Sweet, crunchy and a little bit spicy. This quick and easy salad is bursting with lots of different flavors….sweet, spicy, fresh, vibrant and much more. The coolness of the cucumber and sweetness of the mango help to tame the bit of spiciness from the chilies.
Cut mangoes into ½ inch diced pieces. Start by cutting the mango flesh from around the seed lengthwise. Cutting along the wider side of the mango. Once you have two pieces cut, make grid cuts in the flesh without breaking the skin. Then use a spoon to scoop out the flesh. You can save the remaining mango flesh around the seed to use in a smoothie.
Cut the cucumber in half lengthwise and then cut each half again so you end up with 4 long pieces. Slice the long pieces into chunks close in size to mango.
Place the mango and cucumbers in a dish. Add the lime juice and olive oil and stir to combine. Top with a sea salt and aji panca chili powder. Garnish with cilantro leaves and red chili slices if you want.
Notes
Expert Tips for Making Mango Cucumber Salad:Serve this mango cucumber salad up right away! You want the crunchiness of the cucumbers to shine through!If spicy mango salad isn't your thing, be cautious adding the chile powder to it or use a less spicy option such as mild chili powder or sweet smoked paprika.Use fresh lime juice! There is absolutely no substitute and the fresh flavors really shine through in this simple mango cucumber salad recipe.Serve up mango cucumber salad in the summer for a refreshing, yet spicy side dish for sandwiches and burgers. It's great prepared as a side with these Vegan Sliders or my favorite Triple Decker Sandwich that's perfect for picnics.Ingredient Tips:Aji panca is a powder made from the chilies of the same name from Peru. You can locate this powder online from various sources or possibly from your local Latin specialty store. In a pinch, you can use hot smoked paprika or chili powder with a pinch of cayenne.