Healthy Chile Lime Mango Cucumber Salad
A quick and colorful salad combining sweet mango, crisp cucumber, and a zesty chili-lime dressing. High in fiber, low in saturated fat, and packed with refreshing flavors, this salad is perfect as a side dish, light lunch, or a vibrant addition to any summer meal.
Equipment
- 1 Cutting board
- 1 Sharp Knife
- 1 medium mixing bowl
- 1 spoon or spatula
- 1 Citrus Juicer
Ingredients
- 2 medium ripe mangoes about 2 cups, diced
- 1 whole English cucumber sliced
- 2 –3 limes juiced
- 2 tsp olive oil
- ¼ tsp aji panca powder or hot smoked paprika
- Sea salt to taste
- Optional: Fresh cilantro leaves for garnish
- Optional: Red chili pepper slices for garnish
Instructions
- Prepare the Mangoes: Start with ripe but firm mangoes to achieve the perfect balance of sweetness and structure in your salad. Place the mango upright on a cutting board and use a sharp knife to slice off the flesh from both sides of the pit, working lengthwise along the wider part of the fruit. Once you have two large halves, score the flesh in a crisscross pattern, making sure not to pierce the skin. Hold the mango half over a bowl and scoop out the cubes with a spoon. Repeat the process with the other half. Finally, trim around the pit to collect any extra mango pieces — they can either go into the salad or be saved for a smoothie.
- Slice the Cucumber: Wash and dry the English cucumber thoroughly. Cut it in half lengthwise, then slice each half again lengthwise to create four long spears. Align the spears together and chop them into bite-sized chunks that are close in size to the mango cubes. Keeping the pieces similar in shape helps the salad look uniform and ensures every bite has a balanced mix of textures.
- Mix the Base Ingredients: In a medium mixing bowl, combine the diced mango and cucumber chunks. This is your salad base — the refreshing crunch of cucumber paired with the juicy sweetness of mango creates a vibrant contrast that will be enhanced by the dressing. Gently toss them together with a spoon or spatula so the ingredients start to mingle without getting bruised.
- Make the Lime Dressing: Squeeze the juice from 2 to 3 fresh limes using a citrus juicer. Pour the lime juice into the bowl with the mango and cucumber. Drizzle in the olive oil and stir gently to coat the fruits and vegetables evenly. The lime provides a tangy, refreshing acidity while the olive oil brings in a silky texture and healthy fats that round out the flavors.
- Add Seasoning and Spice: Sprinkle the aji panca powder (or substitute with hot smoked paprika) over the salad. This step gives the dish its subtle smoky heat and a bold depth of flavor. Add a pinch of sea salt to enhance all the natural sweetness and tartness already present in the bowl. Taste and adjust — add more salt for savoriness, or a little extra lime juice if you prefer a brighter punch.
- Garnish for Freshness: For an extra pop of color and flavor, garnish the salad with fresh cilantro leaves and a few thin slices of red chili pepper. The cilantro adds a herbaceous, citrusy note, while the chili slices amplify the heat for those who love a little more spice.Both garnishes are optional but highly recommended for presentation and taste.
- Serve Immediately: This salad is best enjoyed fresh, right after it’s prepared. The cucumbers stay crunchy, the mango retains its juicy bite, and the dressing is at its most vibrant. If left too long, the cucumber may release water and soften, slightly diluting the flavors. Serve it as a side dish with grilled foods, sandwiches, sliders, or as a refreshing appetizer at summer gatherings.
- Store Leftovers (Optional): If you need to store any leftovers, transfer them into an airtight container and refrigerate. Consume within 24 hours for best texture and flavor. For meal prep, you can cut the mango and cucumber in advance and store them separately, then add lime juice, oil, and seasoning right before serving to keep everything fresh and crisp.
Notes
- Use ripe but firm mangoes for the best balance of sweetness and texture.
- Fresh lime juice is essential — bottled juice won’t deliver the same bright flavor.
- If you prefer less heat, reduce the chili powder or swap it for mild paprika.
- For extra crunch, chill the cucumber in the fridge before slicing.
- Add garnishes just before serving to maintain their freshness and vibrancy.
