Refreshing Mango and Cucumber Salad with Lime Vinaigrette

This mango cucumber salad is bright, fresh, and crunchy. Mango, cucumber, and sweet bell pepper are tossed in a lime-cilantro vinaigrette — a perfect salad for warm weather.

Fresh & Crunchy Salad:

I love recipes that combine bright citrus, fresh herbs, and crisp produce, and this mango cucumber salad delivers on all three. It’s one of my favorite summer salads: refreshing, light, and full of texture.

The salad features heart-healthy olive oil, sweet mango, and antioxidant-rich cucumber, finished with a lively lime kick. Enjoy it on its own, or serve it over rice bowls, grilled chicken, or roasted salmon.

Key Ingredients:

• Mango – Choose one that gives slightly when pressed. Avoid fruit that is rock hard or overly mushy.
• English cucumber – English cucumbers have small seeds and a subtly sweet, crunchy flesh that works well in this salad.
• Red bell pepper – Orange or yellow peppers are good alternatives; green bell pepper is less sweet and not recommended here.
• Olive oil – The base of the vinaigrette that adds richness and mouthfeel.
• Lime – Fresh lime juice brightens the dressing and balances the sweetness of the mango.
• White wine vinegar – Adds a gentle acidity; apple cider vinegar can be used if needed.
• Honey – Provides a touch of sweetness to round the dressing.
• Cilantro – Use a small handful or adjust to taste; cilantro adds fresh herbal notes but can become bitter in large amounts.

How to Make this Mango Cucumber Salad:

This salad is quick and simple — most of the time is spent chopping the produce. It comes together in minutes.

• Step 1: Chop the mango, cucumber, red bell pepper, and cilantro into roughly ¾-inch pieces for an even texture.
• Step 2: Combine the chopped mango, cucumber, and bell pepper in a large bowl and toss gently.

• Step 3: Make the cilantro-lime dressing. In a mini food processor, pulse together olive oil, fresh lime juice, white wine vinegar, honey, cilantro, and a pinch of kosher salt until emulsified. If you don’t have a processor, mince the cilantro and shake all dressing ingredients in a jar with a tight lid.
• Step 4: Pour the vinaigrette over the mango mixture and toss until everything is evenly coated. Serve immediately or chill briefly for a cooler salad.

Storage:

Store leftover salad in an airtight container in the refrigerator for up to 3 days. After that, the mango and cucumber will start to soften. For best texture and flavor, chill the salad for about an hour before serving.

Recipe