Ingredients
Scale
- 2 ripe mangoes — peeled, diced
- 2 large cucumbers — thinly sliced or diced
- 1/4 cup fresh cilantro or mint — chopped
- 1/4 cup red onion — thinly sliced (optional)
- 1 lime — juiced
- 2 tablespoons honey or agave syrup
- 1 tablespoon olive oil
- Salt and pepper — to taste
- Optional: chili flakes for a spicy kick
Instructions
- Peel and dice the mangoes, slice or dice the cucumbers, and prepare your herbs and optional vegetables.
- In a small bowl, whisk together the lime juice, honey, olive oil, salt, and pepper until well combined. Add chili flakes for extra spice if desired.
- In a large mixing bowl, gently toss the mango, cucumber, herbs, and red onion. Pour the dressing over the mixture and toss again to coat evenly.
- Refrigerate the salad for about 15 minutes for flavors to meld. Serve chilled as a refreshing side or light lunch.
Notes
- Store in an airtight container in the refrigerator.
- Best enjoyed within 24 hours for optimal freshness.
- Drain excess liquid if the salad releases water before serving.
- Add more chili flakes or herbs to customize the spice level and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Global
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 120 Kcal
- Sugar: 20g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg