Thai Mango Cucumber Salad
Thai Mango Cucumber Salad is a refreshing, vibrant dish that combines crisp cucumber, sweet mango, and a zesty, tangy dressing for a perfect balance of flavors and textures. This salad delivers crunch from fresh vegetables, sweetness from ripe mango, and an aromatic kick from herbs like cilantro and mint. Lightly spiced with chili and brightened with lime juice, it’s a versatile side that pairs beautifully with grilled meats, seafood, or can be enjoyed on its own as a light, satisfying lunch. With minimal prep and no cooking required, it’s an easy way to bring tropical, fresh flavors to your table. Its color, texture, and bold taste make it ideal for summer gatherings, meal prep, or even a picnic-friendly option. The combination of crisp cucumber, juicy mango, and a balanced dressing ensures each bite is refreshing and flavorful, while the addition of herbs and a touch of spice keeps it exciting.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
Salad:
1 medium cucumber, thinly sliced or julienned
1 large ripe mango, peeled and cut into thin strips
1 small red bell pepper, thinly sliced
¼ small red onion, thinly sliced
2 tbsp chopped fresh cilantro
1 tbsp chopped fresh mint
Dressing:
2 tbsp lime juice (freshly squeezed)
1 tbsp fish sauce (or soy sauce for vegetarian version)
1 tsp honey or maple syrup
½ tsp chili flakes (adjust to taste)
1 tsp sesame oil (optional for flavor)
Optional Garnish:
1 tbsp chopped roasted peanuts or cashews
1 tsp toasted sesame seeds
Extra herbs for garnish
Instructions
Peel and slice cucumber thinly, removing seeds if preferred.
Peel mango and cut it into thin strips or small cubes.
Thinly slice red bell pepper and red onion.
Combine cucumber, mango, bell pepper, and onion in a large mixing bowl.
Chop fresh cilantro and mint, then add to the bowl.
In a small bowl, whisk together lime juice, fish sauce, honey, chili flakes, and sesame oil to make the dressing.
Pour the dressing over the salad and toss gently to combine, ensuring even coating.
Taste and adjust seasoning: more lime for acidity, honey for sweetness, or chili for spice.
Let the salad sit for 5–10 minutes to allow flavors to meld.
Garnish with chopped nuts, sesame seeds, and extra herbs before serving.
Tips
Use a firm, ripe mango to ensure sweetness without mushiness.
Peel cucumber if you prefer a softer texture; otherwise, keep the skin for extra crunch.
Slice vegetables evenly for a consistent bite and aesthetic appeal.
Adjust chili flakes according to your preferred spice level.
Mix dressing well before adding to prevent uneven flavor.
Let the salad sit for a few minutes to allow the dressing to infuse flavors.
Use a vegetable peeler for mango and cucumber strips for an elegant presentation.
Toast nuts and sesame seeds lightly to enhance flavor and aroma.
Serve immediately for crunch or let it chill briefly in the fridge for a cold, refreshing version.
Add a pinch of salt if needed to balance the sweetness of mango.
Variations
Add shredded carrots for extra color and crunch.
Include thinly sliced jicama for a crisp, refreshing texture.
Replace mango with papaya for a tropical twist.
Add cooked shrimp or chicken for a protein boost.
Swap fish sauce with soy sauce for a vegetarian/vegan version.
Include thinly sliced radishes for an extra peppery bite.
Mix in chopped green onions for additional freshness.
Sprinkle with chili oil for a spicier version.
Add avocado slices for creaminess.
Use a combination of lime and orange juice for a sweeter, citrusy dressing.
Q&A
Can I make this salad ahead of time?
Yes, but it’s best to add the dressing just before serving to maintain crisp texture.
Can I use frozen mango?
Fresh is best; frozen mango works if thawed and drained, but may release more liquid.
How long does it keep in the fridge?
1–2 days in an airtight container, though cucumber may release water over time.
Can I omit fish sauce?
Yes, soy sauce or tamari can be used for a vegetarian option.
Can I make it spicier?
Add fresh chopped chili or extra chili flakes to taste.
What nuts work best?
Roasted peanuts or cashews provide the best texture and flavor.
Is it suitable for meal prep?
Yes, keep dressing separate and add before eating.
Can I add other fruits?
Yes, pineapple or orange segments can complement the mango.
How do I prevent the salad from becoming watery?
Drain canned mango and pat cucumber dry. Add dressing just before serving.
Can I serve it as a main dish?
Yes, add protein like shrimp, chicken, or tofu to make it more filling.
Nutrition (Approx. per Serving, based on 4 servings)
Calories: 120–150
Protein: 2–3g
Carbohydrates: 20–22g
Fat: 5–6g
Fiber: 3g
Sugar: 12–14g (natural from mango)
Sodium: Moderate
Conclusion
Thai Mango Cucumber Salad is a vibrant, refreshing dish that brings together sweet, tangy, and spicy flavors in every bite. The combination of crisp cucumber, juicy mango, and aromatic herbs creates a visually appealing and satisfying salad suitable for multiple occasions. Its versatility allows for protein additions, spice adjustments, and ingredient swaps to suit different dietary needs and flavor preferences. With minimal preparation, no cooking required, and bold flavors, it is an ideal side dish for weeknight dinners, festive meals, or even picnic-friendly lunches. This salad not only delivers on taste but also provides a colorful, nutrient-rich option that feels light yet indulgent. Once mastered, it becomes a go-to recipe for anyone seeking a quick, fresh, and flavorful addition to their meal rotation.