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Zesty Mango Cucumber Salad

As seen in Plan Ahead for Stress-Free Weekdays.

You’ll get bold flavors when you toss juicy mango, crunchy cucumber, sliced red pepper, and tangy red onion together. Drizzle on a punchy lime and honey dressing. Sprinkle with fresh cilantro for extra zing, and don’t be shy with the chili powder for a little kick. Pop it in the fridge for a bit and the flavors blend together, making every bite pop. It’s super as a cool starter, light lunch, or a fun side with spicy grilled eats. Expect a sweet-tart, gently spicy salad that’s uplifting and super satisfying, especially when it’s hot out or you want something to perk up your tastebuds.

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Breanna
Created By Breanna
Last updated on Mon, 07 Jul 2025 23:40:00 GMT
Bowl with chopped mango, cucumber, and peppers inside. Save Pin
Bowl with chopped mango, cucumber, and peppers inside. | foodiffy.com

On steamy afternoons or at relaxed hangouts, I always whip up this bright mango cucumber mix. The combo of juicy fruit and crunchy veggies, with a hit of lime and a touch of chili, is my favorite for waking up any meal. All those lively colors are eye-catching right away, and folks always go back for more because of the taste.

That first time I brought this to a sunny picnic, it vanished from the table so fast. I've started making a double batch every single time since—it's now a must for all my family and friend get-togethers.

Vibrant Ingredients

  • Chili powder (optional): a dash is enough to add some nice gentle spice
  • Extra virgin olive oil: grabs an herby-fruity oil for more layers of flavor
  • Black pepper: that little bit of bite from fresh ground is just right
  • Salt: go with sea salt so the flavors stand out
  • Honey (optional): if you use it, the smoother and drippier it is, the better it’ll mix in
  • Fresh lime juice: squeeze it yourself for the perfect zing
  • Fresh cilantro chopped: adds a pop of freshness throughout
  • Red onion finely diced: pick a firm one so it doesn’t get too sharp
  • Red bell pepper finely chopped: pick a shiny one for extra sweetness
  • Large cucumber peeled and diced: try seedless for crispness and less water
  • Ripe mango peeled and diced: use the ones that are just starting to give a little when you press them

You'll get the tastiest results by choosing mangoes that are soft but not mushy, and cucumbers that snap when you bend them.

Simple Steps

Serve and Enjoy:
Once chilled, spoon your salad into a nice dish and dig in as a tasty starter, or offer it next to your main course
Chill and Let Flavors Blend:
Slide your mixed salad into the fridge covered and give it at least ten minutes to soak up all the flavors
Taste Test and Fix:
Try a forkful and tweak it until you like it—maybe a splash more lime juice or a pinch more salt
Add the Dressing:
Pour your dressing over the bowl of chopped fruits and veggies. Use gentle folding moves to avoid squishing the mango
Shake Up the Dressing:
Grab a small bowl and whisk together lime, honey, black pepper, sea salt, chili powder, and olive oil until smooth
Layer Your Base:
Put cucumber, mango, bell pepper, cilantro, and onion into a big mixing bowl. Give it a light stir so everything spreads out but stays chunky
Chop Everything:
Peel and dice your mango and cucumber first, then work on the red bell pepper. Mince the red onion and cilantro, being gentle with the herbs
A bowl of vegetables with cucumbers, onions, and peppers mixed together. Save Pin
A bowl of vegetables with cucumbers, onions, and peppers mixed together. | foodiffy.com

Nothing beats the sweet tang from mango, especially when it mixes with cilantro. It always takes me back to family trips picking out mangoes at busy markets, then tasting them seaside right there and then.

Chill Storage Ideas

Keep any leftovers sealed tight in the fridge for two days max. Give it a gentle mix before you eat again. Skip freezing since the textures just won’t hold up.

Easy Switch Ups

Don’t have mango? Go for chopped peaches or pineapple—they’re just as sunny and tasty. Not a cilantro fan? Fresh basil or mint works too. If you want more crunch, sneak in radish slices or jicama cubes.

Tasty Ways to Serve

Try it with roasted chicken, add it to your taco spread, or heap it over a fresh bed of greens for a light lunch. It travels well so take it to a potluck, or pile it onto shrimp or tempeh straight off the grill for a salsa vibe.

A bowl of veggies with cucumbers, onions, and peppers mixed in. Save Pin
A bowl of veggies with cucumbers, onions, and peppers mixed in. | foodiffy.com

Culture and Origins

From Southeast Asia to South America, folks have been mixing fruits, fresh cucumbers, chili, and lime for ages. These kinds of zingy, cool salads are everyday stuff on busy streets in places like Mexico and Thailand.

Common Questions

→ Could I make this in advance?

Yep, go ahead and chill it in the fridge for up to 2 days. Just save any toppers for right before you serve, so they stay crisp.

→ Is there something I can use if I’m out of honey?

Yep! You can swap in maple syrup or agave to keep things sweet and tasty.

→ How do I kick up the spice level?

Toss in more chili powder or even some minced fresh chili if you like things hotter.

→ Do I have to peel the mango or the cucumber?

Peeled mango and cucumber feel softer, but you can leave the cucumber skin on if you want more crunch.

→ Anything else good to put on top?

Toasted sesame, some roasted nuts, or sliced avocado are tasty extras that bring more texture and creaminess.

Mango Cucumber Mix

Lime-bright mango and crunchy cucumber tossed with chili for a juicy, moreish bite—awesome for snacking or sides.

Preparation Time
15 Minutes
Cooking Time
~
Overall Time
15 Minutes
Created By: Breanna

Type: Meal Prep

Skill Level: Simple

Regional Origin: Contemporary

Recipe Output: 4 Portions (1 large salad bowl)

Diet Preferences: Meat-Free, No Gluten, No Dairy

What You'll Need

→ Salad

01 2 tablespoons fresh cilantro, chopped
02 1 cup red onion, finely diced
03 1 cup red bell pepper, finely chopped
04 1 large cucumber, peeled and diced
05 2 ripe mangoes, peeled and diced

→ Dressing

06 1 tablespoon extra virgin olive oil
07 0.25 teaspoon chili powder (optional)
08 0.5 teaspoon salt
09 1 tablespoon honey (optional)
10 0.25 teaspoon black pepper
11 1 tablespoon fresh lime juice

How to Make It

Step 01

Chill the salad for at least 10 minutes. Dish it up nice and cold whenever you’re ready.

Step 02

Pop a lid on the bowl and stick it in the fridge. The taste will get even better after a short chill.

Step 03

Grab a spoon and try a bit. Adjust with more lime, honey, salt, or pepper if you want it just right.

Step 04

Whisk up olive oil, chili powder (if you want), lime juice, honey, salt, and black pepper in a small bowl until smooth.

Step 05

In a big bowl, dump in mango, cucumber, bell pepper, onion, and cilantro. Give everything a toss to mix.

Step 06

Chop up cilantro roughly. Dice mangoes and cucumber. Chop the bell pepper and onion up fine.

Step 07

Pour that dressing over your chopped mix. Use a spatula to coat everything evenly, but don’t mash it up.

Additional Tips

  1. You can make this ahead and keep it covered in the fridge for up to two days.
  2. Want crunch? Throw on chopped nuts or toasted sesame seeds before you eat.
  3. Like it sweet? Add some more honey or a pinch of brown sugar.
  4. Chili powder is up to you but brings a gentle heat that goes great with mango’s sweetness.

Must-Have Tools

  • Small bowl
  • Cutting board
  • Spatula or salad tongs
  • Chef’s knife
  • Mixing bowl

Allergy Details

Double-check all ingredients for allergens and consult a professional if unsure.
  • Has honey, so skip it if you’re allergic or vegan.

Nutrition Details (Per Serving)

Please treat this information as general guidance and not as personalized health advice.
  • Calories: 440
  • Fat Amount: ~
  • Carbohydrate Count: ~
  • Protein Content: ~