Few dishes can rival the perfect balance of sweet, spicy, and tangy quite like Spicy Mango & Cucumber Salad. This vibrant dish is a fusion of tropical sweetness, fresh crispness, and zesty heat, making it a must-try for those who love bold flavors. Whether you’re looking for a quick side dish, a light meal, or a refreshing summer snack, this salad has you covered. Plus, it’s easy to make, requires minimal ingredients, and can be customized to suit your personal taste preferences.
In this post, we’ll dive deep into everything you need to know about making the best Spicy Mango & Cucumber Salad, including ingredient selection, preparation tips, variations, and serving suggestions.
Ingredients
To make this irresistible Spicy Mango & Cucumber Salad, you’ll need:
Main Ingredients:
- 2 ripe mangoes, peeled, pitted, and thinly sliced
- 1 large cucumber, thinly sliced (or 2 small cucumbers)
- 1 small red onion, thinly sliced
- 1 red bell pepper, julienned
- 1-2 Thai chilies, finely chopped (adjust based on spice tolerance)
- ¼ cup fresh cilantro, chopped
- ¼ cup roasted peanuts, roughly chopped (optional, for crunch)
Dressing:
- Juice of 2 limes
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon fish sauce or soy sauce (for a vegetarian/vegan option)
- ½ teaspoon salt
- ½ teaspoon red pepper flakes (optional for extra heat)
Step-by-Step Preparation Guide
Step 1: Prepare the Mango and Cucumber
- Peel the mangoes and slice them into thin strips or cubes, depending on your preference.
- Slice the cucumber thinly (you can keep the skin on for added texture and nutrients).
- Place both ingredients into a large mixing bowl.
Step 2: Chop and Add the Vegetables
- Thinly slice the red onion and julienne the red bell pepper.
- Finely chop the Thai chilies (be cautious and wash your hands after handling them).
- Add all the chopped ingredients to the bowl with mango and cucumber.
Step 3: Make the Dressing
- In a small bowl, whisk together lime juice, rice vinegar, honey, fish sauce (or soy sauce), salt, and red pepper flakes.
- Taste the dressing and adjust the balance of sweetness, acidity, and saltiness as needed.
Step 4: Toss Everything Together
- Pour the dressing over the salad ingredients.
- Gently toss everything together to ensure the flavors are evenly distributed.
Step 5: Garnish and Serve
- Sprinkle chopped cilantro and roasted peanuts on top for extra flavor and crunch.
- Serve immediately or let it sit for 10-15 minutes to allow the flavors to meld.
Tips for the Best Spicy Mango & Cucumber Salad
- Choose the right mango – Look for ripe but firm mangoes. Overripe mangoes can be too mushy, while underripe ones may lack sweetness.
- Use seedless cucumbers – English cucumbers or Persian cucumbers work best because they have fewer seeds and a crisper texture.
- Control the spice level – Adjust the amount of Thai chilies and red pepper flakes based on your heat preference.
- Let it marinate – For deeper flavors, let the salad sit in the refrigerator for 30 minutes before serving.
- Enhance the crunch – Adding roasted peanuts, cashews, or even crispy fried shallots can take the texture to another level.
Variations and Substitutions
- Vegan Option: Use soy sauce instead of fish sauce and replace honey with maple syrup or agave nectar.
- Fruit Twist: Add pineapple or papaya for extra tropical sweetness.
- Protein Boost: Toss in grilled shrimp, tofu, or shredded chicken to make it a complete meal.
- Nut-Free: Skip the peanuts or substitute them with sunflower seeds or toasted sesame seeds.
- Extra Greens: Mix in baby spinach, arugula, or shredded cabbage for added freshness.
Serving Suggestions
- Serve as a side dish alongside grilled meats, seafood, or tofu.
- Pair with sticky rice or coconut rice for a tropical-inspired meal.
- Enjoy as a light lunch with a refreshing drink like iced tea or coconut water.
- Use as a topping for tacos, poke bowls, or summer rolls for a creative twist.
Storage and Make-Ahead Tips
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours.
- If making ahead, keep the dressing separate and toss it in just before serving to maintain crispness.
- Avoid freezing, as the texture of the mango and cucumber will become too soft when thawed.
Conclusion
With its bold flavors, refreshing crunch, and easy preparation, Spicy Mango & Cucumber Salad is a must-have in your recipe collection. Whether you’re serving it as a side dish, a snack, or a light meal, it’s sure to impress with its perfect balance of sweet, spicy, and tangy goodness. Try it today, and don’t forget to experiment with different variations to make it your own!
Spicy Mango & Cucumber Salad
Description
This Spicy Mango & Cucumber Salad is a refreshing and vibrant dish that combines the sweetness of ripe mangoes with the crispness of cucumbers, all enhanced by a zesty, spicy dressing. Perfect for summer days, this salad is a quick and easy side dish that pairs well with grilled meats or seafood.
Ingredients
For the Salad:
For the Dressing:
For Garnish:
Instructions
Prepare the Ingredients
- Peel and dice the mangoes into bite-sized pieces. Slice the cucumber thinly. Thinly slice the red onion and halve the cherry tomatoes. Chop the cilantro and mint leaves.
Make the Dressing
- In a small bowl, whisk together lime juice, honey, fish sauce, chili flakes, sesame oil, and grated ginger until well combined.
Assemble the Salad
- In a large bowl, combine mangoes, cucumbers, red onion, cherry tomatoes, cilantro, and mint. Pour the dressing over the salad and toss gently to coat everything evenly.
Garnish and Serve
- Sprinkle roasted peanuts (or cashews) and sesame seeds on top. Let it sit for 5 minutes to allow the flavors to meld (optional but recommended). Serve immediately as a side dish or light snack.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 188.21kcal
- % Daily Value *
- Total Fat 3.63g6%
- Saturated Fat 0.59g3%
- Sodium 361.36mg16%
- Potassium 589.3mg17%
- Total Carbohydrate 40.37g14%
- Dietary Fiber 4.79g20%
- Sugars 34g
- Protein 3.58g8%
- Vitamin A 145.54 IU
- Vitamin C 84.99 mg
- Calcium 65.84 mg
- Iron 1.55 mg
- Vitamin E 2.34 IU
- Vitamin K 23.88 mcg
- Thiamin 0.11 mg
- Riboflavin 0.19 mg
- Niacin 2.11 mg
- Vitamin B6 0.34 mg
- Folate 114.77 mcg
- Vitamin B12 0.02 mcg
- Phosphorus 69.83 mg
- Magnesium 52.05 mg
- Zinc 0.64 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- For extra spice, add finely chopped Thai chilies.
- Swap honey with maple syrup for a vegan-friendly option.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours.
- Serve chilled for the best flavor.