Spicy Mango Cucumber Salad Cups
Ruth M. Moran
These Spicy Mango Cucumber Salad Skewers are a zesty, refreshing, no-cook appetizer that brings together sweet, tangy, and spicy flavors. With just a handful of clean, whole ingredients, this dish is plant-based, quick to assemble, and ideal for entertaining or everyday snacking.
Prep Time 15 minutes mins
Marinating Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Salad, Snack
Cuisine Gluten-Free, Paleo, Raw, Summer, Vegan
1 Chef’s knife
1 Microplane zester
1 Citrus Juicer
1 large mixing bowl
1 Small skewers
- 2 small limes juiced (plus extra wedges for serving)
- Zest of 1 lime plus more for garnish
- 2 tablespoons 30 ml extra virgin olive oil
- 1 to 2 Thai red chili peppers seeds removed, finely minced (adjust to heat preference)
- Coarse sea salt to taste
- 1 large English cucumber peeled and sliced into half-moons or chunks
- 1 large ripe mango peeled and diced into bite-sized cubes
- 1 to 2 tablespoons fresh mint finely chopped
- 12 small skewers bamboo or metal
Prepare the Zesty Marinade: In a medium mixing bowl or shallow dish, combine the lime juice, lime zest, and olive oil. Whisk in the minced chili pepper and season lightly with sea salt. Stir until the mixture is fully emulsified and fragrant.
Toss the Fruit and Veggies: Add the sliced cucumber and diced mango to the bowl with the marinade. Using a large spoon or your hands, gently toss everything to coat the fruit and vegetables evenly without breaking them apart.
Marinate for Maximum Flavor: Cover the bowl and place it in the refrigerator. Let the mixture chill and marinate for at least 15 minutes, or up to 30 minutes, allowing the sweet, tangy, and spicy flavors to meld beautifully.
Assemble the Skewers: Remove the bowl from the fridge and begin threading the cucumber and mango onto your skewers, alternating pieces to create colorful, attractive layers. Repeat until all the skewers are filled.
Finish and Garnish: Arrange the skewers on a serving platter. Sprinkle with extra lime zest, a pinch of sea salt, and chopped mint. Serve immediately with lime wedges on the side for an added burst of citrus.
- Heat Level Tip: Thai chilies are quite hot. Start with one and taste the marinade before adding a second. For a milder version, use jalapeño or skip the chili altogether.
- Presentation Tip: If serving at a party, chill your skewers before guests arrive and garnish just before serving to keep the mint fresh and vibrant.
- Skewer Substitution: No skewers? No problem. Serve as a chopped salad in a bowl with a spoon—it’s just as delicious!
- Make-Ahead Tip: The mango-cucumber mixture can be marinated up to 2 hours ahead of time, but assemble the skewers closer to serving to maintain their crispness.