Mango Cucumber Salad Ingredients 2 ripe mangoes, peeled and cut into bite-size cubes or strips 1 English cucumber (or 3–4 Persian cucumbers), sliced into half-moons 1/2 small red onion, thinly sliced 1 cup cherry tomatoes, halved 1/3 cup fresh cilantro, roughly chopped (or mint, or a mix) Dressing 2 tbsp fresh lime juice (plus extra wedges to serve) 1 tbsp rice vinegar (or apple cider vinegar) 1–2 tsp honey or maple syrup, to taste 2 tbsp extra-virgin olive oil (or neutral oil) 1/2–3/4 tsp kosher salt Freshly ground black pepper Optional heat: 1/4–1/2 tsp red pepper flakes or 1 small jalapeño, finely minced Add-ons (optional) 2 tbsp roasted peanuts, cashews, or pumpkin seeds for crunch 1 tsp toasted sesame seeds 1/2 avocado, diced Instructions Make the dressing: In a small bowl, whisk lime juice, rice vinegar, honey, oil, salt, pepper, and chili/jalapeño if using. Toss the salad: In a large bowl, combine mango, cucumber, red onion, tomatoes, and cilantro. Pour over the dressing and gently toss to coat. Finish: Taste and adjust salt, lime, and sweetness. Sprinkle nuts/seeds if using. Serve immediately or chill 10–20 minutes to meld. Tips Mango ripeness: Use just-ripe (not mushy) mangoes so pieces hold their shape. No cilantro? Swap mint and add a pinch of lime zest. Make-ahead: Mix dressing and prep produce up to 1 day ahead; keep separate. Toss right before serving for best crunch. Protein boost: Add grilled shrimp or chicken to make it a light meal. Flavor variations Thai-style: add fish sauce (1 tsp) and a pinch of brown sugar; finish with crushed peanuts and mint. Southwest: add corn kernels and avocado; use lime + cumin in the dressing. Mediterranean: use olive oil + lemon, add feta and parsley, skip the honey. Serve as a fresh side with grilled fish, tacos, or spicy mains.