Best 14 Mango Cucumber Salad Recipes

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Satisfy your taste buds with a refreshing and tangy mango cucumber salad that offers a perfect balance of sweet, sour, and salty flavors. This tantalizing salad, often served as a vibrant side dish or a light lunch, combines the juicy sweetness of ripe mangoes with the crisp freshness of cucumbers. Whether you're hosting a summer gathering or seeking a delightful treat, this article will guide you through the process of creating the most delectable mango cucumber salad that will surely impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CUCUMBER, MANGO, AND BLACK BEAN SALAD



Cucumber, Mango, and Black Bean Salad image

This is an easy and delicious salad. Perfect for a cookout.

Provided by Chrissy

Categories     Salad     Beans     Black Bean Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 9

1 (15 ounce) can black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon water
1 mango, peeled and diced
1 cucumber, seeded and diced
1 jalapeno pepper, seeded and diced
2 tablespoons chopped cilantro
½ lime, juiced
salt and ground black pepper to taste

Steps:

  • Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

Nutrition Facts : Calories 90.8 calories, Carbohydrate 18.3 g, Fat 0.4 g, Fiber 5.7 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 274.6 mg, Sugar 4.6 g

MANGO-CUCUMBER RICE SALAD



Mango-Cucumber Rice Salad image

Provided by Food Network Kitchen

Time 1h

Yield 6-8 servings

Number Of Ingredients 13

Kosher salt
1 1/2 cups rice blend
1/4 cup quinoa, rinsed
Finely grated zest and juice of 1 lime
2 tablespoons peanut or vegetable oil
1 teaspoon sugar
Freshly ground pepper
1 cup chopped mango
1 cucumber, peeled, seeded and diced
1 red jalapeno, seeded and thinly sliced
2 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1/3 cup chopped salted roasted peanuts

Steps:

  • Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend).
  • Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes.
  • Drain the grains and rinse under cold water until cool; shake off the excess water.
  • Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.

CUCUMBER-MANGO SALAD



Cucumber-Mango Salad image

A sweet and tangy Caribbean summer fruit salad.

Provided by stronglive1

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 5

1 pound cucumbers, ends trimmed
1 ½ pounds mangos - peeled, pitted, and cut into 1-inch cubes
½ teaspoon rice vinegar
2 teaspoons sesame seeds
1 teaspoon agave nectar

Steps:

  • Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
  • Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

Nutrition Facts : Calories 141.4 calories, Carbohydrate 34.8 g, Fat 1.3 g, Fiber 3.9 g, Protein 1.9 g, SaturatedFat 0.3 g, Sodium 5.8 mg, Sugar 28.3 g

ANA'S GRILLED GARLIC SHRIMP OVER COCONUT RICE WITH MANGO CUCUMBER SALAD AND GUAVA DRESSING



Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing image

Provided by Food Network

Categories     main-dish

Time 1h9m

Yield 6 servings

Number Of Ingredients 20

3 cups long grain rice
2 cups coconut milk
2 cups water
1 teaspoon coconut oil
1 teaspoon salt
2 pounds shrimp, raw
1 teaspoon salt
1 teaspoon black or white pepper
1 teaspoon balsamic vinegar
2 fresh oranges, squeezed
6 cloves garlic, 3 pressed and 3 chopped
1/2 cup guava jelly
3 tablespoons any dark vinegar
1 teaspoon lemon juice
4 fresh cucumbers, cut into chunks
1 tomato, diced
1 clove garlic, sliced
4 fresh mangoes, peeled and sliced
Pinch black pepper
1/2 cup chopped scallions

Steps:

  • Coconut Rice:
  • Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
  • Marinated Garlic Shrimp:
  • Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
  • Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
  • Mango Cucumber Salad with Guava Dressing:
  • In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

SOBA NOODLE SALAD WITH CUCUMBER AND MANGO



Soba Noodle Salad with Cucumber and Mango image

Categories     Salad     Fruit     Pasta     Vegetable     Appetizer     Super Bowl     Mango     Cucumber     Winter     Party     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 15

3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, chopped
1 red jalapeño or serrano chile, seeded, chopped
3 tablespoons fresh lime juice
1 tablespoon oriental sesame oil
1 1/2 teaspoons grated lime peel
12 ounces green soba or chuka soba (Japanese-style) noodles
1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped toasted salted peanuts
Lime wedges

Steps:

  • Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.
  • Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

NOODLE SALAD WITH MANGO AND GINGERED CUCUMBER



Noodle Salad with Mango and Gingered Cucumber image

Categories     Fruit     Ginger     Pasta     Side     Low Fat     Vegetarian     Quick & Easy     Mango     Cucumber     Summer     Healthy     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

For vinaigrette
6 tablespoons seasoned rice vinegar
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons chopped peeled fresh ginger
1 teaspoon minced fresh jalapeño chile, including seeds, or to taste
1 garlic clove, chopped
For noodles
8 ounces bean thread (cellophane) noodles
1 English cucumber, halved lengthwise and thinly sliced diagonally
1 bunch scallions, thinly sliced diagonally (1 cup)
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, very thinly sliced diagonally
1 cup fresh cilantro sprigs

Steps:

  • Make vinaigrette:
  • Blend all vinaigrette ingredients in a blender until smooth.
  • Make noodles:
  • Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors.
  • Cook noodles in a 4-quart pot of boiling salted water , stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid.
  • Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs.

BLACK RICE SALAD WITH CUCUMBER, MANGO, AND MINT



BLACK RICE SALAD WITH CUCUMBER, MANGO, AND MINT image

Categories     Salad     Vegetable     Low Cal     Wheat/Gluten-Free     Healthy

Yield 9 cups

Number Of Ingredients 13

For the salad:
1 cup chopped mango
1 bunch of sliced scallions, (both green & white parts)
1 good-sized english cucumber, chopped
1 red bell pepper, minced
bunch of mint, minced
4 c cooked black rice or red quinoa
1 lb. shrimp, shelled deveined, and cut into ½" sized pieces.
Dressing:
juice of 3 limes
1 tsp Fish sauce
dash of Tabasco
2 tbsp Olive oil

Steps:

  • Put all the veggies and grain in a big bowl and toss. Mix the dressing ingredients in a separate container and pour over the salad. Toss. Season with salt and pepper to taste. Serve chilled. This salad is best 1-3 hours after it has been made. It will remain appealing for about 3 days in the refrigerator. Can be prepared a day ahead of time. Keep the dressing separate, as lime juice loses its tang quickly, and the salt in the fish sauce will cause the veggies to lose their crunch.

SHRIMP MANGO AND CUCUMBER SALAD



Shrimp Mango and Cucumber Salad image

This Salad is very refreshing, Great for a summer day or with a Bar-B-Q, Fresh mangoes are hard to work with so mangoes in a jar are the way to go, make sure you wash off th syrup before slicing. Stevia is also sold in packets and 2 packets will do for this recipe. Time doesn't include standing time for vinegar mixture.

Provided by Chef Boy-R quotDiab

Categories     Mango

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups cucumbers, cubed 1/2 inch
1 1/2 cups mangoes, cubed 1/2 inch
1 1/2 lbs cooked shrimp (medium shrimp)
3 tablespoons fresh dill, chopped
1 1/2 tablespoons white vinegar
1 tablespoon stevia
3 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 dash tigar hot sauce
6 romaine lettuce leaves

Steps:

  • In a small bowl add vinegar and stevia let set for 20 minutes.
  • Mix in mayonnaise, mustard, fresh dill and a dash or two of hot sauce.
  • In a large bowl add cucumber, mango and shrimp.
  • Pour dressing over mixture.
  • Serve on a romaine lettuce leaf.

Nutrition Facts : Calories 183.5, Fat 4.2, SaturatedFat 0.8, Cholesterol 222.9, Sodium 394.5, Carbohydrate 11.6, Fiber 1.8, Sugar 7.7, Protein 24.9

GRILLED CHICKEN HOAGIES WITH MANGO CHUTNEY AND MELTED BRIE SERVED WITH TOMATO CUCUMBER SALAD



Grilled Chicken Hoagies with Mango Chutney and Melted Brie Served with Tomato Cucumber Salad image

Categories     Bread     Salad     Chicken     Tomato     Side     Marinate     Brie     Mango     Cucumber

Yield 4 servings

Number Of Ingredients 14

5 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
1 teaspoon dried thyme, 1/3 palmful
2 garlic cloves, finely chopped
Salt and black pepper
8 chicken breast cutlets
1 tablespoon Dijon mustard (eyeball it)
2 tablespoons white wine vinegar (eyeball it)
1 shallot, finely chopped
1 pint grape tomatoes, halved
1 English or European seedless cucumber, cut in half lengthwise, then thinly sliced into half moons
4 hoagie rolls (sub rolls)
3/4 cup store-bought mango chutney
8 ounces Brie cheese, cut into thin slices
1 bunch watercress, trimmed and coarsely chopped

Steps:

  • Heat a grill pan or outdoor grill to high heat.
  • In a shallow dish, mix together 2 tablespoons of the EVOO, the thyme, garlic, salt, and pepper. Add the chicken cutlets and coat thoroughly. Let the chicken marinate while you get the salad together and grill up the bread.
  • In a mixing bowl, combine the mustard, white wine vinegar, shallots, and a little salt and pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of EVOO. Add the grape tomatoes; with a fork smash some of the tomatoes against the side of the bowl so that their juices become part of the dressing. Add the sliced cucumbers and toss them to combine.
  • Cut the hoagie rolls in half lengthwise like a book, without separating the two halves all the way. Drizzle the inside of the rolls with some EVOO, hinge the rolls open, and lay them down on the grill with the inside flat against the grill. Once they are well marked, 1 to 2 minutes, flip them over and grill the outside a little bit. Remove the rolls from the grill and reserve.
  • Grill the cutlets for 3 to 4 minutes on one side. Flip the cutlets and top each with some of the mango chutney, spreading it out a bit, and 2 slices of Brie. Tent the chicken with a piece of foil and continue to grill it for 3 to 4 minutes to melt the cheese. Remove the cutlets from the grill, cut each in half, and distribute the chicken among the grilled rolls, wedging it into the bread. Top the chicken with some of the chopped watercress and squeeze the hoagies shut. Serve the sandwiches alongside the tomato cucumber salad.

CUCUMBER AND MANGO SALAD WITH CHILI-SPICED PORK



Cucumber and Mango Salad with Chili-Spiced Pork image

That first hot spell of the year calls for lighter, easier weeknight dinners, like salads. Make this robust Cucumber and Mango Salad with Chili-Spiced Pork salad as the main event.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 9

2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 boneless pork loin chops (3/4 to 1 inch thick; about 1 pound total)
Coarse salt and ground pepper
1 1/2 teaspoons chili powder
4 teaspoons honey
2 tablespoons fresh lime juice
1 large ripe mango, peeled, pitted, and cut into 1-inch pieces
1 English cucumber, cut into 1-inch pieces
1 large head romaine lettuce, roughly chopped

Steps:

  • In a medium skillet, heat 1 teaspoon oil over medium. Pat pork dry and season with salt, pepper, and 1 teaspoon chili powder. Cook until pork is browned and cooked through, about 10 minutes, flipping once. Transfer to a cutting board and loosely tent with foil. Let pork rest 10 minutes before thinly slicing.
  • In a large bowl, whisk together 2 tablespoons oil, 1/2 teaspoon chili powder, honey, and lime juice. Season with salt and pepper. Add mango, cucumber, and lettuce and toss to combine. Divide salad among four shallow bowls and serve with pork.

Nutrition Facts : Calories 337 g, Fat 16 g, Fiber 7 g, Protein 25 g

CUCUMBER MANGO SALAD WITH CITRUS VINAIGRETTE



Cucumber Mango Salad with Citrus Vinaigrette image

Really light and refreshing, this cucumber-mango salad is great as a side for grilled chicken and excellent with seared ahi tuna.

Provided by Lindz

Categories     Salad

Time 15m

Yield 4

Number Of Ingredients 9

1 English cucumber
1 mango
1 orange, juiced
lemon, juiced
3 tablespoons grapefruit vinegar
4 leaves basil
1 pinch kosher salt
1 pinch ground black pepper
¼ cup extra-virgin olive oil

Steps:

  • Peel cucumber. Use the vegetable peeler to make strips of cucumber until you reach the seeds all the way around. Discard peel and middle of cucumber. Place cucumber strips in a bowl.
  • Peel mango. Use the vegetable peeler to make strips of mango until you reach the pit all the way around. Discard peel and pit of mango. Place mango strips in the bowl with the cucumber.
  • Combine orange juice, lemon juice, vinegar, basil, salt, and black pepper in a blender and puree. Drizzle oil in slowly while blender is running. Mix dressing into the bowl with the cucumber and mango. Cover and refrigerate at least 2 hours.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 17.2 g, Fat 14.3 g, Fiber 3.2 g, Protein 1.3 g, SaturatedFat 2 g, Sodium 103.4 mg, Sugar 11.1 g

MANGO COCONUT CUCUMBER SALAD



Mango Coconut Cucumber Salad image

This recipe if from the Moosewood Restaurant Cookbook. They say "Refreshing and versatile are the best words to describe this tropical melange. It can be a side dish or a salsa, and it pairs beautifully with Caribbean, Mexican, Brazilian, African, Thai, or Indian cuisine."

Provided by mielhollinger

Categories     Sauces

Time 35m

Yield 3 serving(s)

Number Of Ingredients 8

1 cucumber, peeled, seeded and diced
1/2 teaspoon minced fresh chili pepper
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
2 teaspoons brown sugar
2 tablespoons unsweetened dried shredded coconut
1 mango, peeled and diced
1 small red bell pepper, minced

Steps:

  • In a large bowl, combine the cucumber, chile, lemon and lime juice, brown sugar, coconut, mango, and bell pepper.
  • Toss well.
  • Cover and chill for 20 minutes and serve cold.
  • Just before serving, top with cilantro or spearmint.

CUCUMBER, JICAMA, AND MANGO SALAD



Cucumber, Jicama, and Mango Salad image

Categories     Salad     Side     Mango     Cucumber     Boil

Yield serves 6

Number Of Ingredients 9

1/4 cup brown rice vinegar
1/4 cup water
2 tablespoons agave nectar
1/2 teaspoon freshly squeezed lime juice
1/4 teaspoon sea salt
1 large English cucumber, peeled
1 cup peeled and diced jicama, in 1/2-inch cubes
1 cup diced mango, in 1/4-inch cubes
3 tablespoons coarsely chopped fresh mint

Steps:

  • Combine the vinegar, water, agave nectar, lime juice, and salt in a small saucepan over medium heat and bring to a gentle boil. Cook until the liquid is clear and slightly thickened, about 2 minutes. This should yield 1/4 cup of liquid. Refrigerate the dressing for 15 minutes.
  • Quarter the cucumber lengthwise, remove the seeds, and slice crosswise into 1/2-inch pieces. Combine the cucumber, jicama, mango, and the cooled vinegar mixture in a bowl and stir well, then stir in the chopped mint.
  • rebecca's notes
  • If you're feeling intimidated by chopping up a jicama or want to save time, many markets have precut jicama available in the refrigerated area of the produce section.
  • storage
  • Store in an airtight container in the refrigerator for 5 to 6 days.
  • nutrition information
  • (per serving)
  • Calories: 60
  • Total Fat: 0.2g (0g saturated, 0g monounsaturated)
  • Carbohydrates: 14g
  • Protein: 0g
  • Fiber: 2g
  • Sodium: 100mg

MANGO CUCUMBER SALAD



Mango Cucumber Salad image

Make and share this Mango Cucumber Salad recipe from Food.com.

Provided by dicentra

Categories     Mango

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

4 cups diagonally cut thinly sliced seeded peeled cucumbers (about 2 medium)
2 cups thinly sliced peeled mangoes (about 2 medium)
3 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground red pepper

Steps:

  • Combine all ingredients in a medium bowl; toss gently.
  • Let stand 15 minutes before serving.

Tips:

  • Use fresh, ripe mangoes and cucumbers for the best flavor.
  • If you don't have time to chill the salad for 30 minutes, you can serve it immediately. However, chilling the salad will help the flavors to meld and will make it even more refreshing.
  • This salad is very versatile. You can add other ingredients to it, such as chopped red onion, bell pepper, or avocado.
  • If you're making the salad ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
  • This salad is a great way to use up leftover mangoes and cucumbers.

Conclusion:

Mango cucumber salad is a refreshing, easy-to-make salad that is perfect for summer gatherings. It's also a healthy salad that is packed with vitamins and minerals. So next time you're looking for a light and refreshing salad to serve, give this mango cucumber salad a try.

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