Mango Coconut Cucumber Salad Recipes

CUCUMBER MANGO SALAD

Cucumber Mango Salad image

Mixed with flavorful Asian dressing, this light and refreshing cucumber mango salad is the perfect side for grilled meats and roasted salmon.

Provided by Shinee

Categories Salad

Time 25m

Number Of Ingredients 10

Ingredients

2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
2 teaspoons sesame seeds
½ teaspoon black pepper
chili oil to taste (optional)
1 English cucumber (Note 1)
1 mango (Note 2)
¼ cup loosely-packed fresh cilantro (chopped)

Steps:

To make the dressing, whisk together all the dressing ingredients in a small bowl.
Cut cucumber and mango into cubes. (TIP: Check out my easy method of cutting mango into cubes in the post above.)
Transfer into a medium bowl along with cilantro. Pour the dressing and toss to combine.
Refrigerate the salad for 20 minutes before serving to let the flavors meld together. But don't mix the salad more than half an hour before serving, or it'll become soggy and sad.

Nutrition Facts : ServingSize 1 serving, Calories 90 kcal, Sugar 13 g, Sodium 506 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 16 g, Fiber 2 g, Protein 2 g, UnsaturatedFat 2 g

MANGO AND CUCUMBER CHOW

Mango and Cucumber Chow image

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Provided by Sarah Kirnon

Categories Bon Appétit Salad Fruit Tropical Fruit Mango Cucumber Cilantro Chile Pepper Lime Juice Side

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 large shallot, thinly sliced into rings
3 garlic cloves, finely grated
1/2-1 Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
1/4 cup fresh lime juice
1 teaspoon kosher salt
2 ripe but firm mangoes, peeled, cut into ½-inch-thick spears
1 English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced crosswise
1/2 cup chopped cilantro
Freshly ground black pepper

Steps:

Toss shallot, garlic, chile, lime juice, and salt in a medium bowl. Add mangoes and cucumber and toss again. Cover; let sit at room temperature until shallot and cucumber are softened and juicy and flavors come together, 45-60 minutes.
To serve, add cilantro to chow and toss well; season generously with pepper.
Do Ahead
Chow (without cilantro) can be made 3 hours ahead. Cover and chill.

MANGO COCONUT CUCUMBER SALAD

Mango Coconut Cucumber Salad image

This recipe if from the Moosewood Restaurant Cookbook. They say "Refreshing and versatile are the best words to describe this tropical melange. It can be a side dish or a salsa, and it pairs beautifully with Caribbean, Mexican, Brazilian, African, Thai, or Indian cuisine."

Provided by mielhollinger

Categories Sauces

Time 35m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

1 cucumber, peeled, seeded and diced
1/2 teaspoon minced fresh chili pepper
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
2 teaspoons brown sugar
2 tablespoons unsweetened dried shredded coconut
1 mango, peeled and diced
1 small red bell pepper, minced

Steps:

In a large bowl, combine the cucumber, chile, lemon and lime juice, brown sugar, coconut, mango, and bell pepper.
Toss well.
Cover and chill for 20 minutes and serve cold.
Just before serving, top with cilantro or spearmint.

MEXICAN-STYLE FRUIT SALAD

Mexican-Style Fruit Salad image

Katie loved visiting the various Mexican-American fruit stands during her time in Los Angeles. The vendors would sprinkle fruit cups with fresh lime juice and the popular chile-lime salt Tajin. Inspired by those stops, she created this larger format fruit salad that has a hint of spice. The result is a refreshing and irresistible snack.

Provided by Katie Lee Biegel

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 cups cubed mango
2 cups cubed papaya
2 cups cubed pineapple
2 cups cubed watermelon
1 cup English cucumber chunks
1/2 cup unsweetened coconut flakes
2 oranges, sliced into wheels
Juice of 1 lime
Chile-lime salt, such as Tajin, to taste

Steps:

Mix the mango, papaya, pineapple, watermelon, cucumber, coconut flakes and oranges in a large bowl. Stir in the lime juice. Sprinkle with the chile-lime salt to your desired spiciness level.

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