Fresh cucumber and tropical mango come together with a sweet and spicy dressing to make this light and refreshing Cucumber Mango Salad.
Course: Side Dish
Total Cost: $2.43 recipe / $0.61 serving
Servings: 4About 1 cup each
Author: Beth - Budget Bytes
1/4cuprice vinegar $0.48
2Tbspwhite sugar $0.04
1/8tspred 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.