Healthy Mango and Cucumber Salad (Vegan Recipe)

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

1. Add chopped mango and cucumber (and grapes if including) into a large bowl. Toss to combine.
2. Add chopped fresh basil, mint leaves and lemon juice. Toss again until combined.
3. 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!