Thai Mango Cucumber Salad Recipe

If you’ve ever craved a salad that bursts with vibrant colors, tangy flavors, and a delightful crunch, let me introduce you to the Thai Mango Cucumber Salad. This refreshing dish perfectly balances juicy mango sweetness with crisp cucumber and a zesty, slightly spicy dressing. It’s a feast for your taste buds and a fantastic way to brighten up any meal or enjoy on its own as a light snack. Trust me, once you try this salad, it will quickly become one of your go-to staples in the kitchen.

Ingredients You’ll Need

The beauty of the Thai Mango Cucumber Salad lies in its simplicity. Each ingredient is essential, contributing to a perfect harmony of textures and flavors—from the sweet mango to the fresh herbs and the tangy dressing. Here’s what you’ll need:

• 2 ripe mangoes, diced: Choose mangoes that are sweet and fragrant for that juicy, tropical punch.
• 1 large cucumber, diced: Adds a refreshing crunch and balances the sweetness.
• 1 red bell pepper, diced: Brings vibrant color and a subtle sweetness to the dish.
• 1/4 cup red onion, thinly sliced: Provides a sharp, slightly pungent contrast that awakens the palate.
• 1/4 cup fresh cilantro, chopped: Adds bright herbal notes that tie the salad together beautifully.
• 2 tablespoons lime juice: Offers essential acidity and freshness to brighten the flavors.
• 1 tablespoon fish sauce: Gives an authentic umami depth typical in Thai cuisine.
• 1 tablespoon honey: Balances the tartness with natural sweetness.
• 1/2 teaspoon chili flakes (optional): Adds a gentle kick if you like your salad with a bit of heat.

How to Make Thai Mango Cucumber Salad

Step 1: Prepare the Fresh Ingredients

Start by dicing the ripe mangoes, cucumber, and red bell pepper into bite-sized pieces. Thinly slice the red onion and chop the fresh cilantro. Combining these fresh components in a large bowl sets the foundation for the salad’s texture and flavor.

Step 2: Whisk the Dressing

In a separate small bowl, whisk together the lime juice, fish sauce, honey, and chili flakes if you’re using them. This tangy and slightly sweet dressing is what makes this salad truly pop with authentic Thai flavor.

Step 3: Combine and Toss Gently

Pour the dressing over the mango and cucumber mixture, tossing gently to coat every piece evenly without bruising the delicate fruits and vegetables. Handling it carefully ensures the textures stay crisp and refreshing.

Step 4: Let the Flavors Marry

Let your salad rest for about 10 minutes. This little wait time allows the mango, cucumber, and herbs to soak up the vibrant dressing, creating a perfect blend of flavors.

Step 5: Ready to Serve

Serve your Thai Mango Cucumber Salad chilled or at room temperature, whichever suits your mood. Either way, the salad shines with its lively and invigorating taste.

How to Serve Thai Mango Cucumber Salad

Garnishes

Elevate your Thai Mango Cucumber Salad with a sprinkle of toasted peanuts or cashews for extra crunch and a drizzle of additional lime juice for a zesty finish. Fresh mint leaves or extra cilantro can add a lovely herbal burst as well.

Side Dishes

This salad pairs wonderfully with grilled meats like chicken or shrimp, or alongside a bowl of jasmine rice. Its bright flavors complement heavier dishes perfectly, cutting through richness with every bite.

Creative Ways to Present

Serve this salad in hollowed-out mango halves for a fun, tropical presentation, or layer it in clear glass jars to show off the gorgeous colors. It’s also delightful as a refreshing topping for tacos or as a side to summer picnics.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad in an airtight container in the refrigerator. The mangoes and cucumbers hold up well for up to 1-2 days, but it’s best enjoyed fresh to keep the crisp textures intact.

Freezing

It’s not recommended to freeze the Thai Mango Cucumber Salad because the fresh, juicy produce will become watery and lose texture once thawed. Fresh is always best here!

Reheating

This salad is meant to be enjoyed cold or at room temperature, so reheating is unnecessary. Simply give it a little stir before serving if it’s been chilled.

FAQs

Can I substitute the fish sauce?

Absolutely! If you prefer a vegetarian version, try using soy sauce or tamari instead. They provide a similar umami flavor without the fish.

What type of mango is best for this salad?

Look for ripe Ataulfo or Kent mangoes; their sweetness and smooth texture are ideal for this dish.

Is this salad spicy?

The chili flakes add mild heat, but you can adjust the amount or skip them entirely to suit your taste preferences.

Can I prepare this salad in advance?

You can prep the ingredients ahead but toss the dressing just before serving to preserve the crispness and freshness.

What other herbs can I use?

While cilantro is traditional, fresh mint or Thai basil can also add an interesting twist to the flavors.

Final Thoughts

The Thai Mango Cucumber Salad is a delightful combination of sweet, sour, salty, and spicy flavors that brings a burst of freshness to your table. Its simple ingredients and easy preparation make it accessible for any cook, beginner or experienced. Give this recipe a try, and you might just find your new favorite way to enjoy mango and cucumber, all wrapped up in a delicious Thai-inspired salad experience.

Thai Mango Cucumber Salad Recipe

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★★★★★

5 from 18 reviews

• Author: Mariam
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A refreshing and vibrant Thai Mango Cucumber Salad combining sweet ripe mangoes, crunchy cucumber, and red bell pepper with a tangy, slightly spicy dressing of lime juice, fish sauce, honey, and chili flakes. Perfect as a light appetizer or side dish.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 ripe mangoes, diced
• 1 large cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

Dressing Ingredients

• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 1/2 teaspoon chili flakes (optional)

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Instructions

1. Combine fresh ingredients: In a large bowl, mix together the diced mangoes, cucumber, red bell pepper, thinly sliced red onion, and chopped fresh cilantro until well blended.
2. Prepare the dressing: In a small bowl, whisk together the lime juice, fish sauce, honey, and optional chili flakes until the honey is fully dissolved and the mixture is smooth.
3. Toss salad with dressing: Pour the dressing over the salad mixture and toss gently but thoroughly to evenly coat all the ingredients with the tangy, sweet, and spicy dressing.
4. Marinate for flavor melding: Let the salad rest for about 10 minutes at room temperature to allow the flavors to meld and develop depth.
5. Serve: Serve the salad chilled or at room temperature as a light appetizer or side dish that refreshes the palate.

Notes

• You can adjust the amount of chili flakes based on your preferred spice level or omit them for a milder salad.
• For a vegan version, substitute fish sauce with soy sauce or tamari.
• Use ripe but firm mangoes to maintain texture and balance sweetness.
• To enhance freshness, chill all ingredients before assembling the salad.
• Garnish with extra cilantro or chopped peanuts for added texture and flavor if desired.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-cook, Tossed
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup
• Calories: ninety-five
• Sugar: 14g
• Sodium: 350mg
• Fat: 0.5g
• Saturated Fat: 0.1g
• Unsaturated Fat: 0.3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg

Keywords: Thai mango cucumber salad, mango salad, cucumber salad, Thai salad, refreshing salad, fruit salad, healthy side dish