This Thai mango cucumber salad became my go-to summer side the moment I first tossed ripe mango with crunchy cucumber and a zingy lime-fish sauce dressing. I discovered this combination during a week when I wanted something light but exciting to bring to a family potluck; the bowl disappeared so quickly I barely caught a second spoonful. The interplay of sweet mango flesh and the cooling snap of cucumber, lifted by the punch of lime and a hint of salt from fish sauce (or soy for a vegetarian touch), is what makes this dish so memorable.

I love recipes that feel effortless yet refined, and this one checks both boxes. The textures — silky mango, crisp cucumber, and crunchy peanuts — are a pleasure in every bite, while the dressing quietly ties everything together. Serving this chilled gives it a refreshingly lively quality, and it’s flexible enough to sit alongside grilled proteins or star as the centerpiece of a casual lunch. Over the years my friends have asked for the recipe after every gathering; it’s the kind of dish that creates its own little fan club.

Ingredients

• Mangoes (2 ripe): Choose firm-yet-sweet varieties like Ataulfo or Keitt; they should give slightly to the touch and have a fragrant aroma. Ripe mango provides the salad’s sweet backbone and a silky texture that contrasts with cucumber.
• Cucumber (1 large): English or Persian cucumbers work best because they have fewer seeds and thinner skins; peel if the skin is waxed or thick. The cucumber adds a cooling crunch and freshness.
• Red onion (1/4 cup): Thinly sliced for a sharp aromatic bite that brightens the bowl—soak briefly in cold water if you prefer a milder onion flavor.
• Fresh lime juice (1/4 cup): About 2 limes; use freshly squeezed juice for the cleanest, brightest acidity—bottled lime juice won’t deliver the same lift.
• Fish sauce (2 tablespoons) or soy sauce: Fish sauce brings authentic umami and salt; use light soy or tamari for a vegetarian or gluten-free option. Taste the dressing and adjust—a little goes a long way.
• Sugar (1 tablespoon): Balances the acidity and rounds out the flavors. You can swap light brown sugar or honey (1 tablespoon) for a deeper note.
• Fresh cilantro (1/4 cup, chopped): Adds herbaceous brightness; stems are fine if chopped finely.
• Crushed peanuts (1/4 cup): For crunch and a toasty flavor—toast them for 3–4 minutes in a dry skillet for extra depth.
• Optional Thai chiles (1–2, thinly sliced): Use sparingly if you want a spicy kick. Scale according to your heat tolerance.

Instructions

Step 1 — Prepare the fruit and vegetables: Peel the mangoes and slice the flesh away from the pit into thin, even strips about 1/8 to 1/4 inch thick so each bite has both fruit and crunch. Peel and thinly slice the cucumber to match the mango thickness for balanced texture. Thin, uniform slices ensure consistent flavor in every forkful. (Active time: about 6–8 minutes.) Step 2 — Build the base: Place the sliced mango, cucumber, and 1/4 cup thinly sliced red onion in a large mixing bowl. Toss gently to combine so you don’t bruise the mango pieces. Use a wide bowl to allow room for the dressing without squashing the fruit. (2–3 minutes.) Step 3 — Make the dressing: In a small bowl whisk together 1/4 cup fresh lime juice, 2 tablespoons fish sauce (or 2 tablespoons soy sauce/tamari), and 1 tablespoon sugar until the sugar dissolves. Taste: it should be tangy with a salty-umami note. Adjust with an extra teaspoon of sugar or a splash more lime if needed. (2–3 minutes.) Step 4 — Combine and toss: Pour the dressing over the mango-cucumber mixture and toss gently using tongs or two spoons to coat without breaking the mango pieces. Toss until every slice has a light sheen of dressing. The goal is even coverage, not a puddle of dressing at the bottom. (1–2 minutes.) Step 5 — Rest to marry flavors: Let the salad rest for 10 minutes at room temperature so the lime and fish sauce can meld into the fruit and vegetables. This short maceration heightens flavor without making the cucumber soggy. If making ahead, refrigerate for up to 30 minutes for cooler serving. (10 minutes.) Step 6 — Finish and garnish: Just before serving, sprinkle 1/4 cup chopped fresh cilantro and 1/4 cup coarsely crushed peanuts over the top. If using, scatter thin slices of 1–2 Thai chiles for heat. Serve chilled or at room temperature. (1–2 minutes.)

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 48 hours. For best texture, separate garnishes (peanuts and cilantro) and add them just before serving. If you plan to make this ahead for a gathering, assemble the fruit and cucumbers and keep the dressing refrigerated in a small jar; toss everything together 10–15 minutes before serving to preserve the crunch. If the salad releases extra liquid, drain briefly on a slotted spoon before plating to avoid a soggy presentation.

Ingredient Substitutions

If mangoes aren’t in season, ripe peaches or nectarines provide a similar sweet-tart profile though slightly less fibrous texture. For the salty-umami element, use tamari or light soy sauce for a vegetarian version; reduce by half if you prefer saltier-sweet balance. Replace sugar with honey or maple syrup in a 1:1 ratio. If you have a peanut allergy, swap crushed peanuts for toasted pumpkin seeds or fried shallots for crunch.

Serving Suggestions

This salad pairs beautifully with grilled chicken, shrimp, or tofu; it also complements coconut rice or sticky jasmine rice for a fuller plate. For a light lunch, serve it over mixed greens and top with sliced avocado. Garnish with extra lime wedges and a scattering of toasted sesame seeds for visual appeal. Serve chilled on warm days and at room temperature in cooler weather to highlight the mango’s fragrance.

Cultural Background

Mango-and-vegetable salads are common across Southeast Asia, where the balance of sweet, sour, salty, and spicy is central to the palate. This version is inspired by Thai flavors—lime, fish sauce, fresh herbs, and chiles—though similar combinations appear in neighboring cuisines. The use of crushed peanuts adds a Southeast Asian touch that contrasts texture and introduces nutty depth into fruit-forward salads.

Seasonal Adaptations

In summer, emphasize riper, sweeter mangoes and serve the bowl chilled. In cooler months, use firm ripe mangoes and consider roasting a few slices of sweet potato to add warmth. For a holiday twist, fold in pomegranate seeds for color and a tart pop, or add roasted cashews and a splash of orange juice to echo winter citrus flavors.

Meal Prep Tips

For batch meal prep, slice fruit and cucumber and store them in separate airtight containers for 1–2 days; keep the dressing refrigerated. When you’re ready to eat, combine the components and add toppings. Use shallow containers to keep slices from becoming compressed, and always add crunchy elements right before serving to maintain texture.

Make this salad your own—adjust the heat, swap the nuts, or add fresh herbs like mint for a different aroma. It’s a simple bowl that rewards small tweaks, and it reliably brightens any meal or gathering.