AfricanAppetizersHealthySaladSide DishesUnder 30 MinutesVegetarian

East African Mango and Cucumber Salad

With fresh ingredients and a little spiciness this East Africa Mango Cucumber Salad is delicious on its own or as a side dish to complement grilled meats.

Just look at all the pretty colors!

East African Cucumber Mango Salad - easy, delicious, and totally different!

Did you know that people eat more when there is a lot of color on their plates? I don’t know why I felt the need to share that random fact with you, but there it is.

Sooo remember on Wednesday when I promised to share a special East African salad recipe with you?

I bet you weren’t expecting a salad like this, were you? (Ahem, if you missed my East African Braised Chicken recipe you should probably go check it out)

East African Cucumber and Mango Salad - so easy and different!

I adapted this African cucumber mango salad recipe from one I found in my all time favorite cookbook, Cooking Light’s Global Kitchen. I mean… international recipes that won’t make me fat? Yes, please.

It also doesn’t hurt that my very, very favorite most-loved-of-all-time fruit is in this recipe. Oh, mangoes. You just get me.

Looking for African Salad Recipes? Here is a great one! East African Mango, Cucumber Salad - so easy and different!

This Mango and Cucumber Salad is as easy at cutting up some produce, adding some spices, and mixing it all together.

If you have trouble pitting/peeling/cutting mangoes, you can pick up this handy tool and check out my advice in this post.

Looking for African Salads? Try this African Cucumber Salad Recipe!

Here’s the Recipe!

East African Mango and Cucumber Salad Recipe

With fresh ingredients and a little spiciness this East Africa Mango Cucumber Salad is delicious on its own or as a side dish to complement grilled meats.
4.4 from 19 votes
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Course: Salad
Cuisine: African
Prep Time: 35 mins
Total Time: 35 mins
Servings: 6
Calories: 128kcal
Author: The Wanderlust Kitchen
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Ingredients

  • 1 English cucumber - thinly sliced
  • 1/2 small red onion - finely chopped
  • 1/2 teaspoon salt
  • 1 garlic clove - minced
  • 1 teaspoon peanut oil
  • 2 cups chopped seeded tomato
  • 1 red or green jalapeno - seeded and minced
  • 1/4 teaspoon cumin
  • Dash of cinnamon
  • 2 champagne mangoes - pitted and diced
  • 3 Tablespoons chopped - unsalted dry-roasted peanuts
  • 1 Tablespoon chopped cilantro
  • 3 Tablespoons fresh lime juice

Instructions

  • Toss together the cucumber, onion, salt, and garlic in a colander. Let stand 20 minutes to drain.
  • Meanwhile, toss together peanut oil, tomato, jalapeno, cumin, cinnamon, and mango in a large bowl.
  • Add the cucumber mixture to the bowl and toss to combine. Garnish with peanuts, cilantro, and lime juice.

NOTES

Inspired by Cooking Light's Global Kitchen.
Nutrition Facts
East African Mango and Cucumber Salad Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
128
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Sodium
 
202
mg
9
%
Carbohydrates
 
16
g
5
%
Fiber
 
2
g
8
%
Sugar
 
11
g
12
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

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About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

  1. 5 stars
    This has been a favorite for years. I am hosting a backyard bbq for Eid and this is what accompanies my meats whenever I grill . It’s also the first thing to go. Always a big hit and a crowd pleaser. Thanks for sharing this awesome recipe!

    1. Great questions! I’d say it makes about 6 cups, so about 6 servings. Altogether it should take about 30-35 minutes to make (because of the 20 minute drain time).

  2. This is great for school! I can just make a big batch at the beginning of the week and take some each day! I do the same thing with your Greek salad; I now have that recipe memorized by heart!

  3. You are absolutely right about color. That has always been my take on it too. I know I appreciate color and variety in textures. This is a lovely example of those principles. Plus what a refreshingly light, but zippy flavor wise salad.

  4. I believe it, the more color the more it draws the eye in and makes you hungry. Like looking at this photo for instance… hungry! 🙂 Sounds amazing girl, love the photos!