Thai Mango Cucumber Salad: Sweet & Tangy
This Thai Mango Cucumber Salad is a burst of sunshine, combining sweet, juicy mangoes with crisp cucumber and a vibrant, tangy dressing. It’s the perfect quick and refreshing side dish. Lunch .
I remember one particularly hazy, warm afternoon a few summers ago. The air was thick and still, and the last thing I wanted was to turn on the stove. My kitchen felt like a little sanctuary, the windows open to a sleepy backyard. I had a mango on the counter that was just perfectly ripe—you know, the kind that smells like honey and sunshine—and a few small Persian cucumbers from the market. I wasn’t sure what I was going to make, but I knew I needed something cool and vibrant. So, I just started chopping. The rhythmic sound of the knife on the wooden board was so meditative. I cubed the mango, sliced the cucumber into thin half-moons, and chopped a little red onion so finely it looked like pale pink confetti. As I worked, the memory of a salad I’d had on a trip years ago surfaced—it was a flavor I couldn't quite place, but a feeling I'd never forgotten. It was that incredible balance of sweet, sour, salty, and fresh. On a whim, I grabbed a lime, some soy sauce, and a touch of honey. I whisked them together in a small bowl, the scent of the lime zest instantly filling the air. It was a simple dressing, but it felt right. I poured it over the mango and cucumber, added a big handful of cilantro, and gently tossed it all together. The way the colors swirled in the bowl—that bright orange, the pale green, the pop of red onion—it felt like I was painting. That first bite was everything. It was exactly the feeling I was chasing: bright, refreshing, and utterly alive. It’s been my go-to summer salad ever since.
Why This Salad Feels Like a Little Miracle
- •**It's Incredibly Fast:** I mean, honestly, this comes together in about 15 minutes flat. There’s no cooking, no complicated steps. It’s the perfect answer for those days when you need something beautiful and delicious without any of the fuss. It's my secret weapon for a quick lunch or a last-minute side dish.
- •**A Symphony of Textures and Colors:** As someone who loves design, the visual appeal of food is so important to me. This salad is just stunning—the vibrant orange, the cool green, the flecks of cilantro. Beyond that, the contrast between the soft, juicy mango and the crisp, watery crunch of the cucumber is just so satisfying to eat.
- •**The Perfect Flavor Balance:** This isn't just a sweet fruit salad. The dressing is the key—it’s that magic combination of salty (from the soy sauce), sour (from the lime), and sweet (from the honey and mango) that is so characteristic of Thai-inspired cuisine. It hits all the right notes and makes every bite interesting.
- •**Wonderfully Versatile:** It’s a perfect light lunch on its own, but it’s also a fantastic side dish for so many things. It’s amazing with grilled chicken, shrimp, or a simple piece of flaky fish. You can even scoop it up with some crunchy rice crackers for a delightful afternoon snack.
My best friend, Sarah, tried this for the first time at a little backyard get-together I hosted. The next day, I got a text from her that just said, 'Okay, I am officially obsessed with your sunshine salad. I can’t stop thinking about it.' She went on to say that she’s not usually a huge fan of fruit in salads because they can be too sweet, but this one was different. She said it was the perfect balance, where the mango was sweet but the lime and soy sauce gave it this incredible savory, tangy edge that made it so addictive. She wrote, 'Honestly, I went to the store this morning and bought three mangoes. I feel like I could eat that salad every single day for lunch and never get tired of it. It’s so light but also so satisfying, you know? It doesn’t feel like you’re eating ‘health food,’ it just feels like you’re eating something incredibly delicious that happens to be good for you.' She mentioned how the crunch of the cucumber with the soft mango was a texture combination she hadn't realized she was missing in her life. She even said her kids, who are notoriously picky, loved it because of the sweet mango. Then she called me later that week and told me she’d made a huge bowl of it for herself to have for lunch. She said she sat on her porch in the sun and ate it straight from the serving bowl, and it was the most peaceful, happy moment she’d had all week. To her, it wasn’t just a salad; it was a little dose of tropical vacation on a Tuesday. I just love that. It’s exactly how I feel when I make it, and it makes my heart so happy that it can bring that little moment of joy to someone else, too.
Essential Ingredient Guide
- Ripe but Firm Mango: This is truly the star of the show. You’re looking for a mango that is fragrant and gives just a little when you press it, but isn’t mushy. A little bit of firmness is actually great here because it means the mango cubes will hold their shape instead of dissolving into the dressing. Honey or Kent mangoes are my favorite for their sweetness and less fibrous texture.
- Persian Cucumbers: I specifically call for Persian or English cucumbers for a reason. Their skin is so thin and delicate that you don’t need to peel them, which adds a beautiful color and extra nutrients. They also have fewer seeds and a less watery, more concentrated cucumber flavor. The crunch is just as satisfying as in my favorite cucumber and carrot salad.
- Fresh Lime Juice: Please, please use fresh-squeezed lime juice for this dressing! The bottled kind just doesn't have the same bright, zesty aroma and flavor. The fresh juice is what cuts through the sweetness of the mango and the richness of the soy sauce, bringing the whole salad to life. It’s a tiny detail that makes a world of difference.
Complete Cooking Process
- •Don't dress the salad until you're ready to serve. The salt in the dressing will start to draw water out of the cucumber, and you want it to be as crisp as possible.
- •Taste your dressing before you pour it! Your mango might be extra sweet, or your lime extra tart. You can always add a touch more honey or lime to get it just right.
- •Let the finished salad sit for just 5 minutes before serving. This isn't required, but it gives the flavors a moment to meld together beautifully.
First, we’ll create our colorful base. Take your beautiful mango and carefully slice it into cubes. I like a medium dice, not too small, so you get a substantial, juicy bite. Then, move on to the cucumbers. I love slicing them into thin half-moons; they look so pretty in the bowl. And for the red onion, the key is to slice it as thinly as you possibly can, so it adds a little hint of sharp flavor without overpowering everything. This prep stage is so calming, just focusing on the colors and shapes.
Now for the magic potion that brings it all together. In a small bowl, combine the freshly squeezed lime juice, the soy sauce, a little honey for balance, and some toasted sesame oil for that wonderful, nutty aroma. Whisk it all together until the honey has fully dissolved and everything is beautifully combined. Take a moment to just smell it—that bright, tangy, savory scent is the promise of the deliciousness to come. It’s so simple, but this dressing is what makes the salad sing.
This is the final, satisfying step. In a large bowl, combine your cubed mango, sliced cucumber, and paper-thin red onion. Pour that gorgeous dressing right over the top. Then, add a generous handful of fresh cilantro leaves. Using two large spoons, gently toss everything together until every piece is glistening with the dressing. Be gentle here; you don’t want to bruise the mango. You’re just trying to coax them all to get to know each other. The contrast of flavors is a little like a good vegetable chaat salad, complex and so satisfying.
Little Whispers of Advice
These little touches are what elevate a simple dish into something that feels really special and thoughtful.
Your Questions, Answered
→What's the best kind of mango to use for this salad?
That's a great question! For this salad, you want a mango that is sweet but also holds its shape when cubed. I personally love using Honey mangoes (also called Ataulfo) because they have a beautiful, creamy texture and aren't very fibrous. Kent mangoes are another wonderful choice. The most important thing is ripeness—look for one that gives just slightly when you press it gently. If it's too soft, it will turn to mush, and if it's too hard, it won't have that lovely sweetness.
→Can I make this salad ahead of time for a party?
You can definitely prep the components ahead of time, which is a lifesaver! I recommend chopping the mango, cucumber, and onion and storing them in separate airtight containers in the fridge for up to a day. You can also whisk the dressing together and keep it in a small jar. But, and this is important, I would wait to combine and dress everything until just before you're ready to serve. This keeps the cucumber wonderfully crisp and the cilantro fresh and vibrant.
→How can I add some protein to make this a full meal?
→Is there a good substitute for cilantro if I don't like it?
Yes, absolutely! I know cilantro can be a bit polarizing. If you're not a fan, fresh mint would be a beautiful substitute. It would lean the salad in a slightly different but equally refreshing direction. You could also use fresh Thai basil if you can find it, which has a lovely, slightly anise-like flavor that would complement the mango wonderfully. A little bit of finely chopped chives would also work for a mild, fresh oniony note.
→I love spicy food! How can I add some heat to this salad?
I am so glad you asked! Adding a little heat to this salad is a fantastic idea. The easiest way is to add one finely minced red Thai chili to the dressing. It will infuse the whole salad with a lovely, warm spice. If you don't have fresh chilies, a pinch of red pepper flakes will also work well. You could even add a tiny drizzle of sriracha into the dressing and whisk it in. Just start with a little—you can always add more!
Recipe Origin & History
This recipe is inspired by the beautiful salads found in Thai cuisine, which masterfully balances the core flavors of sweet, sour, salty, and spicy. While not a strictly traditional recipe, it borrows the flavor principles and fresh ingredients common in Southeast Asian cooking to create a simple, accessible dish that celebrates freshness. It's my home-cook interpretation of those vibrant, unforgettable flavors.
Skill Level Explained
This recipe is rated as Easy because it involves no cooking at all. The only skills required are basic chopping and whisking. The ingredients are straightforward and readily available, and the entire dish comes together in about 15 minutes, making it perfect for cooks of all levels, including absolute beginners.
Best Season to Make
This salad absolutely sings of summer. It is at its peak when mangoes are ripe, juicy, and in season, typically during the late spring and summer months. It's the perfect dish for warm weather, picnics, barbecues, and any time you crave something bright, cool, and refreshing.
Taste & Texture Profile
Taste:
A bright, vibrant salad led by the sweetness of mango, balanced perfectly by tangy lime and savory soy sauce.
Texture:
- Outside: Glossy and wet from the dressing.
- Inside: A delightful contrast of soft, yielding mango and crisp, snappy cucumber.
- Bite: Juicy and refreshing, with a clean crunch followed by a soft sweetness.
A multi-layered texture experience that is both crisp and tender.
Make Ahead Tips
The components of this salad can be prepared ahead of time to make assembly quick and easy. You can chop the mango, cucumber, and red onion and store them in separate airtight containers in the refrigerator for up to 24 hours. The dressing can also be whisked together and stored in a sealed jar in the fridge. For best results, combine and toss everything together just before serving to keep it fresh and crisp.
Leftover Ideas
Cooking Timeline
0-5 min: Wash and prep all produce. Slice cucumbers, thinly slice red onion.
5-10 min: Peel and dice the mangoes and place them in a large mixing bowl.
10-12 min: In a small bowl, whisk together all the dressing ingredients.
12-14 min: Pour the dressing over the mango, cucumber, and onion. Add cilantro and gently toss to combine.
14-15 min: Let the salad rest for a minute, then transfer to a serving dish and enjoy.
Equipment & Shopping
Equipment You'll Need:
- •Using a vegetable peeler to peel the mango can sometimes be easier than using a knife, depending on the ripeness of the fruit.
- •A glass mixing bowl is lovely for this salad because it allows you to see all the beautiful, vibrant colors as you toss it together.
- •If you have a small jar with a tight-fitting lid, you can shake the dressing ingredients together instead of whisking, which is a fun and easy way to combine them.
Shopping List:
- •Mangoes
- •Persian cucumbers
- •Red onion
- •Fresh cilantro
- •Limes
- •Low-sodium soy sauce
- •Honey
- •Toasted sesame oil
Ingredient Prep Guide
To easily cube a mango, slice the 'cheeks' off either side of the pit. Score a grid pattern into the flesh without cutting the skin, then invert the skin to pop the cubes out.
For the red onion, try soaking the thin slices in a bowl of ice water for about 10 minutes. This will mellow out its sharp bite and make it extra crisp.
Wash and dry your cilantro thoroughly before chopping to avoid a gritty texture in your salad.
Roll your limes firmly on the countertop before cutting and squeezing them to help release more of their juice.
Temperature Guide
Stovetop: Not applicable
Oven: Not applicable
Safe Internal Temp: Not applicable
Perfect Pairings
Simple grilled chicken breast or thighs
Flaky white fish like cod or halibut, pan-seared or baked
Grilled shrimp skewers with a lime marinade
Pro Tips & Mistakes to Avoid
Common Mistakes to Avoid:
- •Using a mushy, overripe mango. It will fall apart and make the salad watery.
- •Dressing the salad too early. This will cause the cucumber to become limp and lose its essential crunch.
- •Cutting the red onion too thickly. Thick pieces of raw onion can be overpowering and dominate the other delicate flavors.
- •Forgetting to taste the dressing. Always taste and adjust the sweet/sour/salty balance before adding it to the salad.
- •Over-tossing the salad. Be gentle when you mix everything, so you don't bruise the soft mango.
Flavor Boosters:
- •A teaspoon of freshly grated ginger in the dressing adds a warm, zesty spice.
- •A sprinkle of toasted, unsweetened coconut flakes on top adds a lovely texture and tropical note.
- •The zest of one lime, added to the dressing, will intensify the bright citrus flavor.
- •A handful of fresh mint leaves, along with the cilantro, will add another layer of cool freshness.
- •A small drizzle of fish sauce (if you eat it) in the dressing can add a deeper, more traditional umami flavor.
Serving Suggestions
Serve alongside coconut rice to complement the tropical flavors.
Use it as a fresh 'salsa' over grilled fish tacos.
Pair it with a simple, clear soup for a light and healthy meal. It’s the opposite of a heavy, comforting roasted tomato caprese salad, making it perfect for a light meal.
Serve in small lettuce cups (like butter lettuce) for a fun, handheld appetizer.
Chef's Special Notes
This recipe is very scalable. You can easily double or triple it for a larger crowd.
Feel free to adjust the ratio of mango to cucumber based on your preference. Some days I want more mango, some days more cucumber.
The sweetness of mangoes can vary greatly, so always be prepared to adjust the amount of honey in the dressing to achieve the right balance.
Recipe Variations
Add a Spicy Kick: For those who enjoy a little heat, finely mince one red Thai chili or a small jalapeño (seeds removed for less heat) and add it to the dressing. A pinch of red pepper flakes also works wonderfully.
Make it a Protein-Packed Meal: Transform this side dish into a light main course by adding about a cup of cooked, chilled shrimp, some shredded grilled chicken, or a handful of edamame. Crispy pan-fried tofu would also be a delicious addition.
Substitutions & Dietary Adaptations
Ingredient Substitutions:
- •Honey → Maple syrup or agave nectar (To make this recipe vegan, either maple syrup or agave will work perfectly as a substitute for honey in the dressing. Use a 1:1 ratio.)
- •Soy Sauce → Tamari or coconut aminos (For a gluten-free version, tamari is a fantastic substitute. Coconut aminos also work well, though they are slightly sweeter, so you may want to reduce the honey just a little.)
Dietary Adaptations:
- •Gluten-Free: Simply use tamari or coconut aminos in place of the soy sauce. Ensure your chosen brand is certified gluten-free.
- •Vegan: Replace the honey in the dressing with an equal amount of maple syrup or agave nectar. The recipe is otherwise naturally vegan.
- •Low-Sodium: Use a low-sodium soy sauce or tamari, and you can even reduce the amount slightly and add a bit more lime juice to make up for the flavor.
Thai Mango Cucumber Salad: Sweet & Tangy
A sweet, tangy, and refreshing salad with mango, cucumber, and a zesty lime dressing, ready in 15 minutes.
Timing
Prep Time
15 Minutes
Cook Time
0 Minutes
Total Time
15 Minutes
Recipe Details
Ingredients
For the Salad
- 012 large ripe but firm mangoes, peeled and diced
- 022 Persian cucumbers, thinly sliced into half-moons
- 031/4 cup red onion, very thinly sliced
- 041/2 cup fresh cilantro leaves, roughly chopped
For the Dressing
- 013 tablespoons fresh lime juice (from about 2 limes)
- 022 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 031 tablespoon honey (or maple syrup for vegan)
- 041 teaspoon toasted sesame oil
Instructions
Let's begin by preparing our beautiful, fresh ingredients. This part always feels so calming to me. Gently peel your mangoes and dice the flesh into bite-sized cubes, about 1/2-inch each. Place them in a large, inviting bowl. Next, take your crisp Persian cucumbers and slice them into delicate half-moons. Add them to the bowl with the mango. Finally, slice your red onion as thinly as you possibly can—paper-thin is perfect—and add it to the mix. The combination of colors is already so lovely, isn't it?
Now, we'll create the heart of the salad: the dressing. In a small bowl or a liquid measuring cup, combine the bright, fresh lime juice, the savory soy sauce, the touch of sweet honey, and the nutty toasted sesame oil. Take a small whisk and mix everything together until the honey is completely dissolved and the dressing is uniform. This is a good moment to taste it and see if it needs anything—maybe a little more lime for zing, or a touch more honey for sweetness. Adjust it until it tastes perfect to you.
It's time to bring it all together. Pour your beautiful, tangy dressing over the mango, cucumber, and onion in the large bowl. Add the roughly chopped fresh cilantro leaves right on top. Using a pair of large, gentle spoons, carefully toss everything together. You want to coat every single piece with that delicious dressing, but be careful not to crush the soft mango cubes. Just a few gentle folds should do it. It's so satisfying to watch it all come together.
For the best flavor, let the salad sit for just about 5 to 10 minutes at room temperature before you serve it. This little pause allows the flavors to meld and get to know each other. Give it one last gentle toss and then serve it immediately. This salad is at its absolute best when the cucumber is still incredibly crisp and the flavors are bright and fresh. If you love Thai flavors, you have to try my crockpot thai coconut chicken soup on a cooler evening.
Notes & Tips
- 1The ripeness of your mango is key. If it's too ripe, it will be hard to cube and may fall apart when you toss the salad. A little firmness is your friend here.
- 2Don't skip the toasted sesame oil! It adds a deep, nutty flavor that regular sesame oil doesn't have. It's a small detail that adds so much complexity to the dressing.
- 3If you want to add a lovely crunch, sprinkle some roasted peanuts or cashews over the top just before serving. It adds another layer of texture that is just divine.
Tools You'll Need
- •Sharp Chef's Knife: A good, sharp knife makes prepping the mango, cucumber, and onion a safe and pleasant experience. It allows for those nice, clean cuts.
- •Large Cutting Board: You'll want a spacious cutting board to give you plenty of room to work without everything feeling crowded, especially when dicing the juicy mangoes.
- •Large Mixing Bowl: A big bowl is essential for tossing the salad gently without bruising the fruit or spilling everything on the counter. It gives you room to fold the ingredients together.
- •Small Whisk: A small whisk is perfect for emulsifying the dressing ingredients quickly and ensuring the honey dissolves completely.
- •Measuring Cups and Spoons: While this recipe is forgiving, using measuring tools for the dressing helps ensure that perfect balance of sweet, salty, and sour.
Must-Know Tips
- 💡**Slice Onions Thinly:** The key to including raw red onion without it being overpowering is to slice it paper-thin. This gives you a hint of its sharp flavor in every few bites rather than a huge chunk of it.
- 💡**Dress Just Before Serving:** To maintain the wonderful, crisp texture of the cucumbers, only add the dressing right before you plan to eat. The salt will draw out moisture, so waiting preserves that perfect crunch.
- 💡**Use Room Temperature Mangoes:** A mango at room temperature has a much more pronounced, fragrant flavor and aroma than one straight from the fridge. It really allows the sweetness to shine.
Professional Secrets
- 🔥**A Pinch of Salt on the Mango:** Before adding the dressing, you can toss the mango cubes with a tiny pinch of sea salt. This actually enhances their natural sweetness and brings out their flavor even more.
- 🔥**Let the Dressing Mingle:** Make the dressing about 15 minutes before you need it and let it sit. This gives the flavors time to meld together more deeply before they even touch the salad ingredients.
- 🔥**Gently Bruise the Cilantro:** Before chopping the cilantro, you can gently roll the bunch between your palms. This releases the aromatic oils in the leaves and makes the salad even more fragrant.
Serving Suggestion
I absolutely love serving this salad immediately, piled high in a beautiful ceramic bowl to show off its vibrant colors. It’s perfect as a refreshing side dish for grilled fish, chicken, or shrimp skewers. The cool, sweet, and tangy flavors cut through the richness of grilled meats so beautifully. The contrast is just wonderful. It reminds me of how a simple tomato and cucumber salad can elevate a whole meal. It’s also substantial enough to be a light and satisfying lunch all on its own, especially on a warm day. Sometimes I’ll serve it with a side of sticky rice to soak up the extra dressing, which is just heavenly. For a little extra flair, you can garnish it with a sprinkle of toasted sesame seeds, some chopped roasted peanuts for crunch, or a few extra lime wedges on the side for those who like an extra bit of zest.
Storage Instructions
Honestly, this salad is one of those magical dishes that is truly best enjoyed the moment it's made. That's when the cucumber is at its absolute crispiest and the flavors are at their brightest. However, if you do have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Do be aware that the cucumbers will soften considerably overnight as they sit in the dressing, and the cilantro will wilt a bit. The flavor will still be delicious—in fact, it will be even more melded—but you will lose that wonderful textural contrast. I do not recommend freezing this salad, as the mango and cucumber would become very mushy upon thawing.
Allergy Information
This recipe contains soy. To make it gluten-free, simply substitute the soy sauce with tamari or coconut aminos, ensuring they are certified gluten-free. For a vegan version, swap the honey for an equal amount of maple syrup or agave nectar. This recipe is naturally dairy-free and nut-free, but if you choose to garnish with peanuts or cashews, be mindful of any nut allergies.
The nutritional information provided here is an estimate and is for informational purposes only. It can vary based on the specific ingredients used, such as the size and ripeness of the mango and the brand of soy sauce. For precise nutritional advice, I always recommend consulting with a registered dietitian or healthcare professional who can tailor recommendations to your specific needs. This is just a guide from my home kitchen to yours.
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