Ingredients
– 2 ½ cups chopped ripe mango, cut into small cubes (about 2-3 large mangoes)
– 2 cups cucumber, cut into small cubes (preferably English cucumber)
– 1 cup cherry tomatoes, quartered
– 2 tablespoons finely minced shallot (or substitute with red onion)
– 2 tablespoons finely chopped fresh cilantro or parsley
– 2 tablespoons lime juice (juice of 1 lime)
– ½ teaspoon maple syrup (optional, depending on mango sweetness)
– ½ teaspoon sea salt
Instructions
1-First, peel and dice 2 ½ cups of ripe mango into small cubes, making sure to remove the pit for smooth pieces.
2-Next, wash and cube 2 cups of cucumber into small pieces, opting for English cucumber to keep it crisp.
3-In a medium bowl, combine the mango, cucumber, 1 cup of quartered cherry tomatoes, 2 tablespoons of minced shallot, and 2 tablespoons of chopped cilantro or parsley; toss gently to mix.
4-Add 2 tablespoons of lime juice, ½ teaspoon of maple syrup if desired, and ½ teaspoon of sea salt, then stir until everything is evenly coated.
5-Finally, adjust the seasoning to taste and serve right away for the best flavor; leftovers can chill in the fridge for 2-3 days.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥒 Use English cucumber for a sweeter, crisper salad with fewer seeds.
🥭 Choose ripe, firm mangoes for the best flavor and texture.
🌿 Substitute parsley for cilantro if preferred and customize with additions like edamame or smoked spices.
- Prep Time: 10 minutes
- Category: Salad
- Method: Mixing, Tossing
- Cuisine: International
- Diet: Vegan, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 108
- Sugar: 22.1 g
- Sodium: 298 mg
- Fat: 0.7 g
- Saturated Fat: 0.2 g
- Carbohydrates: 26.7 g
- Fiber: 3.7 g
- Protein: 2.1 g
- Cholesterol: 0 mg