Experience the freshness of East Africa Mango and Cucumber Salad, combining fresh ingredients and a hint of spice, great as a side or a main dish and ready in 35 minutes!
Did you know that people eat more when there is a lot of color on their plates? I don’t know why I felt the need to share that random fact with you, but there it is.
I adapted this African cucumber mango salad recipe from one I found in my all-time favorite cookbook, Cooking Light’s Global Kitchen. I mean, international recipes that are lower in calories? Yes, please.
Table of Contents
Reasons to Love This African Salad
- This Cucumber Mango Salad is versatile and pairs well with various recipes, especially grilled dishes.
- It’s refreshingly light, making it perfect for summer meals or picnic side dish.
- This Mango and Cucumber Salad is incredibly healthy, packed with vitamins and minerals.
Recipe Ingredients
- Champagne Mangoes: These mangoes add a sweet and tropical flavor with a creamy texture.
- Fresh Lime Juice: It brings a tangy, bright flavor to this African salad.
- Red or Green Jalapeno: This adds a spicy kick and adds a crisp, subtle crunch.
See the recipe card for full information on ingredients and quantities.
Variations
- Cucumber Alternative: Consider using different types of cucumbers. If English cucumbers aren’t available, Persian cucumbers can be a great alternative, offering a similar texture and taste.
- Herbs and Spice Variation: Instead of cilantro, try fresh herbs like mint or basil for a refreshing twist.
- Garnish Options: Sprinkle toasted sesame seeds to add a nutty crunch, while a few avocado slices offer a creamy texture contrast. For a burst of color and an extra herbal touch, scatter some chopped chives or dill on top.
How to Make Mango Cucumber Salad
Step #1: Toss together the cucumber, onion, salt, and garlic in a colander. Let stand for 20 minutes to drain.
Step #2: Meanwhile, toss together peanut oil, tomato, jalapeno, cumin, cinnamon, and mango in a large bowl.
Step #3: Add the cucumber mixture to the bowl and toss to combine. Garnish with peanuts, cilantro, and lime juice.
Expert Tips
- Cucumber and Mango Prep: Utilize this handy mango tool for quick and even slicing. If a mango tool isn’t available, use a sharp knife to carefully peel and slice the mangoes. Slice close to the pit to extract maximum flesh for uniform pieces. For the cucumbers, you can use a mandoline for even slicing and consistent thickness in every bite.
- Desalting Cucumbers: After slicing, sprinkle the cucumbers with a bit of salt and let them sit for 10-15 minutes. This draws out excess water, preventing the salad from becoming soggy.
- Layering Flavors: To enhance the depth of flavor, consider adding a splash of rice vinegar or a hint of honey to the dressing. This can add a subtle complexity to the salad.
Frequently Asked Questions
Avocado oil or light sesame oil can effectively replace peanut oil. Avocado oil is mild and nutritious, while sesame oil adds a subtle nuttiness.
Yes, you can certainly add other vegetables to this salad. Options like green or red bell pepper for a sweet crunch, thinly sliced carrots for a bit of earthiness, or even spinach for added greens can work well.
Storage Info
Store this Mango Cucumber Salad in an airtight container in the refrigerator for up to 2 days for optimal freshness. If it has been stored in the fridge, simply take it out a few minutes before serving it.
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East Africa Mango and Cucumber Salad Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 English cucumber - thinly sliced
- 1/2 small red onion - finely chopped
- 1/2 teaspoon salt
- 1 garlic clove - minced
- 1 teaspoon peanut oil
- 2 cups chopped seeded tomato
- 1 red or green jalapeno - seeded and minced
- 1/4 teaspoon cumin
- Dash of cinnamon
- 2 champagne mangoes - pitted and diced
- 3 Tablespoons chopped - unsalted dry-roasted peanuts
- 1 Tablespoon chopped cilantro
- 3 Tablespoons fresh lime juice
Instructions
- Toss together the cucumber, onion, salt, and garlic in a colander. Let stand for 20 minutes to drain.
- Meanwhile, toss together peanut oil, tomato, jalapeno, cumin, cinnamon, and mango in a large bowl.
- Add the cucumber mixture to the bowl and toss to combine. Garnish with peanuts, cilantro, and lime juice.
NOTES
Nutrition
This has been a favorite for years. I am hosting a backyard bbq for Eid and this is what accompanies my meats whenever I grill . It’s also the first thing to go. Always a big hit and a crowd pleaser. Thanks for sharing this awesome recipe!