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A vibrant Thai Mango Cucumber Salad with juicy mango chunks, crisp cucumber, red bell pepper, and fresh cilantro tossed in a tangy lime dressing — the perfect Mango Salad Recipe Summer dish full of Veggies In Season and tropical flair.

Thai Mango Cucumber Salad — Mango Salad Recipe Summer Refresh

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  • Author: Jennifer
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad

Description

This Thai Mango Cucumber Salad is sunshine in a bowl — sweet, crisp, and zesty all at once. Juicy mangoes mingle with crunchy cucumber and bell pepper, while a tangy lime dressing ties everything together. It’s light enough for lunch yet fancy enough to steal the spotlight at dinner.


Ingredients

Scale

For the Salad

  • 2 ripe mangoes, peeled and cut into small cubes
  • 1 large cucumber, diced (no need to peel if using English or Persian cucumber)
  • 1 red bell pepper, chopped for color and crunch
  • ¼ cup red onion, thinly sliced
  • ¼ cup fresh cilantro, roughly chopped

For the Dressing

  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce (or soy sauce for a vegan-friendly option)
  • 1 tablespoon honey (adjust to taste)
  • ½ teaspoon red chili flakes — optional but adds a nice kick


Instructions

  1. Prep the Produce
    Start by chopping all your veggies and fruit into bite-sized pieces. Toss the mango, cucumber, bell pepper, red onion, and cilantro into a large mixing bowl.

  2. Whisk the Dressing
    In a smaller bowl, combine lime juice, fish sauce, honey, and chili flakes. Give it a quick whisk until the honey fully dissolves and the dressing looks smooth and glossy.

  3. Toss It All Together
    Pour the dressing over the salad and gently mix everything until every piece gets a nice coat of that zesty dressing.

  4. Rest and Refresh
    Let the salad rest for about 10 minutes — this helps the flavors blend and gives the mango and cucumber time to soak in that tangy-sweet dressing.

  5. Serve and Enjoy
    Serve your salad chilled for maximum freshness or at room temperature if you’re short on fridge space. Either way, it’s a winner!


Notes

  • Vegan Swap: Replace fish sauce with soy sauce or tamari — you’ll still get that umami depth.

  • Adjust Sweetness: Taste your dressing before tossing; add more honey if your mangoes are slightly tart.

  • Make Ahead: You can prep this a few hours early. Just refrigerate it and toss again before serving for that fresh just-made vibe.

  • Optional Add-Ons: Try a handful of roasted peanuts or cashews for extra crunch or add a few mint leaves for a cooling twist.


Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 1g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg