I’m not sure there is anything more summery than this Cucumber Mango Salad (a classic Creamy Cucumber Salad is a strong contender). It perfectly marries sweet, sour, and spicy flavors with that whoosh of cucumber freshness, for a light and refreshing summer side dish. The salad holds up moderately well in the refrigerator, the flavors blending even further as the cucumber and mango marinate in the dressing. It’ll hold up for about three days in the refrigerator, if it’s not all eaten by then!
What Kind of Cucumber Should I Use?
I’ve been partial to English cucumbers lately because they have little to no seeds and seem to have a more consistent freshness in my local grocery stores, although conventional cucumbers also work just fine and are often half the cost. If using conventional cucumbers, you may want to scoop out the seeds before slicing into half-rounds, unless the seeds aren’t an issue for you. :)
How Spicy is This Cucumber Mango Salad?
This Cucumber Mango Salad is not very spicy, IMHO, but taste buds do differ. You can control the spiciness of the salad by increasing or decreasing the amount of crushed red pepper used. If you are particularly sensitive to heat, you can leave the crushed red pepper out of the dressing and simply sprinkle some over each serving for those who want it (although it is more pronounced when allowed to marinate in the dressing).
Do I Have to Use Rice Vinegar?
I wouldn’t suggest substituting another vinegar variety. Rice vinegar has a distinctly mild and light flavor and the dressing is balanced to match this type of vinegar in particular. Rice vinegar is fairly easy to find in most major grocery stores in the U.S. and can either be found in the vinegar aisle or with the international ingredients.
What Should I Serve with Cucumber Mango Salad?
This salad goes great with: Sticky Ginger Soy Glazed Chicken, Sesame Tempeh Bowls, Easy Sesame Chicken, or One Pot Teriyaki Chicken and Rice.
P.S. if you like this cucumber mango salad, you might also like my Spicy Pineapple Cucumber Salad!
Cucumber Mango Salad
Servings 4 About 1 cup eachIngredients
- 1 mango ($0.59)
- 1 cucumber ($1.29)
- 1/4 cup rice vinegar ($0.48)
- 2 Tbsp white sugar ($0.04)
- 1/8 tsp salt ($0.01)
- 1/8 tsp red pepper flakes ($0.02)
Instructions
- Wash the cucumber well to remove wax or other residues. For a decorative look, peel alternating strips of the peel (see step by step photos below). Slice the cucumber into half-rounds.
- Cut the mango into slices by first cutting off both rounded “cheeks.” Score flesh of the mango into strips using a sharp paring knife. Use a spoon to scoop the flesh from the skin (see photos below). Cut the mango slices in half so that they are more similar in size to the cucumber slices.
- Next, prepare the dressing by combining the rice vinegar, sugar, salt and red pepper flakes in a small bowl. Stir until the sugar is completely dissolved.
- Add the sliced cucumber and mango to a large bowl, then pour the dressing over top. Stir to combine the ingredients and coat the cucumber and mango in dressing. Serve immediately or refrigerate until ready to eat. Stir well before serving each time to redistribute the dressing.
See how we calculate recipe costs here.
Equipment
Nutrition
Scroll down for the step by step photos!
How to Make Cucumber Mango Salad – Step By Step Photos
To give my cucumbers a decorative look, I peel alternating strips before slicing. Slice one cucumber into half rounds. If you prefer to scoop out the seeds, first slice the cucumber lengthwise, scoop out the seeds, then cut crosswise into half-rounds.
To slice the mango, first cut off the two side “cheeks” (the fleshy round sides). The pit in the middle is like a flattened oval.
This is what the mango looks like after I’ve cut off both cheeks.
Next, use a sharp paring knife to score the flesh into strips, taking care not to pierce the skin on the back. Then use a spoon to scoop the flesh out of the skin. I also cut each slice in half to make them more similar in size to the cucumber pieces.
There is usually a bit more mango flesh attached to the narrow sides of the pit, so I slice those off, remove the skin, and cut the pieces to match the size of the other mango pieces.
Place the sliced cucumber and mango in a large bowl.
To make the dressing, simply combine 1/4 cup rice vinegar, 2 Tbsp white sugar, 1/8 tsp salt, and 1/8 tsp red pepper flakes. Stir until the sugar is dissolved and the dressing appears clear.
Pour the dressing over the cucumber and mango in the bowl.
Stir the salad to combine the cucumber and mango, and coat everything in dressing.
Serve the salad immediately or refrigerate for up to 3 days. Be sure to give the salad a quick stir each time before serving to redistribute the dressing.
One of our favorite summer salad recipes, on repeat then. Usually use the champagne mangos since they’re sweeter. I also use Tajin seasoning in place of the hot pepper flakes and salt. Will it work to sub apple cider vinegar for the rice vinegar, or white vinegar, since those are the vinegar types I have right now? Planning to make this in a couple days, adding a can of drained and rinsed chickpeas for protein and some chopped orange bell pepper for color. Thanks!
could I use smoked paprika with red pepper flakes in this? It’s all I have in my pantry, and before I buy a different spice I figured I’d ask.
I’m not sure how that would taste, to be honest. I feel like the smoked paprika might overpower the fruit, though.
Such a lovely beautiful to look at and taste even better salad! I will be serving this more often!
I made the Cucumber Mango salad for supper last night. It is one of the best salads I’ve had. The dressing was perfect. I had a bit of trouble wrangling my mango, it was crooked, but not too sweet. Husband loved it too. This will be a regular for us.
So fresh and tasty! Brought a little hint of summer to our thanksgiving meal! I added the slighest bit of cream to the dressing and it coats the mouth fantastically! I will be recommending to other moms at our Mommy Dinner this weekend. Love you Beth!
This recipe is always a hit in my house! I swap out the mango with banana, and my hubby doesnt like cucumber, so we use chayote. I use a oil and vinegar dressing because we dont add sugar to our food, and often have to double the recipe because my kids adore it!
Carol you changed the whole recipe. Come on carol
Right ! She substituted the whole recipe
Could you use stevia or less sugar to cut down on the sugar in the dish?
Honey does nicely. Happy cooking, Mimi!
I really loved this recipe. followed exactly. The combo of cucumber and mango go surprisingly well together!
So pretty and yummy. I’ve made this salad several times during mango season since I usually have these ingredients on hand. Also try it with red onions.
I have added chickpeas to add protein and also couscous so make a meal of it.
I think the mango and cucumber’s prices need to be swapped. This recipe sounds and looks great to get some healthy eating in your diet! During this isolation I was looking for healthy inexpensive recipes and this hits the spot!
This is a wonderful fresh recipe that my picky teens adore. I always have to double the recipe they love it so much.
I normally add sesame seeds and serve it with sticky rice and veggie spring rolls. They don’t realize they are eating an all-veggie meal. it is perfect for hot nights.
I would like to try this salad but I do not like cucumbers, what can I use as replacement?
Unfortunately this is a cucumber salad and the recipe is built around cucumbers as the main ingredient, so there isn’t anything that you could replace them with, without having to design a new recipe.
Theres that problem solving of yours, Beth!
Maybe a green tomato? One comment mentioned chayote… ??
Try something that’s crunchy and mild in flavor (just like cucumber). Maybe jicama!
Just made this salad, and it’s wonderful! Fresh, sweet, a little spicy. So good! Thanks!
Amazing problem solving Tessa!
I have made this using acorn squash and it was delicious