This Thai mango cucumber salad became one of my signature warm-weather dishes the summer I needed something light, bright, and impossibly quick to pull together. I first made it on a late afternoon when a neighbor brought over two perfectly ripe mangoes from their tree. I peeled them, sliced them thin, and mixed them with a cucumber from my farmers market bag. The contrast of the silky, sweet mango with cooling cucumber and an acidic lime dressing felt like a small celebration in a bowl. It instantly became a weekly highlight, ideal for backyard gatherings and midweek dinners.

I love this combination because it balances textures and flavors so cleanly. The mango lends a honeyed sweetness and soft chew, the cucumber brings a crisp snap, red onion adds a clean bite, and toasted peanuts introduce a satisfying crunch. A splash of fish sauce gives an umami lift, while fresh lime juice keeps the whole dish lively and bright. I often double the batch when friends pop by because it disappears fast. It’s effortless enough for a packed weeknight and elegant enough to bring to a summer potluck.

Ingredients

• Mangoes: Two ripe mangoes, peeled and thinly sliced. Look for fruit that yields slightly to pressure and has a fragrant aroma. Varieties like Ataulfo or Tommy Atkins work well; Ataulfo is sweeter while Tommy Atkins holds shape a bit more.
• Cucumber: One large English or European cucumber, peeled and thinly sliced. These types have fewer seeds and thinner skin and keep the salad from becoming watery. If using a regular cucumber, scrape out seeds for a cleaner texture.
• Red onion: One quarter cup thinly sliced. Red onion adds floral sharpness; soak slices in cold water for five minutes if you want a milder bite.
• Fresh lime juice: One quarter cup, about two limes. Fresh juice brightens the entire bowl in a way bottled lime cannot; use a handheld juicer for best yield.
• Fish sauce or soy sauce: Two tablespoons fish sauce for authentic umami, or two tablespoons soy sauce as a vegetarian swap. Brands I trust are Red Boat for fish sauce and Kikkoman or Eden for soy alternatives.
• Sugar: One tablespoon granulated sugar. It softens the acidity and enhances mango sweetness. You can substitute light brown sugar for a touch of molasses flavor.
• Cilantro: One quarter cup chopped fresh leaves. Cilantro contributes a citrus-herb brightness; if you dislike cilantro, use fresh mint or Thai basil.
• Peanuts: One quarter cup crushed, toasted. Use unsalted roasted peanuts and crush them coarsely for contrast; toasted cashews also work if you prefer.
• Thai chilies: Optional one to two thinly sliced for heat. Adjust to taste and remove seeds for milder heat.

Instructions

Step 01: Prepare the fruit and vegetables Peel the mangoes and slice the flesh off the pit, then cut into thin, even slices so every bite has a balanced sweet element. Peel and thinly slice the cucumber; if it has large seeds, remove them with a spoon. Thin slicing keeps texture consistent and helps the dressing coat each piece. Step 02: Combine base ingredients In a large mixing bowl, gently toss the sliced mango, cucumber, and thin red onion together so they mingle without bruising. Use a large spoon and fold rather than stir vigorously to keep the mango intact. Step 03: Make the dressing In a small bowl whisk together the fresh lime juice, fish sauce or soy sauce, and sugar until the sugar dissolves. Taste and adjust: if mangoes are very sweet, add more lime; if too tart, add a pinch more sugar. The dressing should be bright and slightly salty. Step 04: Dress the salad Pour the dressing over the mango and cucumber mixture and gently toss to coat. Aim for an even, light coating rather than drowning the ingredients. Let the mixture sit for ten minutes so flavors begin to meld and the onion softens slightly. Step 05: Finish and serve Just before serving, sprinkle the chopped cilantro and crushed peanuts over the top and add thinly sliced Thai chilies if you want heat. Serve chilled or at room temperature for best flavor contrast.

Storage Tips

Store leftovers in a shallow, airtight container in the refrigerator for up to 48 hours. Because the cucumber and mango release water as they rest, place a paper towel on top before sealing to absorb excess moisture and preserve texture. When reheating is not necessary, simply stir the salad gently and add fresh cilantro right before serving to restore brightness. For travel to a picnic, pack the dressing separately and toss just before serving to keep ingredients crisp.

Ingredient Substitutions

If you do not have fish sauce use an equal amount of soy sauce or tamari for a vegetarian and gluten-free option respectively. Replace sugar with honey or agave at a one-to-one ratio for a more complex sweetness. Swap peanuts with toasted cashews, sliced almonds, or pumpkin seeds for a nut-free version. If mangoes are unavailable, ripe peaches or nectarines can offer similar sweetness and texture with a slightly different flavor profile.

Serving Suggestions

Serve this salad as a vibrant side with grilled fish, shrimp, or chicken; it pairs especially well with smoky flavors. For a vegetarian meal combine the salad with coconut rice and pan-seared tofu. Garnish with extra lime wedges, a scatter of fried shallots, or microgreens for an elevated presentation. On warm evenings I like to place the salad alongside a platter of satay skewers for a complete spread.

Cultural Background

The combination of mango, lime, and fish sauce channels Southeast Asian flavor principles that balance sweet, sour, salty, and spicy in a single bite. While not a traditional salad from any one region, this style of preparation draws from Thai and Vietnamese street food where fresh fruit and herbs are routinely combined with savory dressings. The use of crushed peanuts is common in regional dishes and adds local texture and aromatic depth.

Seasonal Adaptations

In summer use the ripest local mangoes for peak sweetness and aroma. In early fall, swap mango with ripe pears and replace lime with apple cider vinegar for a different seasonal note. For winter parties incorporate dried mango rehydrated in a little warm water and add roasted sweet potato cubes to create a heartier salad that still preserves the bright dressing.

Meal Prep Tips

Prep the dressing up to two days in advance and keep it chilled. Slice mango and cucumber up to four hours ahead and store them separately in the refrigerator on a tray covered with plastic to avoid sogginess. Hold herbs and peanuts in small airtight containers and assemble the salad minutes before serving. Portion into individual containers for lunches, adding the dressing only when ready to eat to maintain a crisp texture.

This mango cucumber salad is one of those simple combinations that always feels special. It’s quick, adaptable, and full of personality. I encourage you to experiment with herbs and nuts, and to treat the dressing as the heart of the dish. Share it with friends, and enjoy how easily a few bright ingredients can lift a meal.