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Thai Mango Cucumber Salad

Vibrant Thai Mango Cucumber Salad That's a Breeze to Make

This Thai Mango Cucumber Salad blends fresh mango and cucumber for a refreshing dish that's vegan and no-cook.
Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Thai
Calories: 150

Ingredients
  

For the Salad
  • 2 ripe mangoes Adds sweetness and juiciness; choose ripe mangoes for the best flavor.
  • 1 cucumber Provides a refreshing crunch; consider using an English cucumber for added texture.
  • 1 red bell pepper Introduces vibrant color and mild sweetness; cut into bite-sized pieces for easy eating.
  • 0.5 red onion Offers a sharp flavor; thinly slice to blend seamlessly with the other ingredients.
  • 1 handful fresh cilantro Adds an herbal note; chop finely for an aromatic boost.
For the Dressing
  • 2 lime juice Brings brightness and acidity; fresh-squeezed lime juice is recommended for optimal taste.
  • 2 tablespoons fish sauce Adds depth and umami; substitute with soy sauce or tamari for a vegan option.
  • 1 tablespoon honey Sweetens the dressing; adjust according to your taste preference for a balanced flavor.
  • to taste chili flakes Provides heat; adjust the amount based on your desired spice level.

Equipment

  • Mixing Bowl
  • sharp knife
  • Small bowl
  • Whisk

Method
 

Step-by-Step Instructions for Thai Mango Cucumber Salad
  1. Dice two ripe mangoes and one crisp cucumber into bite-sized pieces. Chop one red bell pepper and thinly slice half a red onion. Place all the chopped vegetables into a large mixing bowl.
  2. Finely chop a handful of fresh cilantro and add it to the mixing bowl with the other vegetables.
  3. In a small bowl, combine the juice from two limes, 2 tablespoons of fish sauce (or soy sauce), 1 tablespoon of honey, and a sprinkle of chili flakes. Whisk the ingredients until the honey is dissolved.
  4. Pour the dressing over the vegetable mixture in the large bowl. Gently fold to combine without mashing the mango pieces.
  5. Let the salad rest at room temperature for about 10 minutes to allow the flavors to meld.
  6. Toss the salad gently before serving. Serve it chilled or at room temperature, garnished with additional cilantro leaves.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 35gProtein: 2gSodium: 500mgPotassium: 400mgFiber: 4gSugar: 20gVitamin A: 1500IUVitamin C: 60mgCalcium: 30mgIron: 1mg

Notes

Ensure that your mangoes are fully ripe for maximum sweetness and juiciness. Use gentle folding motions when mixing to retain texture. Allow resting time before serving for better flavor.

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