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Mango Cucumber Salad Recipe (Healthy and Refreshing)

This Mango Cucumber Salad recipe features juicy mango, crisp cucumber, sweet bell pepper, zesty onion, and fresh cilantro, all tossed in a simple citrus dressing.

It’s easy to make for a healthy snack or side dish bursting with tropical flavors!

Close up side of the mango cucumber salad in a bowl.

While my previous mango recipes have focused on nourishing sweets like mango bread, vegan ice cream, and smoothies, today, we’re switching things up with mango cucumber salad.

Inspired by traditional Thai mango salad, this recipe combines the sweetness of juicy mangoes, the crispness of cucumbers, and the zing of bell peppers and onions with fresh cilantro and tangy lime.

In contrast to the classic Thai dish, this version isn’t spicy – but you can always add a kick of heat!

So, whether you’re looking for a healthy snack or a refreshing side, consider this mango cucumber salad recipe your go-to!

Why You’ll Love This Recipe

Here are four reasons why this easy recipe is a keeper:

  • Balanced flavors: The mix of mangoes, cucumbers, red bell peppers, red onion, fresh cilantro, and lime is a great way to add a fusion of tropical and savory flavors to any meal.
  • Healthy and wholesome: It’s made from scratch with fresh ingredients, leading to a satisfying dish that is also vegan and gluten-free.
  • Easy to make: You can whip up this mouthwatering salad with minimal effort to treat yourself or impress guests.
  • Versatile: It’s perfect as a snack or a simple, fresh side dish for warm-weather gatherings.

Ingredient Notes

Here’s everything you’ll need for this mango and cucumber salad recipe:

Ingredients for the mango cucumber salad displayed on marble background labeled as follows: olive oil, red bell pepper, lime, red onion, garlic, mango, cilantro, cucumber, salt.

Here is a brief overview of the ingredients:

  • Mangos – When buying mangos for chopped salads and salsas, select ones without any wrinkles or mushy spots and are firm yet give in slightly to gentle pressure.
  • English cucumber – I buy English cucumbers because the skin is thin and tender enough that it doesn’t need to be peeled. Additionally, they have minimal seeds and less water content than a slicing cucumber. Persian cucumbers also have thin skins and tiny seeds, making them a good choice for salads.
  • Red bell pepper – It adds a sweet, slightly tangy taste and crunchy element. A mix of colorful bell peppers (red, yellow, and orange) would also be great.
  • Red onion – It adds a pleasantly aromatic and zesty contrast to the sweetness of the mango and the crispness of the cucumber.
  • Cilantro – It gives the dish a pop of bright and herbaceous freshness.
  • Garlic – One clove is just enough to bring aromatic depth to the dish without overpowering the vibrant flavors of the fresh ingredients.
  • Lime juice – The citrusy acidity brightens up the overall flavor profile. Make sure to use fresh lime juice here.
  • Olive oil – Extra virgin olive oil creates a rich, smooth dressing while contributing a touch of healthy fats!
  • Salt – To taste; preferably coarse kosher salt or sea salt.

How to Make Mango Cucumber Salad

After washing the fresh ingredients, follow these simple steps to make this colorful salad :

Step 1. Prep the produce.

Peel and dice the mangos, thinly slice the cucumber, bell pepper, and red onion, and chop the cilantro. Place all of the ingredients in a large bowl.

Overhead shot of the chopped ingredients in a glass bowl.
Step 2. Make the dressing.

Whisk the lime juice, olive oil, and minced garlic in a small bowl.

Overhead shot of the dressing in a bowl with a spoon in it.
Step 3. Toss and season the salad.

Pour the dressing over the mango mixture and toss to coat. Season with salt to taste.

Overhead shot of the mixed ingredients in a glass bowl.
Step 4. Chill and serve.

Place the bowl in the fridge for at least 30 minutes to allow the flavors to meld before serving. Enjoy!

Overhead shot of the mango cucumber salad in a bowl standing on a tea towel.

Recipe Tips

Here are a few tips to help you make the best cucumber and mango salad:

  • Chop the mango and veggies into even, bite-sized pieces. This ensures you get a bit of every taste and texture in each bite.
  • To dice a fresh mango, stand the fruit upright and slice off both sides of the pit. Score each slice in a grid pattern without cutting through the skin. Then, push the skin side up and scoop out the exposed diced mango chunks.
  • Zest the lime before juicing it. Adding a zest to the dressing mixture will give it an extra burst of bright, citrusy flavor.
  • Plan so you have time to chill the salad for at least 30 minutes before serving. This allows the fresh ingredients to absorb the tangy dressing and enhance the flavors.


The simplicity of this mango cucumber salad leaves plenty of room for customization. Here are some delicious ideas:

  • Top with cheese – Sprinkle crumbled feta or cotija cheese on top before serving. The richness complements the sweet and juicy flavor of mango perfectly.
  • Optional fruit/veggies – Add creamy avocado chunks, cherry tomatoes, and jicama for a rich and satisfying twist, or try watermelon, strawberries, or blueberries for a burst of sweetness.
  • Add beans – Boost the fiber and protein content by adding a scoop of rinsed black beans or chickpeas.
  • Add grains – Or add a scoop of basmati rice, couscous, or quinoa to enhance the nutrition.
  • Make it spicy – Add finely chopped jalapeños, serranos, or Thai chili peppers for a spicy kick. Or, add a dash of cayenne, red pepper flakes, or hot sauce.

Overhead shot of the mango cucumber salad in a bowl standing on a tea towel.

Serving Recommendations

Here are a few ideas on how to serve this salad:

  • Side dish – Serve mango cucumber salad alongside grilled chicken or shrimp skewers, rotisserie chicken, smoked salmon, or grilled or pan-seared white fish.
  • Appetizer – Serve the salad as a chilled appetizer with tortilla chips or pita bread for scooping.
  • Topping – Spoon the salad over leafy greens or use it as filling in tacos, wraps, pita pockets, or grain bowls.


Store leftover mango cucumber salad in an airtight container in the refrigerator and consume it within 1-2 days, as the salad ingredients may soften slightly over time. No freezing.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can make this mango cucumber salad ahead of time by preparing all the ingredients and storing the components separately in airtight containers in the refrigerator.

The next day, assemble the salad, toss with dressing, and chill before serving.

How do you keep this salad from becoming soggy?

To prevent cucumber mango salad from becoming soggy, start with seedless or English cucumbers, which have less water content. Also, be sure to assemble the salad before serving, allowing 30 minutes of chilling time.

More Healthy Salad Recipes

Here are a few other raw salad recipes for you to try:

Mango Cucumber Salad

Mango Cucumber Salad

Yield: 4 servings

This delicious mango cucumber salad is crunchy and refreshing. It's a great salad to serve at summer barbecues. The combination of sweet mangoes and crisp cucumbers makes it perfect for hot weather.


  • 2 ripe but firm medium mangos, diced
  • 1/2 English cucumber, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 2 generous handfuls cilantro, about 1/3 cup chopped cilantro
  • 1 clove garlic, minced
  • 3 Tbsp fresh lime juice
  • 2 Tbsp olive oil
  • salt to taste


  1. Prep the ingredients. Peel and dice the mangos, thinly slice the cucumber, bell pepper, and red onion. Chopp the cilantro. Place all the ingredients into a large bowl.
  2. In a small bowl, mix the lime juice, olive oil, and minced garlic.
  3. Poor the dressing over the mango mixture and toss to coat. Season with salt to taste. Chill in the fridge for at least 30 minutes before serving.

Nutrition Information
Yield 4 Serving Size 1/4 of recipe
Amount Per Serving Calories 138Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 162mgCarbohydrates 19gFiber 3gSugar 14gProtein 2g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

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