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–+ servings
Mango Cucumber Salad

Mango Cucumber Salad: A Refreshing Summer Delight

Mango Cucumber Salad is a vibrant dish featuring sweet mangoes and crunchy cucumbers, perfect for summer gatherings.
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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Fusion
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 2 tablespoons White Sugar Feel free to substitute with neutral honey
  • 3 tablespoons Hot Water Used to dissolve the sugar
  • 2 tablespoons Fish Sauce Provides umami flavor
  • 2 tablespoons Fresh Lime Juice Calamansi lime can be used for a unique twist
  • 2 cloves Garlic Peel and mince
  • 1 red chili Fresh Red Chilies Optional for spiciness; deseed and slice thinly
Salad
  • 1 medium Ripe Mango Choose a firm but ripe mango
  • 1 medium Japanese Cucumber Cut into ½ inch cubes
  • ½ medium Red Onion Soak in water for a milder taste if preferred
  • 2 stalks Spring Onions Can be replaced with cilantro or mint
  • 1 cup Cherry Tomatoes Halved; consider bell peppers as a color boost

Equipment

  • Mixing bowl
  • small bowl
  • spoon
  • Cutting Board
  • Knife

Method
 

Preparation Steps
  1. Dissolve sugar in hot water, then mix in fish sauce, lime juice, minced garlic, and optional red chili. Set aside.
  2. Cube the mango and cucumber, slice the red onion, and add the spring onions and cherry tomatoes to a large bowl.
  3. Pour dressing over salad mixture and gently toss to combine.
  4. Chill salad for at least 30 minutes before serving to enhance flavors.
  5. Give the salad a final mix and serve in a bowl.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 30gProtein: 2gSodium: 300mgPotassium: 300mgFiber: 4gSugar: 20gVitamin A: 2000IUVitamin C: 50mgCalcium: 20mgIron: 0.5mg

Notes

Serve with grilled meats or enjoy as a light lunch. Best when chilled for at least 30 minutes before serving.

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