Cucumber Mango Salad

I’m not sure there is anything more summery than this Cucumber Mango Salad. It perfectly marries sweet, sour, and spicy flavors with that whoosh of cucumber freshness, for a light and refreshing summer side dish. The salad holds up moderately well in the refrigerator, the flavors blending even further as the cucumber and mango marinate in the dressing. It’ll hold up for about three days in the refrigerator, if it’s not all eaten by then!

Originally posted 2-24-2011, updated 6-27-2019

Three black ceramic bowls with Cucumber mango salad on a marble table with a bamboo mat and chopsticks.

What Kind of Cucumber Should I Use?

I’ve been partial to English cucumbers lately because they have little to no seeds and seem to have a more consistent freshness in my local grocery stores, although conventional cucumbers also work just fine and are often half the cost. If using conventional cucumbers, you may want to scoop out the seeds before slicing into half-rounds, unless the seeds aren’t an issue for you. :)

How Spicy is This Cucumber Mango Salad?

This Cucumber Mango Salad is not very spicy, IMHO, but taste buds do differ. You can control the spiciness of the salad by increasing or decreasing the amount of crushed red pepper used. If you are particularly sensitive to heat, you can leave the crushed red pepper out of the dressing and simply sprinkle some over each serving for those who want it (although it is more pronounced when allowed to marinate in the dressing).

Do I Have to Use Rice Vinegar?

I wouldn’t suggest substituting another vinegar variety. Rice vinegar has a distinctly mild and light flavor and the dressing is balanced to match this type of vinegar in particular. Rice vinegar is fairly easy to find in most major grocery stores in the U.S. and can either be found in the vinegar aisle or with the international ingredients.

What Should I Serve with Cucumber Mango Salad?

This salad goes great with: Sticky Ginger Soy Glazed Chicken, Sesame Tempeh Bowls, Easy Sesame Chicken, or One Pot Teriyaki Chicken and Rice.

P.S. if you like this cucumber mango salad, you might also like my Spicy Pineapple Cucumber Salad!

Close up of a bowl of cucumber mango salad with chopsticks picking up a piece of mango

Close up of a bowl of cucumber mango salad with chopsticks picking up a piece of mango
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4.87 from 15 votes

Cucumber Mango Salad

Fresh cucumber and tropical mango come together with a sweet and spicy dressing to make this light and refreshing Cucumber Mango Salad.
Author: Beth - Budget Bytes
Prep Time: 15 mins
Total Time: 15 mins
Servings: 4 About 1 cup each


  • 1 mango ($0.59)
  • 1 cucumber ($1.29)
  • 1/4 cup rice vinegar ($0.48)
  • 2 Tbsp white sugar ($0.04)
  • 1/8 tsp salt ($0.01)
  • 1/8 tsp red pepper flakes ($0.02)


  • Wash the cucumber well to remove wax or other residues. For a decorative look, peel alternating strips of the peel (see step by step photos below). Slice the cucumber into half-rounds.
  • Cut the mango into slices by first cutting off both rounded “cheeks.” Score flesh of the mango into strips using a sharp paring knife. Use a spoon to scoop the flesh from the skin (see photos below). Cut the mango slices in half so that they are more similar in size to the cucumber slices.
  • Next, prepare the dressing by combining the rice vinegar, sugar, salt and red pepper flakes in a small bowl. Stir until the sugar is completely dissolved.
  • Add the sliced cucumber and mango to a large bowl, then pour the dressing over top. Stir to combine the ingredients and coat the cucumber and mango in dressing. Serve immediately or refrigerate until ready to eat. Stir well before serving each time to redistribute the dressing.
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Serving: 1 CupCalories: 66.93 kcalCarbohydrates: 16.8 gProtein: 0.93 gFat: 0.28 gSodium: 75.88 mgFiber: 1.23 g
Nutritional values are estimates only. See our full nutrition disclaimer here.

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Scroll down for the step by step photos!

Three bowls of cucumber mango salad on a bamboo mat with chopsticks.

How to Make Cucumber Mango Salad – Step By Step Photos

Partially peeled and sliced cucumber

To give my cucumbers a decorative look, I peel alternating strips before slicing. Slice one cucumber into half rounds. If you prefer to scoop out the seeds, first slice the cucumber lengthwise, scoop out the seeds, then cut crosswise into half-rounds.

Mango with one cheek cut off.

To slice the mango, first cut off the two side “cheeks” (the fleshy round sides). The pit in the middle is like a flattened oval.

Mango with two cheeks cut off

This is what the mango looks like after I’ve cut off both cheeks.

Mango flesh scored into slices with a spoon scooping them from the skin.

Next, use a sharp paring knife to score the flesh into strips, taking care not to pierce the skin on the back. Then use a spoon to scoop the flesh out of the skin. I also cut each slice in half to make them more similar in size to the cucumber pieces.

Remaining flesh cut off mango pit.

There is usually a bit more mango flesh attached to the narrow sides of the pit, so I slice those off, remove the skin, and cut the pieces to match the size of the other mango pieces.

Cucumber and mango in a bowl

Place the sliced cucumber and mango in a large bowl.

Cucumber Mango Salad Dressing in a small bowl with a spoon

To make the dressing, simply combine 1/4 cup rice vinegar, 2 Tbsp white sugar, 1/8 tsp salt, and 1/8 tsp red pepper flakes. Stir until the sugar is dissolved and the dressing appears clear.

Dressing being poured over cucumber and mango in the bowl.

Pour the dressing over the cucumber and mango in the bowl.

Finished cucumber mango salad in a white bowl

Stir the salad to combine the cucumber and mango, and coat everything in dressing.

Cucumber mango salad being served into small black bowls from the large white bowl.

Serve the salad immediately or refrigerate for up to 3 days. Be sure to give the salad a quick stir each time before serving to redistribute the dressing.