Mango Cucumber Salad

Total Time
Prep 10 mins
Cook 0 mins

Cooking Light, AUGUST 2004

Ingredients Nutrition

  • 4 cups diagonally cut thinly sliced seeded peeled cucumbers (about 2 medium)
  • 2 cups thinly sliced peeled mangoes (about 2 medium)
  • 3 tablespoons fresh lime juice
  • 14 teaspoon salt
  • 14 teaspoon ground red pepper


  1. Combine all ingredients in a medium bowl; toss gently.
  2. Let stand 15 minutes before serving.


Most Helpful

A refreshing side dish for the summer. The flavors blended very well. I would also recommend, making a couple hours before serving, and place in the fridge.

Tammy Shahinian Olszewski July 22, 2009

Delightful Summer salad enjoyed on a hot day with a beer ;) The Hispanic women sell mangoes & cucumbers with cayenne at the end of my block but I've never put them together into a salad before for some reason. Great complement of textures. This gets even better a few hours later from making it as well. I used Haitian Honey mangoes. Will definitely add this to my usual summer rotation! Thanks for posting! [Made & Reviewed for Unrated Asian Recipe Tag]

Gaia22 July 12, 2009

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