Mango Cucumber Salad With Chili-Lime Peanut Crunch
This mango cucumber salad pairs juicy fruit and crisp vegetables with a warm, savory topping that takes only a few minutes at the stove. Lime keeps every bite bright, while toasted peanuts, sesame, and chile add the kind of contrast that makes a simple summer side feel complete.
Serve it with grilled chicken, fish, or tacos, or bring it to a picnic when you want something fresh that does not rely on a heavy dressing. The full recipe takes 20 minutes, and the components can be prepared separately when you need a head start.
Recipe at a Glance
Choose Ingredients for the Best Texture
Look for mangoes that give slightly when pressed but still feel firm enough to cube. Very soft fruit can turn creamy when tossed. An English cucumber keeps the salad crisp with fewer large seeds, while thinly sliced red onion and jalapeno add bite without overwhelming the mango.
Pat the cucumber dry after cutting if its surface is especially wet. Keep the produce chilled, cool the toasted topping before it reaches the bowl, and wait to add that topping until serving so the peanuts and sesame stay crisp.
Equipment
- Chef's knife
- Cutting board
- Vegetable peeler
- Small skillet
- Heat-safe spoon
- Large mixing bowl
- Whisk
- Serving bowl
Ingredients
For the Salad
- 2 ripe but firm mangoes, peeled and cut into 3/4-inch cubes (about 3 cups)
- 1 large English cucumber, cut into 1/2-inch chunks (about 3 cups)
- 1/4 small red onion, thinly sliced
- 1 small jalapeno, thinly sliced, with seeds removed for less heat if desired
- 1/2 cup loosely packed fresh cilantro leaves
For the Lime Dressing
- 3 tablespoons fresh lime juice
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
For the Chili-Lime Peanut Crunch
- 1 tablespoon neutral oil, such as avocado or canola oil
- 1/3 cup roasted unsalted peanuts, roughly chopped
- 1 tablespoon sesame seeds
- 1/2 teaspoon crushed red pepper flakes, or less to taste
- 1 teaspoon finely grated lime zest
- 1/4 teaspoon kosher salt
How to Make Mango Cucumber Salad
- Mix the dressing. Whisk the lime juice, rice vinegar, honey, and 1/2 teaspoon salt in a large bowl until the honey dissolves.
- Toast the crunch. Heat the oil in a small skillet over medium-low heat. Add the peanuts, sesame seeds, and red pepper flakes and cook, stirring constantly, until fragrant and lightly toasted, 2 to 3 minutes.
- Season and cool. Remove the skillet from the heat. Stir in the lime zest and 1/4 teaspoon salt, transfer the crunch to a plate, and cool for about 5 minutes.
- Prepare the produce. Prepare the mangoes, cucumber, red onion, jalapeno, and cilantro while the crunch cools.
- Toss gently. Add the mangoes, cucumber, red onion, jalapeno, and cilantro to the dressing and toss gently until evenly coated.
- Finish and serve. Fold in half of the cooled peanut crunch, top with the remainder, and serve immediately.
Tips for the Best Texture
- Use firm-ripe mangoes. They should taste sweet but remain sturdy enough to cube.
- Keep excess water out. Pat very wet cucumber pieces dry before adding them to the dressing.
- Mix with a light hand. A wide bowl and gentle folding help the mango keep its shape.
- Control the heat in two places. Remove the jalapeno seeds and reduce the red pepper flakes for a milder salad.
- Add crunch at the end. Cooling it first and adding it at serving time protects its crisp texture.
What to Serve With It
This salad works especially well beside grilled chicken, shrimp, or fish. It can also brighten tacos, rice bowls, black beans, or a picnic spread with sandwiches and chilled drinks.
Make-Ahead and Storage
For the best texture, serve the assembled salad right away. The cut mango, cucumber, onion, jalapeno, and cilantro can be covered and refrigerated separately for up to 4 hours. Keep the dressing refrigerated in a covered container for up to 3 days, and store the cooled peanut crunch in an airtight container at room temperature for up to 2 days.
Refrigerate assembled leftovers in an airtight container for up to 1 day. The flavor will remain bright, but the cucumber and topping will soften.
Frequently Asked Questions
How ripe should the mangoes be?
Choose mangoes that smell fragrant and yield slightly to gentle pressure but are not very soft. Firm-ripe fruit is easier to cube and holds its shape in the salad.
Can I use a different nut or seed?
Yes. Chopped cashews or pumpkin seeds can replace the peanuts in the same amount. Watch them closely because their toasting time may vary.
How can I make the salad less spicy?
Remove the jalapeno seeds, use half the jalapeno, and start with 1/4 teaspoon red pepper flakes. You can add more heat after tasting.
Can I assemble the salad in advance?
Prepare the produce, dressing, and crunch separately, then toss them just before serving. Fully assembled salad begins to soften as it sits.
