Mango Salad Recipe

Mango: The star of the salad, providing sweetness and a juicy texture.

Cucumber: Adds a refreshing crunch and balances the sweetness of the mango.

Red onion: Offers a sharp, tangy flavor that complements the other ingredients.

Cilantro: Brings a fresh, herbaceous note to the salad.

Lime juice: Adds a zesty tang that enhances the overall flavor.

Salt: Enhances the natural flavors of the ingredients.

When dicing the mango, make sure to use a sharp knife to achieve clean cuts and avoid mashing the fruit. To easily dice a mango, first slice off the sides around the pit, then score the flesh in a grid pattern without cutting through the skin. Finally, invert the skin to pop out the cubes and slice them off. This method ensures uniform pieces that mix well with the cucumber and red onion.

• mango - Substitute with pineapple: Pineapple provides a similar tropical sweetness and juicy texture, making it a great alternative to mango.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, which works well in salads as a cucumber substitute.

• red onion - Substitute with green onion: Green onions offer a milder onion flavor and a nice color contrast, suitable for those who prefer a less intense onion taste.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor and a similar green color, making it a good alternative to cilantro.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, which can brighten up the salad just like lime juice.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor and is often considered a healthier option compared to regular table salt.

• To store your mango salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 2 days. Beyond this, the mango and cucumber may start to lose their crispness.
• If you plan to make the salad ahead of time, consider storing the diced mango and cucumber separately from the red onion and cilantro. Combine them just before serving to keep the textures vibrant.
• For an extra burst of flavor, you can add the lime juice and salt right before serving. This ensures that the salad remains zesty and fresh.
• Freezing the mango salad is not recommended. The high water content in the mango and cucumber can cause them to become mushy upon thawing, compromising the salad's delightful texture.
• If you must freeze, consider freezing only the diced mango. Lay them out on a baking sheet in a single layer and freeze until solid. Then, transfer to a freezer-safe bag. Thaw in the refrigerator and mix with fresh cucumber, red onion, and cilantro when ready to serve.
• Always taste the salad before serving after storing or freezing. Adjust the seasoning with a bit more lime juice or salt if needed to refresh the flavors.

• While mango salad is best enjoyed fresh, if you have leftovers, here are some creative ways to reimagine and reheat it:

  • Tropical Salsa Topping: Use the mango salad as a vibrant topping for grilled chicken or fish. Simply warm the salad slightly in a pan over low heat, just enough to take the chill off without cooking the mango and cucumber.

  • Warm Mango Relish: Heat a small amount of olive oil in a pan, add the mango salad, and sauté for 2-3 minutes. This will soften the mango and cucumber, creating a warm relish perfect for topping tacos or grilled meats.

  • Mango Stir-Fry: Incorporate the mango salad into a quick stir-fry. Heat a wok or large pan, add a splash of soy sauce and a drizzle of sesame oil, then toss in the salad. Stir-fry for 2-3 minutes, and serve over rice or noodles.

  • Warm Mango Chutney: Transform the mango salad into a chutney by simmering it with a bit of vinegar, sugar, and spices like cumin and coriander. Cook until the mixture thickens and serve as a condiment.

  • Mango-Cucumber Soup: Blend the mango salad with a bit of vegetable broth and a touch of yogurt to create a refreshing, chilled soup. If you prefer it warm, heat the blended mixture gently on the stove before serving.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Cutting board: A surface to safely dice the mango, cucumber, and chop the red onion and cilantro.

• Chef's knife: A sharp knife to efficiently dice the mango and cucumber, and finely chop the red onion and cilantro.

• Measuring cups: To accurately measure out the 2 cups of mango and 1 cup of cucumber.

• Measuring spoons: To measure the 1 tablespoon of lime juice and 1 teaspoon of salt.

• Citrus juicer: To extract fresh lime juice easily.

• Mixing spoon: To toss all the ingredients together until well mixed.

• Refrigerator: To chill the salad for 30 minutes before serving, if desired.

Prep ingredients in advance: Dice the mango, cucumber, and chop the red onion and cilantro ahead of time. Store them in separate containers in the fridge.

Use a mandoline: A mandoline slicer can quickly and uniformly dice the cucumber and red onion, saving you time.

Pre-make the dressing: Mix the lime juice and salt in a small jar and keep it ready to pour over the salad.

Batch preparation: Make a larger batch of the salad and store it in the fridge for up to two days for quick meals.