This vibrant Thai Mango Cucumber Salad is a refreshing explosion of sweet, tart, and savory flavors, perfect as a light meal or a show-stopping side dish. Its quick preparation and healthy ingredients make it an ideal solution for a delicious and satisfying meal that transports your taste buds straight to Southeast Asia.
Key Ingredients for Thai Mango Cucumber Salad
Here’s what you’ll need to create this delightful salad:
- 2 ripe mangoes, peeled, pitted, and thinly sliced or diced
- 1 large cucumber, thinly sliced or julienned (seedless varieties like English cucumber are preferred)
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup roasted unsalted peanuts or cashews, roughly chopped (for garnish)
- 1-2 small red chilies, thinly sliced (optional, for heat)
For the Dressing:
- 3 tablespoons lime juice (freshly squeezed)
- 2 tablespoons fish sauce (use soy sauce or tamari for a vegan option)
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or palm sugar, or to taste
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
How to Make Thai Mango Cucumber Salad
This Thai Mango Cucumber Salad is a breeze to prepare, making it an incredibly satisfying dish for any occasion. In under 20 minutes, you’ll have a symphony of textures and flavors that are both bright and deeply delicious. The magic lies in the balance of sweet mango, crisp cucumber, and the zesty, piquant dressing that ties it all together.
Step-by-Step Instructions
- Prepare the Dressing: In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, brown sugar (or palm sugar), minced garlic, and grated ginger. Stir until the sugar is dissolved and the dressing is well combined. Taste and adjust seasonings if needed – you’re aiming for a balance of sweet, sour, salty, and a hint of spice.
- Combine Salad Ingredients: In a large mixing bowl, gently combine the thinly sliced mango, sliced cucumber, and thinly sliced red onion. Add the chopped cilantro and mint. If you’re using red chilies, add them now.
- Toss with Dressing: Drizzle about half of the prepared dressing over the salad ingredients. Gently toss everything together to coat evenly, being careful not to mash the delicate mango pieces.
- Chill and Serve: For the best flavor, let the salad sit for about 5-10 minutes to allow the flavors to meld. You can then toss it again with a little more dressing if desired.
- Garnish: Just before serving, sprinkle the chopped roasted peanuts or cashews over the top of the Thai Mango Cucumber Salad. This adds a wonderful crunch and a nutty depth of flavor.
Why You’ll Love This Thai Mango Cucumber Salad
You’re going to absolutely adore this Thai Mango Cucumber Salad, especially when you crave a dish that’s bursts with tropical sunshine and exhilarating zest. Its star feature is the irresistible combination of sweet, ripe mango and cool, crisp cucumber, all brought to life by a tangy, aromatic dressing. This salad is a fantastic way to save money compared to ordering similar dishes at expensive restaurants, offering incredible value right in your own kitchen. The vibrant interplay of fresh herbs like cilantro and mint, coupled with the satisfying crunch of roasted peanuts, makes each bite an unforgettable culinary adventure, far surpassing a simple green salad.
This recipe is your ticket to a quick, healthy, and incredibly flavorful meal that feels like a special treat. It’s a wonderful alternative to heavier dishes, offering a lighter yet equally satisfying experience that won’t weigh you down. So why wait to bring a taste of the tropics to your table? Give this Thai Mango Cucumber Salad a try today – your taste buds will thank you!
Storing and Reheating Tips
This Thai Mango Cucumber Salad is best enjoyed fresh, as the cucumber can become a bit watery, and the mango can soften over time. However, if you have leftovers, here’s how to store them:
- Refrigeration: Store any leftover salad in an airtight container in the refrigerator for up to 1-2 days. It’s best to store the dressing separately if possible, and add it just before serving to maintain the crispness of the ingredients. If the salad is already dressed, it will still be edible but may be softer.
- Freezing: This salad is not recommended for freezing, as the texture of the fruits and vegetables will be significantly altered upon thawing.
If you do refrigerate the dressed salad, you can gently refresh it before serving by adding a squeeze of fresh lime juice or a touch more dressing. For best results, prepare the dressing and chop the ingredients ahead of time, and then combine them just before serving.
Final Thoughts
The Thai Mango Cucumber Salad is a testament to how simple, fresh ingredients can create something truly extraordinary. Its bright flavors and refreshing nature make it a perfect addition to any meal, and we encourage you to whip up this delightful dish at home for a taste of pure sunshine.
Thai Mango Cucumber Salad
Ingredients
Equipment
Method
- In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, brown sugar (or palm sugar), minced garlic, and grated ginger. Stir until the sugar is dissolved and the dressing is well combined. Taste and adjust seasonings if needed – you’re aiming for a balance of sweet, sour, salty, and a hint of spice.3 tablespoons lime juice, 2 tablespoons fish sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar or palm sugar, 1 clove garlic, 1 teaspoon fresh ginger
- In a large mixing bowl, gently combine the thinly sliced mango, sliced cucumber, and thinly sliced red onion. Add the chopped cilantro and mint. If you’re using red chilies, add them now.2 ripe mangoes mangoes, 1 large cucumber cucumber, 1/2 red onion red onion, 1/4 cup fresh cilantro, 1/4 cup fresh mint, 1-2 small red chilies red chilies
- Drizzle about half of the prepared dressing over the salad ingredients. Gently toss everything together to coat evenly, being careful not to mash the delicate mango pieces.
- For the best flavor, let the salad sit for about 5-10 minutes to allow the flavors to meld. You can then toss it again with a little more dressing if desired.
- Just before serving, sprinkle the chopped roasted peanuts or cashews over the top of the Thai Mango Cucumber Salad. This adds a wonderful crunch and a nutty depth of flavor.1/4 cup roasted unsalted peanuts or cashews