This vibrant Chile Lime Mango Cucumber Salad is a refreshing blend of sweet, tangy, and lightly spicy flavors that excite the palate.
Packed with fiber from crisp cucumbers and vitamin-rich mangoes, it’s low in saturated fat and carbs, making it a healthful, plant-based side.
Quick, easy, and satisfying, it’s perfect for busy weekdays, picnic meals, or summer lunches.
10-Minute Chile Lime Mango Cucumber Salad
Equipment
- 1 medium cutting board
- 1 sharp chef’s knife
- 1 medium mixing bowl
- 1 spoon or spatula for mixing
- 1 Citrus juicer (optional)
Ingredients
- 2 medium ripe mangoes diced (about 2 cups)
- 1 whole English cucumber
- 2 –3 limes juiced
- 2 teaspoons olive oil
- ¼ teaspoon aji panca powder or hot smoked paprika
- Sea salt to taste
- Fresh cilantro leaves optional, for garnish
- Red chili pepper slices optional, for garnish
Instructions
- Prepare the Mangoes: Start by washing your mangoes thoroughly under cool running water. Place them on a cutting board and, using a sharp chef’s knife, slice each mango lengthwise along both sides of the central pit to create two large cheeks. Carefully make small grid-like cuts in the flesh of each cheek, making sure not to cut through the skin. Use a spoon to scoop out the diced mango into a medium-sized mixing bowl. Reserve the remaining flesh around the seed for smoothies or snacks.
- Slice the Cucumber: Wash the cucumber and pat it dry. Cut it in half lengthwise, then slice each half into two long quarters, giving you four long pieces in total. Lay each piece flat and chop into bite-sized chunks that are similar in size to the mango cubes to ensure an even texture and flavor distribution. Transfer the cucumber pieces into the same mixing bowl as the mango.
- Juice the Limes: Roll each lime on the counter with your palm to loosen the juice. Cut the limes in half and use a citrus juicer or squeeze by hand to extract all the juice. Remove any seeds that fall into the juice. Pour the fresh lime juice directly over the mango and cucumber mixture. Fresh lime juice is essential, as it adds brightness and enhances the natural sweetness of the fruit while balancing the heat from the chili.
- Add the Olive Oil: Measure out two teaspoons of extra virgin olive oil and drizzle it evenly over the mango and cucumber mixture. The olive oil adds a subtle richness, helps the flavors meld together, and lightly coats the fruit and vegetables, enhancing their natural texture.
- Season with Aji Panca or Paprika: Sprinkle ¼ teaspoon of aji panca powder or, if unavailable, hot smoked paprika over the salad. Taste as you go to ensure the spice level suits your preference. This spice provides a mild, smoky heat that contrasts beautifully with the sweetness of the mango and the freshness of the cucumber.
- Add Sea Salt: Add sea salt to taste, starting with a small pinch and adjusting gradually. The salt amplifies the natural flavors of the mango and cucumber while balancing the acidity of the lime and the heat of the chili.
- Gently Toss the Salad: Using a spoon or spatula, gently fold the ingredients together until the mango, cucumber, lime juice, olive oil, and spices are evenly distributed. Be careful not to mash the mango or cucumber; the goal is to maintain the crisp, refreshing texture of the cucumber and the tender sweetness of the mango.
- Optional Garnishes: If desired, add a handful of fresh cilantro leaves for a bright herbal note, and thin slices of red chili for an extra pop of color and heat. These garnishes are optional but highly recommended for visual appeal and an additional layer of flavor.
- Serve Immediately: Transfer the salad to a serving dish and enjoy immediately for maximum freshness. This salad is best served right after preparation to preserve the crispness of the cucumber and the juicy texture of the mango.
- Storage Notes: If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Note that the cucumbers may release some water over time, so it’s best eaten fresh for optimal texture and flavor.
Notes
- Use ripe mangoes for maximum sweetness and juiciness; underripe mangoes may taste tart and less flavorful.
- Choose firm cucumbers to maintain crunch; soft cucumbers can become watery when mixed with lime juice.
- Adjust spice levels carefully: aji panca powder is mild, but paprika or chili can be spicier. Start small and taste as you go.
- Always use fresh lime juice—it brightens flavors in a way bottled juice cannot replicate.
- Serve immediately for best texture; cucumbers may release water if left too long.
Chef’s Secrets For Maximum Flavor
The key to a standout mango cucumber salad lies in the balance of sweet, tangy, and spicy elements.
Always dice mangoes and cucumbers into similar sizes for even bites and flavor distribution.
Gently toss the salad to avoid crushing the mango cubes.
Using high-quality extra virgin olive oil adds a subtle richness that complements the natural sweetness.
For a smoky twist, toast a small pinch of aji panca powder in the oil before mixing—it deepens the flavor.
Fresh herbs like cilantro or mint can elevate the dish with aromatic freshness, making it perfect for summer gatherings.
Serving Suggestions To Impress Guests
This salad shines as a side dish to grilled proteins, tacos, or sandwiches.
Pair it with vegan or vegetarian sliders, light fish dishes, or roasted chicken for a refreshing contrast.
For casual meals or picnic spreads, serve in small bowls or mason jars—it’s visually appealing and portable.
A sprinkle of toasted seeds or nuts adds texture and makes the salad more substantial for light lunches.
This dish also pairs beautifully with chilled sparkling water or a crisp white wine for an elegant yet approachable summer menu.
Storage Tips To Keep Freshness
For optimal flavor and crunch, serve immediately after preparation.
If storing, place the salad in an airtight container in the refrigerator for up to one day.
Cucumbers will release water over time, so gently drain excess liquid before serving leftovers.
Avoid adding garnishes like cilantro or red chili slices until ready to serve, as they may wilt or lose color.
This salad is not ideal for long-term meal prep but can be partially prepped by chopping mangoes and cucumbers separately and storing them chilled until ready to combine.
Frequently Asked Questions
1. Can I make this salad ahead of time?
While you can prep the mango and cucumber in advance, mix them with lime juice, oil, and spices just before serving to maintain crispness and prevent excess water from forming.
2. What can I use if I don’t have aji panca powder?
Hot smoked paprika or a mild chili powder with a pinch of cayenne works as a substitute. Adjust the spice level according to your preference.
3. Can I add other fruits or vegetables?
Absolutely! Red bell peppers, jicama, or avocado cubes can complement the flavors. Just ensure the additional ingredients are fresh and cut to a similar size for balance.
4. Is this salad suitable for a vegan or gluten-free diet?
Yes, it’s entirely plant-based and naturally gluten-free. Olive oil provides healthy fats while the mango and cucumber add fiber and essential vitamins.
5. How can I reduce the heat if I prefer milder flavors?
Reduce or omit the chili powder or red chili slices. You can also balance the spice with a touch of honey or additional lime juice to enhance sweetness and acidity.
