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 mango tool.

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

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

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.
4.2 from 23 votes
Pin Rate
Course: Salad
Cuisine: African
Prep Time: 35 minutes
Total Time: 35 minutes
Servings: 6
Calories: 128kcal
Author: Linda
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  • 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


  • 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.


Inspired by Cooking Light’s Global Kitchen.


Serving: 1serving | Calories: 128kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 202mg | Fiber: 2g | Sugar: 11g

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About the Author


Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures 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. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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  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!