Refreshing Mango Cucumber Salad

Mangos are in season! Mangos are in season!

Shout it from the rooftops…or at least from your computer.

While you’re at it, you can also decide if you like it spelled with or without an ‘e’ as apparently both mangos and mangoes are correct.

I’m convinced that many people who don’t like mangos have never had a really good, really fresh, really drippingly ripe one.

They are a little like avocados – often rock hard in the store – but if you let them ripen for a few days on the counter or in a brown paper bag, they will be sweet, juicy and delicious.

This is a very easy salad combining lots of fresh flavors and easily adaptable to your personal tastes.

Here’s what you need:

Mangos, Cucumbers, Red Bell Pepper, Parsley, Lime, Light Olive Oil, Honey, Salt & Pepper.

Click here for a Mango Cucumber Salad Shopping List

Mangos have an oblong pit right in the middle of the fruit. Don’t try to cut through it or you’ll ruin your knife and make a complete mess. Instead, cut 2 discs away on either side of the mango away from the pit.

Use a small knife to score small squares in each piece cutting right up to but not through the skin. Be sure to do this over a bowl so you can catch all of the mango juice.

Flip the scored mango piece inside out and use your knife to cut the little cubes away from the skin.

Repeat this with the other piece and then cut the skin away from the pit and cut away as much of the mango as you can away from the pit. There won’t be much but you will probably get some good juice out of it either way.

I’m using regular cucumbers so I’m going to remove the waxy skin and the seeds. If you have hot house or English cucumbers, you don’t have to take out the seeds.

Peel the cucumber, cut it in half, and then use a spoon to gently scrape the seeds out and make a little boat.

Cut the cucumbers into long strips and then into small pieces. Add them to the bowl with the mangos.

Red bell pepper is sweet and pretty. Chop it into small pieces and add it to the salad.

A few sprigs of fresh parsley give us some greenery and fresh flavor. I have about 1/4 cup.

For a quick dressing, squeeze the juice from 1 fresh lime. Add 1 teaspoon of honey…

1 Tablespoon light flavored olive oil (NOT extra virgin), salt & pepper.

Whisk the dressing together and pour it over the salad. You don’t need much dressing because the mangos will make a lot of their own juice.

Toss the salad together to combine all of the flavors. If you have time, letting this sit for 30 – 45 minutes at room temperature or longer in the refrigerator will really enhance the flavors.

You can certainly enjoy this salad all on it’s own OR pair it will some grilled fish or as a side to grilled chicken.

Mangos are in season! Get them while they’re sweet, ripe, and juicy!

Here’s the recipe:

Mango Cucumber Salad

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7 Responses

  1. Nice pictures. I’ll eat the cucumbers separately with oil and vinegar and then the mangos for dessert. Years ago before we gave away our ice cream maker, Pete actually made Mango Ice Cream!!! Now that was a real treat! Refreshing but not quite as good as your Pistachio Ice Cream.

    1. Hi Claire! So sorry for the delay, I’ve been on the road. Cilantro would be GREAT! I love cilantro and put it in almost everything I make that has black beans. So go for it!

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