Ingredients
Scale
- 2 ripe mangoes, peeled and cubed
- 1 large cucumber, sliced thin or cubed
- 1/4 red onion, thinly sliced
- Fresh cilantro leaves, chopped (optional)
- Juice of 2 limes
- 1 tablespoon honey or agave syrup (optional for extra sweetness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chili flakes or fresh jalapeño slices (for added spice, optional)
Instructions
- Peel and cube the mangoes; wash and slice the cucumber into thin rounds or cubes; thinly slice the red onion.
- Chop cilantro leaves if using and set aside.
- In a small bowl, whisk together lime juice, honey or agave syrup, salt, and black pepper. Add chili flakes or jalapeño slices for spice if desired.
- In a large bowl, toss mango cubes, cucumber slices, red onion, and cilantro gently.
- Pour the dressing over the salad and toss well to coat evenly.
- Let the salad marinate in the refrigerator for at least 15 minutes for maximum flavor.
Notes
- Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
- To prevent mango browning, add lime juice just before serving.
- Adjust the spice with more or less chili flakes or jalapeños according to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Tropical
- Diet: Vegan, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg