Dessert

Thai Cucumber Mango Salad Recipe

Name: Thai Cucumber Mango Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1 large English cucumber, sliced into thin rounds; 1 large mango, peeled and diced; 2 tablespoons finely-chopped peanuts; 1/4 cup fresh mint leaves, roughly chopped; 2 tablespoons fresh lime juice; 1 whole serrano chile, ribs and seeds removed, minced; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 tablespoon fish sauce; 1 tablespoon honey; 1 tablespoon Asian chili sauce

Bymia larkspur October 14, 2025October 14, 2025

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Introduction

Thai Cucumber Mango Salad is a refreshing blend of crisp cucumber, sweet mango, and a tangy, spicy dressing. This vibrant salad is perfect as a light lunch or a colorful side dish that adds a burst of flavor to any meal.

A white shallow bowl filled with a fresh salad showing three main layers: at the bottom, thin round slices of pale green cucumber form a base; the middle layer has bright yellow mango cubes scattered evenly; the top layer is a mix of green sliced jalapeños, light green herbs, and chopped cashew nuts, with a small bunch of fresh green basil leaves in the center. The bowl is placed on a white marbled surface next to a metallic lime squeezer holding half a lime, a small glass bowl with amber-colored dressing and a spoon, a whole green chili, and a few small green basil leaves; a crumpled light gray cloth is seen on one side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large English cucumber, sliced into thin rounds
1 large mango, peeled and diced
2 tablespoons finely-chopped peanuts
1/4 cup mint leaves, roughly chopped
2 tablespoons fresh lime juice
1 whole serrano chile with ribs and seeds removed, minced
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon honey
1 tablespoon Asian chili sauce

Instructions

Step 1: Place the cucumber rounds into a medium-large shallow serving bowl or on a salad platter. Sprinkle the diced mango evenly on top, then add the chopped peanuts and mint leaves.
Step 2: In a small bowl, whisk together the lime juice, minced serrano chile, rice vinegar, sesame oil, fish sauce, honey, and Asian chili sauce until well combined.
Step 3: Drizzle the dressing evenly over the plated salad. Serve immediately for the freshest taste.

Tips & Variations

For added protein, top the salad with cold, diced grilled chicken or shrimp.
Adjust the heat by using less serrano chile or swapping it with a milder pepper.
Toast the peanuts briefly to enhance their flavor and crunch.
Use fresh herbs like cilantro or basil along with mint for a more complex aroma.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The cucumber may become a bit watery over time, so it’s best enjoyed fresh. Before serving leftovers, toss the salad gently and consider adding fresh herbs or extra lime juice to brighten the flavors.

How to Serve

A white bowl filled with a fresh salad composed of thinly sliced cucumber rounds layered on the bottom, bright yellow mango chunks scattered evenly throughout, and light green slices of jalapeño peppers placed on top. The salad is garnished with chopped fresh mint leaves and roughly chopped cashews spread over all layers, with a small sprig of mint in the center. To the top right of the bowl, there is a small clear glass bowl holding a golden-brown dressing with a silver spoon resting inside. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

While you can prepare the ingredients in advance, it’s best to combine the dressing and salad just before serving to keep the cucumbers crisp and the flavors vibrant.

What can I substitute for fish sauce?

If you prefer a vegetarian or vegan option, substitute fish sauce with soy sauce or tamari, bearing in mind this will slightly change the flavor profile but still provide a savory depth.