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It is no secret us love spicy, smoked You entered here in MB (Annexes A, B and C). And what is the perfect side to accompany them? Mango cucumber salad! It’s fresh, crispy, sweet, bright and fast and easy to do!
Fair 7 ingredients and 10 minutes required for this versatile side. Let us show you how it is done!
How to make mango cucumber salad
This is one of those recipes that became looking at the ingredients we had, giving a new combo a chance and being very Pleased with the result! It begins with two ingredients that were practically made for each other: Crispy and crispy cucumber and Sweet and sweet mango!
Using an English cucumber is better because it is sweeter, more clear and the seeds are small with minimum water content. There are no salads soaked here, please. For the mango, a mature, sweet (but still firm) handle will give your salad the better Taste and texture.
The remaining salad components include Cherry tomatoes by brightness, shallot For crispy and salty flavor, and cilantro For fresh, herby signals. And for our friends with the gene that makes the coriander have a soap flavor, we have you! Perejil also works very well!
Now for dressing, errr, not dressing? It does not become much easier than this: a generous pinch of lime juice and sea salt To improve the natural flavors of fruits and vegetables. And if you need a little Additional ditulity, a drizzle of Arce syrup will do the trick!
Finally, stir everything together, and it’s time to pass!
We hope you love this mango cucumber salad! Is:
Cool
Bright
Crunchy
Naturally sweet
Easy to do
And so versatile!
Recipe pairing
This salad provides a sweet and refreshing contrast with spicy and smoked dishes, especially Mexican inspiration recipes and inspired by the Caribbean. It is surprising with fish tacos, banana enchiladas, smoked lentils and more (new recipe soon)!
Simpler side salads
If you try this recipe, let us know! Leave a comment, qualify and not forget to label a photo @minimalistbaker on Instagram. Health, friends!
Portions 4 (~ 1 ⅓ Cup portions)
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- 2 ½ Cups Chopped mature mango, cut into small cubes (2-3 large mangoes produce ~ 2 ½ cups or 550 g)
- 2 Cups cucumber, cut into small cubes (We prefer English cucumber // 1 large cucumber yields ~ 2 cups or 250 g)
- 1 cup Cherry tomatoes, careless
- 2 Tablespoon Finely chopped shalot (1 small shalot produces ~ 2 tablespoons or 20 g // or sub -onion)
- 2 Tablespoon finely chopped coriander or parsley
- 2 Tablespoon lime juice (1 lime performance ~ 2 tablespoons or 30 ml)
- 1/2 teaspoonful maple syrup (optionalDepending on how mature/sweet be your handle)
- 1/2 teaspoonful sea salt
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In a mixture bowl or to serve medium, combine the chopped handle, chopped cucumber, quartered cherry tomatoes, chopped shallot and coriander or chopped parsley. Mix to combine, then add Lima’s juice, arce syrup (optional) and salt and mix until it covers evenly. Try and adjust, adding more lime juice for brightness, Arce syrup for sweetness or salt for the general balance.
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Enjoy! This salad is delicious with smoked or spicy pipes such as our smoked lentil tacos, black bean bananas pastiff or spicy baked fish tacos. The leftovers are maintained for 2-3 days in the refrigerator. Not friendly with the freezer.
*Nutritional information is an approximate estimation calculated without optional ingredients.
Service: 1 (~ 1 ⅓ cup) portion Calories: 108 Carbohydrates: 26.7 gram Protein: 2.1 gram Fat: 0.7 gram Saturated fat: 0.2 gram Polyunsaturated fat: 0.2 gram Monounsaturated fat: 0.2 gram Trans fat: 0 gram Cholesterol: 0 mg Sodium: 298 mg Potassium: 450 mg Fiber: 3.7 gram Sugar: 22.1 gram Vitamin A: 328 IU Vitamin C: 62 mg Calcium: 33 mg Iron: 0.6 mg
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