This mango and cucumber salad is ideal for summer barbecues and picnics. A bright, spicy cayenne vinaigrette pairs beautifully with sweet mango and crisp cucumber. Vegan and gluten-free.
Recipe first posted on May 24, 2015. Last updated June 15, 2022.
If you haven’t tried this crisp, refreshing mango-cucumber salad yet, you’re missing a summer staple. This isn’t a heavy, creamy cucumber salad or a tangy, vinegar-forward pickle-like mix. It’s light, juicy, and full of fresh contrast.
Sweet mango, crunchy English or Persian cucumbers, fragrant basil, and a kick of cayenne in the dressing come together for a vibrant side dish that’s ready in about 15 minutes. It’s simple, fast, and perfect for warm-weather meals.
Cucumber Salad Ingredients
- Limes
- Olive oil
- Kosher salt
- Ground cayenne pepper
- Ripe mangoes
- English or Persian cucumbers
- Fresh basil (or substitute with mint or thinly sliced scallions)
How To Make It
This recipe is quick and easy—just a little chopping and whisking. It also keeps well in the refrigerator for short-term meal prep.
Step one
Make the dressing. In a large bowl whisk together 2 tablespoons lime juice, 1 tablespoon olive oil, 1/2 teaspoon ground cayenne (adjust to taste), and 1 teaspoon kosher salt.
Step two
Toss to coat. Peel and slice the mangoes into matchsticks. Seed and slice the cucumbers into similar-sized strips. Add the fruit and vegetables to the bowl with the dressing and toss to combine. Thinly slice the basil and fold it in. Taste and adjust with more salt or lime juice if needed.
Serving Tips For The Mango Cucumber Salad
This salad is great for parties and potlucks. You can toss everything together up to an hour ahead—the flavors meld nicely. If preparing ahead, leave the basil out until just before serving so it stays bright and green.
For transport, slice the basil and wrap it in a damp paper towel, then place it in a resealable plastic bag. Toss the basil into the salad at the last minute for the best texture and color.
Recipe Card
Mango-Cucumber Salad with Cayenne Dressing and Lime Basil
6 servings
15 minutes
15 minutes
Make up to 1 hour ahead for an easy picnic or potluck side; keep the basil separate until serving.
Ingredients
For the dressing:
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon ground cayenne powder (adjust to taste)
- 1 teaspoon kosher salt
For the salad:
- 2 ripe mangoes, peeled, pitted and sliced into strips
- 1 English or Persian cucumber, seeded and cut into strips
- 1 small bunch basil, thinly sliced
Instructions
- Make dressing. Whisk together lime juice, olive oil, cayenne, and salt in a large bowl.
- Toss. Add mango and cucumber strips to the bowl and toss to combine. Stir in sliced basil and adjust seasoning with more lime or salt if needed.
Notes
Make Ahead: Slice basil and wrap it in a damp paper towel inside a resealable bag; add to the salad just before serving.
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This mango-cucumber salad with a spicy vinaigrette is bright, fresh, and energizing. If you make it, snap a photo and tag @holajalapeno or use #holajalapeno so I can see your version, or leave a comment and rating on the blog. Sign up for the weekly newsletter for more recipes and updates.
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