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Thai Mango Cucumber Salad

A refreshing, sweet, and spicy Asian-inspired salad featuring ripe mangoes, crisp cucumbers, and a zesty lime dressing. Ready in 15 minutes.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Thai
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 large ripe mangoes peeled and cubed
  • 1 large English cucumber sliced into half-moons
  • 0.25 cup red onion thinly sliced
  • 0.5 cup fresh cilantro chopped
  • 1 tbsp sesame seeds toasted
  • 1 red chili sliced thinly (optional)
Dressing
  • 3 tbsp lime juice freshly squeezed
  • 1 tbsp fish sauce or soy sauce for vegan
  • 1 tbsp brown sugar or maple syrup
  • 1 tsp sesame oil
  • 1 pinch red chili flakes

Equipment

  • Large mixing bowl
  • Chef's Knife
  • Cutting board
  • Small whisk

Method
 

  1. Wash, peel, and cube the mangoes. Wash and slice the cucumbers into bite-sized pieces.
  2. Thinly slice the red onion and chop the fresh cilantro. Slice the fresh chili if using.
  3. In a small jar or bowl, whisk together lime juice, fish sauce (or soy sauce), brown sugar, sesame oil, and chili flakes until sugar dissolves.
  4. In a large bowl, combine mango, cucumber, red onion, chili, and half the cilantro.
  5. Pour the dressing over the salad and toss gently to coat.
  6. Top with remaining cilantro and toasted sesame seeds.
  7. Serve immediately for the best texture.

Notes

To make this ahead of time, keep the dressing separate from the fruit and vegetables until you are ready to serve.