Name: Thai Mango Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 2 ripe mangoes, diced; 1 large cucumber, diced; 1 red bell pepper, diced; 1/4 red onion, thinly sliced; 1/4 cup cilantro, chopped; Juice of 2 limes; 1 tablespoon fish sauce; 1 tablespoon honey or agave syrup; Salt and pepper to taste

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Prep Time, Cook Time, Total Time:

Prep Time: 15 min | Cook Time: 0 min | Total Time: 15 min

how to make Thai Mango Cucumber Salad

Ingredients:

2 ripe mangoes, diced
1 large cucumber, diced
1 red bell pepper, diced
1/4 red onion, thinly sliced
1/4 cup cilantro, chopped
Juice of 2 limes
1 tablespoon fish sauce
1 tablespoon honey or agave syrup
Salt and pepper to taste

Step-by-Step Instructions:

In a large bowl, combine the diced mangoes, cucumber, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together the lime juice, fish sauce, honey, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Let it sit for 10 minutes to allow the flavors to meld.
Serve chilled or at room temperature.

Pro Tips

Use ripe mangoes for the best sweetness.
Adjust the sweetness by increasing or decreasing honey or agave syrup.
For added crunch, you can use toasted peanuts on top.

Why You’ll Love This Recipe

This Thai Mango Cucumber Salad is a refreshing dish that bursts with flavor. It’s light and vibrant, making it perfect for summer barbecues or as a side dish with any meal. The combination of sweet mango, crunchy cucumber, and zesty dressing makes it a crowd favorite.

how to serve Thai Mango Cucumber Salad

Serve this salad chilled or at room temperature. It pairs well with grilled meats or can be enjoyed as a light meal on its own.

how to store Thai Mango Cucumber Salad

Store any leftovers in an airtight container in the fridge. It’s best eaten within a day or two for the freshest taste.

tips to make Thai Mango Cucumber Salad

Choose firm mangoes to ensure they hold their shape in the salad.
Feel free to add other veggies such as shredded carrots or snap peas for extra color and nutrition.

variation

You can add sliced avocado for creaminess or cooked shrimp for protein.

Nutrition Information:

Storage and Reheating

This salad does not need reheating. Just keep it in the fridge and enjoy it cold.

Customization Ideas

You can make this salad vegan by skipping the fish sauce or substituting it with soy sauce or a vegan alternative.

Disclaimer:

Always consult a doctor or registered dietitian for dietary advice tailored to your personal health needs.

why make this recipe

This Thai Mango Cucumber Salad is quick and easy to make. It is healthy, colorful, and provides a delicious way to eat more fruits and vegetables.

FAQs

Can I use frozen mangoes?
Yes, but fresh mangoes work best for texture.
Is this recipe gluten-free?
Yes, as long as you use gluten-free fish sauce or soy sauce.
How long can I store leftovers?
It’s best to eat within 1-2 days for best taste.
Can I make this salad ahead of time?
You can prepare the ingredients and dressing separately, then combine them closer to serving time.
Can I use other herbs instead of cilantro?
Yes, basil or mint can also work well in this salad.