It’s no secret we love spicy, smoky entrées right here at MB (reveals a, b, and c). And what’s the proper aspect to accompany them, you ask? Mango cucumber salad! It’s contemporary, crunchy, candy, vibrant, and fast & straightforward to make!
Simply 7 components and 10 minutes required for this versatile aspect. Allow us to present you the way it’s finished!
The way to Make Mango Cucumber Salad
That is a type of recipes that got here to be by trying on the components we had round, giving a brand new combo an opportunity, and being very happy with the consequence! It begins with two components that have been virtually made for one another: crisp, crunchy cucumber and candy, candy mango!
Utilizing an English cucumber is finest as a result of it’s sweeter, crisper, and the seeds are small with minimal water content material. No soggy salads right here, please. For the mango, a ripe, candy (however nonetheless agency) mango will give your salad the finest taste and texture.
The remaining salad parts embody cherry tomatoes for brightness, shallot for crunch and savory taste, and cilantro for contemporary, herby notes. And for our mates with the gene that makes cilantro style like cleaning soap — we’ve acquired you! Parsley works nice, too!
Now for the dressing — errr, not dressing? It doesn’t get a lot simpler than this: a beneficiant sprinkling of lime juice and sea salt to reinforce the pure flavors of the fruits and veggies. And if it wants a little further sweetness, a drizzle of maple syrup will do the trick!
Lastly, stir all of it collectively, and it’s go time!
We hope you like this mango cucumber salad! It’s:
Contemporary
Vibrant
Crunchy
Naturally candy
Straightforward to make
& SO versatile!
Recipe Pairings
This salad offers a candy and cooling distinction to spicy, smoky dishes, particularly Mexican-inspired and Caribbean-inspired recipes. It’s superb with fish tacos, plantain enchiladas, smoky lentil tacos, jerk tofu bowls & extra!
Extra Easy Facet Salads
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Servings 4 (~1 ⅓ cup servings)
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- 2 ½ cups chopped ripe mango, lower into small cubes (2-3 giant mangoes yield ~2 ½ cups or 550 g)
- 2 cups cucumber, lower into small cubes (we desire English cucumber // 1 giant cucumber yields ~2 cups or 250 g)
- 1 cup cherry tomatoes, quartered
- 2 Tbsp finely minced shallot (1 small shallot yields ~2 Tbsp or 20 g // or sub purple onion)
- 2 Tbsp finely chopped contemporary cilantro or parsley
- 2 Tbsp lime juice (1 lime yields ~2 Tbsp or 30 ml)
- 1/2 tsp maple syrup (elective, relying on how ripe/candy your mango is)
- 1/2 tsp sea salt
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In a medium mixing or serving bowl, mix the chopped mango, chopped cucumber, quartered cherry tomatoes, minced shallot, and chopped cilantro or parsley. Toss to mix, then add the lime juice, maple syrup (elective), and salt and toss till evenly coated. Style and modify, including extra lime juice for brightness, maple syrup for sweetness, or salt for general stability.
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Take pleasure in! This salad is scrumptious with smoky or spicy mains like our Jerk Tofu & Roasted Plantain Bowls, Smoky Lentil Tacos, Black Bean Plantain Enchilada Bake, or Spicy Baked Fish Tacos. Leftovers hold for 2-3 days within the fridge. Not freezer pleasant.
*Diet data is a tough estimate calculated with out elective components.
Serving: 1 (~1 ⅓ cup) serving Energy: 108 Carbohydrates: 26.7 g Protein: 2.1 g Fats: 0.7 g Saturated Fats: 0.2 g Polyunsaturated Fats: 0.2 g Monounsaturated Fats: 0.2 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 298 mg Potassium: 450 mg Fiber: 3.7 g Sugar: 22.1 g Vitamin A: 328 IU Vitamin C: 62 mg Calcium: 33 mg Iron: 0.6 mg