10-Minute Chile Lime Mango Cucumber Salad
A quick, crunchy, and colorful salad combining sweet mango, crisp cucumber, and a zesty lime-chile dressing. Lightly spiced, fiber-rich, and low in saturated fat, it’s perfect as a refreshing side or an easy, nutritious snack.
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.
