

• Coconut rice

Tips

• Use ripe but firm mangoes so they hold their shape.

• Chill the salad for 15–20 minutes before serving for the best flavor.

• Add diced avocado for extra creaminess.

• Sprinkle with crumbled feta or cotija cheese for a savory twist.

• For extra crunch, top with toasted pumpkin seeds or chopped roasted peanuts.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4