Mango Cucumber Salad
A juicy mango cucumber salad with a sweet and tangy chilli lime dressing. Fresh, vibrant and naturally sweet. Ready in 10 minutes.
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Equipment
- Chopping board.
- Paring knife.
- handheld juicer
- Garlic crusher
- Spoon.
- Small bowl
Ingredients
- 1 mango
- 1 cucumber
- a few coriander and mint leaves, torn
Dressing
- 1 lime, juiced
- 1 birdseye chilli, finely chopped
- 1 tablespoon sesame oil, untoasted
- 1 tablespoon maple syrup or date paste
- 1 small garlic clove, crushed
- ¼ teaspoon salt, or to taste
Instructions
- Prepare the dressing. Half the lime and squeeze the juice into a small bowl. Add a crushed garlic clove, a finely chopped birdseye chilli and the rest of the dressing ingredients and stir together until fully combined. Do a taste test to see if it needs more salt. Adjust if necessary then place to one side.
- Slice the fruit. Cut the mango in half lengthways, either side of the stone. With each half, slice down into the soft fruit to make long segments. Using a spoon, scoop the slices out from the peel. Discard the mango peel and the stone. Taking the cucumber, cut it in half then slice it into long pieces lengthways, roughly the same size as the mango pieces.
- To Serve. Add the slices of fruit onto a serving dish and scatter over some torn mint and coriander leaves. With a spoon, pour over a little of the salad dressing, leaving the remainder in a dish on the side for people to help themselves.
Notes
Any leftovers may be stored in a suitable container in the fridge for 1-2 days.
Preparing the dressing 15 minutes in advance will allow the flavours to develop.
If you're interested in using date paste rather than maple syrup, check out my recipe for How to make date paste.
Did you make this recipe?Please leave a comment below to help other people.