Experience the freshness of East Africa Mango and Cucumber Salad, combining fresh ingredients and a hint of spice, great as a side or a main dish and ready in 35 minutes!
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.
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 are lower in calories? Yes, please.
Table of Contents
Reasons to Love This African Salad
- This Cucumber Mango Salad is versatile and pairs well with various recipes, especially grilled dishes.
- It’s refreshingly light, making it perfect for summer meals or picnic side dish.
- This Mango and Cucumber Salad is incredibly healthy, packed with vitamins and minerals.
Recipe Ingredients
- Champagne Mangoes: These mangoes add a sweet and tropical flavor with a creamy texture.
- Fresh Lime Juice: It brings a tangy, bright flavor to this African salad.
- Red or Green Jalapeno: This adds a spicy kick and adds a crisp, subtle crunch.
See the recipe card for full information on ingredients and quantities.
Variations
- Cucumber Alternative: Consider using different types of cucumbers. If English cucumbers aren’t available, Persian cucumbers can be a great alternative, offering a similar texture and taste.
- Herbs and Spice Variation: Instead of cilantro, try fresh herbs like mint or basil for a refreshing twist.
- Garnish Options: Sprinkle toasted sesame seeds to add a nutty crunch, while a few avocado slices offer a creamy texture contrast. For a burst of color and an extra herbal touch, scatter some chopped chives or dill on top.
How to Make Mango Cucumber Salad
Step #1: Toss together the cucumber, onion, salt, and garlic in a colander. Let stand for 20 minutes to drain.
Step #2: Meanwhile, toss together peanut oil, tomato, jalapeno, cumin, cinnamon, and mango in a large bowl.
Step #3: Add the cucumber mixture to the bowl and toss to combine. Garnish with peanuts, cilantro, and lime juice.
Expert Tips
- Cucumber and Mango Prep: Utilize this handy mango tool for quick and even slicing. If a mango tool isn’t available, use a sharp knife to carefully peel and slice the mangoes. Slice close to the pit to extract maximum flesh for uniform pieces. For the cucumbers, you can use a mandoline for even slicing and consistent thickness in every bite.
- Desalting Cucumbers: After slicing, sprinkle the cucumbers with a bit of salt and let them sit for 10-15 minutes. This draws out excess water, preventing the salad from becoming soggy.
- Layering Flavors: To enhance the depth of flavor, consider adding a splash of rice vinegar or a hint of honey to the dressing. This can add a subtle complexity to the salad.
Frequently Asked Questions
Avocado oil or light sesame oil can effectively replace peanut oil. Avocado oil is mild and nutritious, while sesame oil adds a subtle nuttiness.
Yes, you can certainly add other vegetables to this salad. Options like green or red bell pepper for a sweet crunch, thinly sliced carrots for a bit of earthiness, or even spinach for added greens can work well.
Storage Info
Store this Mango Cucumber Salad in an airtight container in the refrigerator for up to 2 days for optimal freshness. If it has been stored in the fridge, simply take it out a few minutes before serving it.
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East Africa Mango and Cucumber Salad Recipe
RECOMMENDED PRODUCTS
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 for 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
Nutrition
How many does this serve? What is the preparation time?
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).
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!
That’s so awesome, Emily! I’m so glad to have you here 🙂
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.
Thanks, Carol!!
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!
Thanks, Krista! I love to see just how man different colors I can fit on a plate 🙂
I love mangos, my husband loves cucumbers so this is a perfect salad for us!
Nice! Sounds like you need to whip it up sometime soon 🙂