This vegan mango and cucumber salad is quick and easy to make, light and refreshing! Plus, this easy recipe requires just a handful of healthy ingredients.
With sunnier days approaching, there is nothing as refreshing as a vibrant salad – like this delicious mango cucumber salad!
This delightful and simple salad pairs sweet mango taste with the coolness of crunchy cucumbers and mint… and a hint of basil for a range of fresh flavors.
This mango and cucumber salad is a great option as a healthy snack or refreshing side salad with your meal. Plus a great way to add nutrients including vitamin C into your diet.
The coolness of the mint and cucumber makes this a perfect summer salad (and spring salad)!
Plus, this great salad works with any cuisine!
Notes on Ingredients
- Mango – for a vibrant sweet taste, use chopped fresh mango in this salad. Sweet mangoes work well in this recipe (ensure they are ripe).
- Cucumber – chopped into chunks, with or without skin. You can peel cucumber skin to reduce its subtle bitterness. I recommend using English cucumbers (or seedless cucumbers) for their slightly sweeter taste.
- Fresh herbs including basil and mint leaves – to enhance the flavor of this salad, particularly the mango. Fresh mint leaves bring coolness and flavor. Fresh mint complements the chopped and crisp cucumbers in this recipe.
- Lemon juice – you can use freshly squeezed lemon juice or bottled lemon juice
- Grapes (optional) – for added sweetness and flavor
- Pomegranate (optional) – for sweetness, garnishing and flavor
Preparation tips
- Using a cutting board, chop cucumber (and mango if using whole mango) into cubes.
- Peel cucumber skin if preferred.
How to make Mango and Cucumber salad
- Add chopped mango and cucumber (and grapes if including) into a large bowl. Toss to combine.
- Add chopped fresh basil, mint leaves and lemon juice. Toss again until combined.
- Garnish with pomegranate, serve and enjoy!
Tips
- Fresh ingredients – use fresh ingredients for the best taste and texture. Look for ripe mango for this recipe (you can find fresh or pre-chopped mango at the grocery store). Use fresh cucumber with no spots or blemishes.
- Basil – chop the basil right before you are ready to add to the salad. Not in advance – as air exposure can cause basil to turn brown.
- Lemon juice – if you are using freshly squeezed lemon juice, strain into a small bowl/glass before adding to salad to remove pulp and any seeds.
Variations
You can adjust this cucumber mango salad according to taste:
- Vegetables – add red onion and bell peppers (including red bell pepper/orange bell pepper) for extra crunch and flavor.
- Herbs, spices and seasoning - including fresh cilantro and pinch of sea salt. Add red pepper flakes for a hint of spice.
- Dressings - you can make a simple salad dressing using fresh lime juice and extra virgin olive oil. Many people also enjoy tangier dressings with a small amount of rice vinegar/apple cider vinegar, sesame oil, maple syrup and soy sauce.
Serving tips
This mango and cucumber salad is a delightful snack or side dish with many meals.
Serve with dishes including ratatouille, soup, sweet potato wedges and hakka noodles.
How to store
Fridge: Store salad in an airtight container in the fridge for up to 2 days. Serve cold or allow to come to room temperature.
Fresh Drinks
Enjoy this salad with a glass of fresh juice or smoothie!
Healthy Mango and Cucumber Salad (Vegan Recipe)
Ingredients
- 1 ½ cups Mango (chopped) (or 250g chopped mango)
- 1 ½ cups Cucumber (chopped) (or ½ whole cucumber)
- 6-7 Fresh basil leaves chopped
- 6 Fresh mint leaves chopped
- 1 tablespoon Lemon juice
- Handful Grapes
- Handful Pomegranate garnish
Instructions
- Add mango, cucumber and grapes into a bowl. Toss to combine
- Add chopped fresh basil and mint leaves and lemon juice. Toss again until combined.
- Garnish with pomegranate, serve and enjoy!
Notes
- Fresh ingredients – use fresh ingredients for the best taste and texture. Look for ripe mango for this recipe (you can find fresh or pre-chopped mango at the grocery store). Use fresh cucumber with no spots or blemishes.
- Basil – chop the basil right before you are ready to add to the salad. Not in advance – as air exposure can cause basil to turn brown.
- Lemon juice – if you are using freshly squeezed lemon juice, strain into a small bowl/glass before adding to salad to remove pulp and any seeds.
Tayler
I made this salad for lunch today and it was incredible! The perfect blend of sweet and savory!
Sonia
Hi Tayler, so glad to hear that!
Donalyn
This a great salad, and I wanted to come back and tell you how much we enjoyed it- thanks for a great recipe!
Sonia
Thanks so much! I'm so happy you enjoyed it!