Thai Mango Cucumber Salad Recipe
Introduction
Bright and refreshing, Thai Mango Cucumber Salad is a perfect balance of sweet, tangy, and spicy flavors. This simple salad is quick to prepare and serves as a delightful side dish or snack, especially on warm days.
Ingredients
- 1 ripe mango, peeled and sliced
- 1 medium cucumber, thinly sliced
- 2 tablespoons fresh lime juice
- 1 small chili, finely chopped (adjust to taste)
Instructions
- Step 1: In a large bowl, combine the sliced mango and cucumber.
- Step 2: Add the lime juice and chopped chili, then gently toss to mix all ingredients thoroughly.
- Step 3: Cover the salad and chill it in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Tips & Variations
- For extra crunch, add toasted peanuts or cashews just before serving.
- Substitute the chili with a pinch of chili flakes if you prefer less heat.
- Add fresh herbs like cilantro or mint for an aromatic twist.
Storage
Store the salad in an airtight container in the refrigerator for up to 1 day. It’s best enjoyed fresh, but if needed, stir gently before serving again. Avoid making it too far in advance to keep the cucumber crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use green mango instead of ripe mango?
Yes, green mango offers a tangier flavor and firmer texture, which works well for this salad if you prefer a more tart taste.
How spicy is the salad with one chili?
The heat is mild to medium depending on the chili type. You can adjust the amount or remove seeds to control the spiciness to your liking.
PrintThai Mango Cucumber Salad Recipe
This Thai Mango Cucumber Salad is a refreshing and vibrant side dish that perfectly balances sweet, tangy, and spicy flavors. Featuring ripe mangoes, crisp cucumbers, zesty lime juice, and a hint of chili heat, this salad is a quick and easy recipe that’s perfect for warm weather or as a lively accompaniment to any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Salad Ingredients
- 2 ripe mangoes, peeled and sliced
- 1 large cucumber, thinly sliced
- 2 tablespoons fresh lime juice
- 1 small chili (such as Thai bird’s eye chili), finely chopped (adjust to taste)
Instructions
- Prepare the Mango and Cucumber: Peel and slice the ripe mangoes into thin strips or bite-sized pieces. Wash and thinly slice the cucumber, keeping the slices uniform for a consistent texture.
- Mix the Ingredients: In a large mixing bowl, combine the mango slices, cucumber slices, freshly squeezed lime juice, and finely chopped chili. Toss gently to evenly coat all the ingredients with the lime juice and chili.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. Chilling allows the flavors to meld and enhances the refreshing taste.
- Serve: Once chilled, give the salad a quick toss again and serve immediately. This salad is best enjoyed fresh and cold.
Notes
- Adjust the amount of chili based on your preferred spice level.
- For added flavor, you can sprinkle some fresh chopped cilantro or mint leaves before serving.
- The salad can be served as a light appetizer or as a side dish with grilled meats or seafood.
- For a slightly sweeter version, drizzle a small amount of honey over the salad before chilling.
Keywords: Thai mango cucumber salad, tropical fruit salad, gluten free salad, fresh cucumber salad, spicy mango salad, no-cook Thai salad
