This vibrant and refreshing Mango Cucumber Salad recipe has a beautiful balance of textures and flavors. It’s an easy side dish for warm weather, complete with fresh cilantro, avocado, lime, and jalapeno!

bowl of mango cucumber salad topped with sesame seeds on a white counter

This post may contain affiliate links. For more information, see my affiliate disclosure.

I’m a huge fan of fresh mangoes, and usually can’t wait to get my hands on some once the weather gets warm! They’re just so sweet and flavorful. Anyone else feel this way?!

In fact, two of my favorite recipes on the blog are my Double Pepper Mango Salsa and Mango Corn Salsa with Black Beans (mangoes PLUS veggies = my fav, obvi). If you’re looking for a fun summer salsa, check those out!

But if you’d rather use mangoes and vegetables in a different way, then this recipe is a winner. Sweet mangoes, crunchy cucumbers, and creamy avocado make for a unique and satisfying texture combination.

Top it all off with jalapeno, honey lime juice dressing, cilantro, and toasted sesame seeds, and you’ve got a sweet, slightly savory, and downright delicious dish.

close up of cucumber mango salad recipe in a gray bowl topped with seeds

How to Make Mango Cucumber Salad

The best part about cooking in the summer is that you probably don’t need to turn on your oven that much. At least in the case of this salad you don’t! You can honestly throw it together in a few minutes.

First, peel and dice the mango and cucumber, dice the avocado, and finely chop the jalapeno. (Here’s a tutorial post on How to Dice a Cucumber for salad if you need it!) Then whip together the dressing and pour it over the salad.

knife slicing the seeds off a cucumber on a bamboo cutting board

PS – if you love kitchen tools that make slicing veggies and fruits easier (like me!), you might like this avocado slicer (Will got me it for Christmas…it’s great!) or a mango splitter.

mango cucumber salad ingredients in a bowl on a counter

The recipe yields about two big servings or four small ones. I recommend making it in such a small batch because it can get a little soggy if you make a big one that you plan to keep in the fridge for more than two days.

In other words, this is definitely a make-and-eat-right-away kind of dish!

Serving Ideas

You can enjoy Mango Cucumber Salad on the side of grilled fish, meat skewers, or a sandwich. Or, you can add a spoonful of this salad to the top of veggie burgers or salmon patties.

It would even taste great with tortilla chips, like a salsa, or on top of tacos!

mango cucumber salad in a bowl on the counter next to sesame seeds and cilantro

More Healthy Cucumber Recipes

I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

📖 Recipe