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
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Preparing the Fruit and Vegetables:
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.
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Whisking the Vibrant Dressing:
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.
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Tossing it All Together:
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.
- 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.
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?
Oh, I love that idea! This salad is a fantastic base for a more substantial meal. My favorite addition is grilled shrimp; their sweetness pairs so perfectly with the mango. Some simple grilled chicken breast, shredded, would also be lovely. For a vegetarian option, you could add some edamame for a pop of color and protein, or even some crispy pan-fried tofu. It’s so versatile, it welcomes additions beautifully. It reminds me of my hearty Mediterranean lentil salad in that way.
→ 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!
Chef's Tips
The 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.,Don'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.,If 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.
Nutrition Facts
per serving
125
Calories
2g
Protein
28g
Carbs
2g
Fat
Taste Profile
A bright, vibrant salad led by the sweetness of mango, balanced perfectly by tangy lime and savory soy sauce.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
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.
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.
Recipe Variations
Try these delicious twists on the original
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.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- 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.
Meal Prep & Storage
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
Leftovers can be stored in an airtight container in the fridge for a day. While the cucumber will lose its crispness, the flavors will have melded beautifully. I find that leftover salad is delicious spooned over rice or even used as a fresh salsa-like topping for grilled fish. It's a different experience from the fresh version, but still very tasty. Using fruit in salads like this, or my chickpea and peach salad, always makes for interesting leftovers.
Perfect Pairings
Serve this with...
Cooking Timeline
Wash and prep all produce. Slice cucumbers, thinly slice red onion.
Peel and dice the mangoes and place them in a large mixing bowl.
In a small bowl, whisk together all the dressing ingredients.
Pour the dressing over the mango, cucumber, and onion. Add cilantro and gently toss to combine.
Let the salad rest for a minute, then transfer to a serving dish and enjoy.
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
- 01 2 large ripe but firm mangoes, peeled and diced
- 02 2 Persian cucumbers, thinly sliced into half-moons
- 03 1/4 cup red onion, very thinly sliced
- 04 1/2 cup fresh cilantro leaves, roughly chopped
For the Dressing
- 01 3 tablespoons fresh lime juice (from about 2 limes)
- 02 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 03 1 tablespoon honey (or maple syrup for vegan)
- 04 1 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
- 1 The 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.
- 2 Don'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.
- 3 If 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
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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.
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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.
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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.
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Small Whisk: A small whisk is perfect for emulsifying the dressing ingredients quickly and ensuring the honey dissolves completely.
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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.
Recipe by
Noah Bennett“I believe lunch should never be boring — quick, colorful, and satisfying meals to power through your day!” 🌯🥗
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