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Tropical Mango Cucumber Slaw

This mango cucumber slaw combines thinly sliced fresh cucumber and juicy mango with a tangy lime dressing, resulting in a crunchy, colorful salad with vibrant textures and bright flavors. The dish is assembled raw, emphasizing crispness, juiciness, and a refreshing appearance.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: tropical
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cucumber, thinly sliced preferably English or seedless cucumber
  • 1 cup mango, peeled and diced
  • 1/4 cup red onion, thinly sliced optional for added flavor
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or agave syrup optional for sweetness balance
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground if possible
  • 1 tablespoon olive oil optional, for extra richness

Equipment

  • Vegetable peeler or sharp knife
  • Large mixing bowl
  • Juicer or citrus reamer
  • Measuring spoons

Method
 

  1. Slice the cucumber into thin, even rounds using a vegetable peeler or sharp knife, then transfer to a large mixing bowl.
  2. Peel and dice the mango into small, bite-sized cubes, then add to the bowl with the cucumber slices.
  3. Add thinly sliced red onion to the bowl for extra flavor and color, if using.
  4. In a small jar or bowl, combine the fresh lime juice, honey, salt, and black pepper, then whisk or shake until well blended. Pour the dressing over the vegetables and fruit.
  5. Drizzle the olive oil over the mixture if you want a richer flavor, then gently toss everything together until evenly coated and the ingredients are well combined.
  6. Serve immediately for maximum crunch and freshness, garnished with additional lime wedges or herbs if desired.

Notes

For added texture, sprinkle with toasted coconut flakes or chopped fresh herbs like mint or cilantro before serving.