Mango, Cucumber and Chili Salad

Mango, Cucumber, and Chili Salad Recipe

Hello! Let's prepare a vibrant combination that awakens the palate with the first bite. This mix unites the crisp freshness of cucumber with the fruity acidity of mango and that mischievous touch of chili, creating a perfect balance for those seeking lightness and flavor in a single dish.

Preparation time

Getting organized is key in the kitchen, so here's the time breakdown to ensure everything turns out perfectly:

• Preparation: 15 minutes
• Cooking: 0 minutes
• Total: 45 minutes (including resting time)
• Servings: 4 people
• Difficulty: Easy

Ingredients

• 3 cups of cucumbers
• ½ cup of raw mango (green or semi-ripe)
• ½ cup of scallions with leaves (green onion)
• 1 teaspoon of green chili
• Salt to taste
• 1 teaspoon of artificial sweetener (Optional)
• 1 teaspoon black peppercorns
• 1 teaspoon lemon juice

Possible substitutions

If it's difficult to find completely unripe mango in your area, you can use one that is «pinto» (semi-ripe) to maintain firmness. If you don't have fresh spring onion, you can replace it with red onion very finely chopped, although the flavor will be a bit more intense. If you're looking for something more substantial, some people are inspired by a mango and cucumber pasta salad to turn it into a main dish, but today we will focus on the light and vegetable version.

Utensils we will use

• Sharp kitchen knife
• Stable cutting board
• Large bowl or wide salad bowl
• Mixing spoon
• Mortar (for grinding coarse pepper)
• Manual juicer (optional, for the lemon)

Preparation

1. Cleaning and cutting vegetables

   Wash the cucumbers, spring onion, and green chili under the tap to remove any residue. Peel the cucumbers and cut them into medium dice; we want them to have some bite. Peel the unripe mango and cut it into cubes the same size as the cucumber for uniformity in the salad.

2. Finely chopping aromatics

   Take the spring onion (including the green part of the leaves) and chop it finely. Do the same with the green chili. If you don't like too much spicy, make sure to remove the seeds and white veins from inside the chili before chopping it.

3. Combine the base

   In the large bowl, place the diced cucumber and mango. Add the chopped spring onion and chili. Mix lightly so that the colors begin to distribute evenly. This base of fruits and vegetables is the heart of our recipe.

4. The seasoning touch

   Now let's bring it to life. Add salt to taste and, if you decide to use it, artificial sweetener (this helps balance if the mango is too acidic). In the mortar, grind the black peppercorns, leaving them coarse to find crunchy spice textures, and add them to the bowl.

5. Citrus dressing

   Pour the teaspoon of lemon juice over the entire mixture. The acidity of the lemon not only adds flavor but also helps to lightly «cook» the onion and maintain the vibrant color of the mango and cucumber.

6. Strategic resting

   Stir everything gently. Place the bowl in the refrigerator and let it rest for at least 30 minutes. This time is vital for the juices to release and meld, creating a delicious liquid at the bottom.

To finish and serve

After the resting time, take the salad out of the cold. Give it a final stir to redistribute the juices. Serve cold or at room temperature. It is the ideal accompaniment for fresh dishes. If you like fruit combinations, it will remind you of the freshness of a cucumber, melon, and yogurt salad, but with a more tropical and spiced profile.

Nutritional Information

• Calories: 65 kcal
• Proteins: 1 g
• Fats: 0.5 g
• Carbohydrates: 16 g
• Fiber: 2.5 g

The values shown are approximate estimates per serving to guide your diet.

5 keys to make it perfect

Making such a simple salad stand out depends on the details. Here I share my secrets so that the result is always spectacular and healthy.

1. The firmness of the mango is vital.
For this specific recipe, we need raw or «green» mango. If you use a very ripe mango, it will fall apart when mixed and release too much sugar, losing the acidic contrast we are looking for. We want it to crunch almost as much as the cucumber.

2. Uniform cut.
Try to make the cucumber and mango cubes a similar size. This ensures that in each spoonful you get a bit of both ingredients, achieving the perfect flavor balance in your mouth.

3. Freshly ground pepper.
Do not use fine powdered pepper. By using black peppercorns and coarsely breaking them in a mortar, you release fresh essential oils that give a powerful aroma and a different kind of heat than chili. It's a chef's detail that changes everything.

4. Control the spice.
Green chili is delicious, but it can be invasive. Start with less if you're unsure about the heat level of your chilies. You can always add more at the end, but you can't remove it once mixed.

5. Respect the chilling time.
Those 30 minutes in the fridge are not optional. They allow the salt to draw out some water from the cucumber and mango, creating a natural, flavorful «broth» that acts as the best possible dressing.

When is it ideal to enjoy it?

This salad is the queen of hot days. Its refreshing nature makes it perfect for summer or tropical climates. It works wonderfully as a light appetizer before a main course, helping to open the appetite without being too filling.

It's also a stellar side dish for barbecues or roasts, as its acidity cuts through the fat of meats very well. If you're planning a seafood menu, this salad divinely accompanies seafood; think about how well mango combines in a shrimp and mango salad and you'll see why this vegetable version is a guaranteed hit.

Comparison table

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know if you dared to try this exotic combination. Did you add more chili or prefer to keep it mild? Leave your comment and share your own adjustments or what you served it with at your table!

Culinary glossary

• Unripe mango: Refers to mango that has not yet fully ripened. Its pulp is firm, pale yellow or almost white, and its flavor is tart instead of sweet.
• Scallion: Also known as green onion or spring onion. It is an immature onion with a long, green stalk, with a milder flavor than dry onion.
• Chop: To cut a food into very small pieces using a knife. In this recipe, it is important to distribute the flavor of the chili and onion.
• Mortar: Kitchen utensil consisting of a concave bowl and a pestle, used for crushing or grinding spices, seeds, and other ingredients.
• Macerate: (Reference to the resting process) To leave a food in contact with a liquid or condiment (in this case lemon and salt) so that it softens and takes on flavor.

Mango, Cucumber and Chili Salad

Mango, Cucumber And Chili Salad: step-by-step recipe with golden marks and a smoky touch. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: salad, mango, cucumber, chili, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 250 kcal

Preparation Time: PT10M

Cooking Time: PT10M

Total Time: PT10M

Recipe Ingredients:

• 1 ripe Ataulfo mango, cubed: provides juicy sweetness and a vibrant color to the dish.
• 1 small cucumber, peeled and chopped: extremely refreshing, with its crunchy texture that contrasts with the sweetness of the mango.
• ½ habanero or serrano chili, finely chopped: adds the characteristic spicy and aromatic touch.
• Juice of 2 tablespoons of lemon: enhances the flavor, helps maintain vibrant colors, and provides acidity.
• Tablespoon of olive oil: softens the flavor and adds shine to the salad.
• Chopped cilantro and salt to taste: complement with an herbal touch and balance the spiciness.

Recipe Instructions:

Preparation: :

Preparation: 10 minutes

Cooking: :

Cooking: No cooking required

Total: :

Total: 10 minutes

Servings: :

Servings: 4-6 servings

Difficulty: :

Difficulty: Very easy

Gather all ingredients: :

Gather all ingredients: Wash, peel, and chop according to instructions to prepare the ingredients uniformly and practically.

Mix in a bowl: :

Mix in a bowl: Place the chopped mango, cucumber, and chili in a large bowl. Add the lemon juice, olive oil, salt, and cilantro.

Carefully combine: :

Carefully integrate: With a large spoon, gently mix so that all the ingredients are well infused with the flavors.

Refrigerate: :

Chill: Cover and let rest in the refrigerator for at least 15 minutes to enhance flavors and cool the dish.

Serve cold: :

Serve cold: The mango, cucumber, and chili salad is best enjoyed just right, as a side dish or revitalizing snack.

Choose ripe and fresh ingredients: :

Choose ripe and fresh ingredients: Quality directly influences the final result, especially in the sweet mango and the fresh cucumber.

Control the spice level: :

Control the spice level: Start with less chili and adjust to prevent the flavor from dominating, avoiding it being too intense for some diners.

Don't forget to refrigerate: :

Don't forget to chill: The experience of eating a cold salad greatly improves its texture and flavor, as well as restoring its freshness.

Mix carefully: :

Mix carefully: To prevent the mango from getting crushed, use a large spoon and make gentle movements when incorporating all the ingredients.

Experiment with variations: :

Experiment with variations: Add mint, red onion, or even jicama to give different nuances and make it more versatile.

Ensure fresh and ripe ingredients: :

Ensure fresh and ripe ingredients: The sweetness of the mango and the freshness of the cucumber are clearly noticeable in the final result.

Don't overload with spice: :

Don't overload with spice: It's better to start with less chili and adjust it at the end, to prevent the flavor from dominating.

Refrigerate before serving: :

Refrigerate before serving: The experience of eating it cold improves in texture and flavor, making the salad more refreshing.

Mix gently: :

Mix gently: To prevent the mango from falling apart, use delicate and folding movements to integrate all the ingredients.

Experiment with variations::

Experiment with variations: Add red onion, mint leaves, or even a touch of white wine to give different aromatic notes.

Editor's Rating:
4.3