Go Back
–+ servings
Cucumber and mango salad in a bowl.

Cucumber and Mango Salad

Crisp, cool and crunchy cucumber is the perfect partner for juicing mango, especially when there's something sweet and something spicy in the mix. This salad is lightly dressed, but it stays cool and refreshing - perfect for all your poolside salad needs.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 as a side

Equipment

Ingredients

  • 2 large (1 1/2 lbs) seedless cucumbers
  • 2 teaspoons Diamond Crystal kosher salt, plus more as needed
  • 3 tablespoons lemon juice, about 1 large lemon
  • 1/2 teaspoon Aleppo pepper
  • 3 tablespoons honey
  • 1 tablespoon extra-virgin olive oil
  • 1 large mango
  • 1/2 large red onion
  • 1 cup fresh mint
  • 1 cup fresh basil

Instructions 

  1. Halve the 2 cucumbers lengthwise, then use the flat side of your knife to smash them, cut-side down. Slice into pieces lengthwise.
  2. Transfer the cucumbers to a large bowl and season generously with 2 teaspoons of kosher salt. Toss to coat and set aside to draw out excess liquid.
  3. In another large bowl, whisk together 3 tablespoons of lemon juice, 1/2 teaspoon of Aleppo pepper, 3 tablespoons of honey, and 1 tablespoon of olive oil. Chop up the mango, 1/2 red onion, 1 cup of mint, and 1 cup of basil and add them to the dressing.
  4. Use a slotted spoon to scoop the cucumbers out of their bowl, leaving any excess water behind. Add them to the bowl and toss everything together.
  5. Taste and season with more salt, honey, or olive oil as preferred.
Serving: 1 cupCalories: 156kcalCarbohydrates: 32gProtein: 2gFat: 4g