1-Gathering and Chopping Your Ingredients: First, wash and prepare your produce: peel and chop the ripe mango into small cubes, aiming for about 2 ½ cups from 2-3 large mangoes. Next, cube the cucumber into small pieces use an English cucumber for its sweet crunch and low water content to keep the salad from getting soggy. Now, quarter the cherry tomatoes and finely mince the shallot, which adds a mild sharpness; you can sub it with red onion if you prefer.

2-Gathering and Chopping Your Ingredients: Don’t forget to chop the fresh cilantro or parsley finely; this brings in that herbal brightness. In a medium bowl, combine the chopped mango, cucumber, cherry tomatoes, minced shallot, and chopped cilantro or parsley, then toss everything well to mix it up evenly.

3-Adding the Dressing and Final Touches: Once your base is ready, drizzle in the lime juice, optional maple syrup for a touch of sweetness, and sea salt. Gently toss again until all the ingredients are evenly coated, letting the flavors blend together beautifully. Taste as you go and adjust by adding more lime juice for extra zing, a bit more maple syrup if the mango isn’t sweet enough, or additional salt for balance.

4-Adding the Dressing and Final Touches: Serve it right away to enjoy its fresh crunch, or store leftovers in the fridge for 2-3 days. For more ideas on complementary dishes, check out our easy chicken enchiladas recipe that pairs wonderfully with this salad. Remember, this salad isn’t meant for freezing, as it keeps best when fresh.