Dessert

Tropical Mango Salad with Cucumber and Lime Dressing Recipe

Name: Tropical Mango Salad with Cucumber and Lime Dressing Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Tropical
Ingredients: 2 ripe mangoes, peeled and cubed; 1 cucumber, diced; 1/4 red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; 1 tablespoon lime juice; 1 tablespoon olive oil; 1 teaspoon honey (or maple syrup for vegan); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 jalapeño, finely chopped (optional, for heat)

ByNaomi Fletcher March 5, 2026March 5, 2026

Jump to Recipe

Introduction

This vibrant Mango Salad combines sweet, juicy mangoes with crisp cucumbers and a tangy lime dressing. A hint of jalapeño adds a gentle heat, making it refreshing and satisfying. Perfect as a light summer meal or a bright side dish, this salad is easy to prepare and full of fresh flavors.

A close-up image showing a bowl filled with a colorful fruit and vegetable salad. The salad has about four visible layers: large bright yellow mango chunks forming the main layer, mixed with small red tomato pieces and purple-red onion cubes. There are fresh bright green basil leaves scattered throughout and finely chopped dark green herbs sprinkled on top. Some cucumber slices with light green and white shades add fresh texture among the ingredients. The bowl is white and rests on a white marbled surface, with a silver spoon placed inside the salad on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ripe mangoes, peeled and cubed
1 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
1 tablespoon olive oil
1 teaspoon honey (or maple syrup for vegan)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 jalapeño, finely chopped (optional, for heat)

Instructions

Step 1: In a large bowl, combine the cubed mango, diced cucumber, red onion, and cilantro.
Step 2: In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper to make the dressing.
Step 3: Pour the dressing over the mango and cucumber mixture and toss gently to coat all the ingredients evenly.
Step 4: If using jalapeño, add it now for an extra kick of heat and toss again.
Step 5: Chill the salad in the fridge for 15-20 minutes before serving to let the flavors meld.

Tips & Variations

Use ripe, juicy mangoes for the best sweetness and flavor balance.
Add grilled shrimp or chicken to turn this salad into a heartier meal.
For extra crunch, sprinkle roasted peanuts or cashews on top before serving.
Serve over mixed greens or quinoa to bulk it up as a main dish.
Substitute honey with maple syrup to keep it vegan-friendly.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the vegetables to soften over time, so it’s best enjoyed fresh. Reheat is not recommended; serve chilled for the best flavor and texture.

How to Serve

A salad served in a white bowl with a silver spoon on the right side. The salad has many pieces of yellow mango as the main layer, mixed with chopped red tomatoes, small cubes of purple-red onions, and green cucumber slices. Fresh green basil leaves are scattered on top and within the salad, adding some leafy texture. The colors are bright and fresh, with a mix of yellow, red, purple, and green against the white bowl and a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the salad a few hours ahead and keep it chilled. However, to maintain crispness, it’s best to add the dressing and jalapeño just before serving.

What can I substitute for jalapeño if I don’t like spicy food?

If you prefer no heat, simply omit the jalapeño. You can add finely chopped bell peppers for color and crunch without the spice.