This Thai mango cucumber salad became a backyard favorite the first summer I tried it. I was chasing the perfect light dish to serve alongside grilled chicken and kept coming back to the simple combination of ripe mango and crunchy cucumber. I discovered the mix one humid afternoon when the market offered jewel-toned mangoes and I wanted something that felt celebratory but required almost no heat. The result is a perfect balance of sweet fruit, tart lime, salty umami from fish sauce, and a satisfying crunch from peanuts and cucumber. Every time I make it guests ask for the recipe and the bowl rarely lasts more than a few minutes.

What makes this salad special is its layering of textures and flavors. The mango provides silky sweetness and a floral aroma. The cucumber keeps it bright and refreshing. A splash of lime cuts through the sugar and adds zip while fish sauce gives depth that keeps the salad from tasting one-note. I often prepare it before a picnic or as a quick side for weeknight dinners because it is forgiving, quick, and pleasing to many palates. Even people who say they do not like cilantro or raw onion usually come around once they try the finished dish.

Ingredients

• Mangoes: Use 2 ripe, fragrant mangoes. Look for fruit that yields slightly to pressure and has a sweet aroma at the stem. Tommy Atkins or Ataulfo varieties work well. Peel and slice thin for even bites.
• Cucumber: 1 large cucumber. English or Persian cucumbers are ideal because they have fewer seeds and thin skin. Peel if the skin is waxed or bitter and slice thinly so it melds with the mango.
• Red onion: 1/4 cup thinly sliced. Use a mild red onion or soak slices briefly in cold water if raw onion is too sharp for your palate.
• Fresh lime juice: 1/4 cup. About 2 limes. Fresh juice brightens the salad in a way bottled juice does not.
• Fish sauce: 2 tablespoons. Brands like Squid or Red Boat provide clean umami. Substitute light soy sauce for a vegetarian option keeping in mind it will add salt and darker color.
• Sugar: 1 tablespoon. Granulated sugar balances the lime and fish sauce. Honey or palm sugar may be used for subtle flavor shifts.
• Fresh cilantro: 1/4 cup chopped leaves. Add just before serving to keep the herb bright and aromatic.
• Crushed peanuts: 1/4 cup. Use roasted, unsalted peanuts crushed lightly for texture. For a nut-free option use toasted pumpkin seeds.
• Optional Thai chiles: 1 to 2 thinly sliced for heat. Remove seeds for gentler spice.

Instructions

Step 01: Prepare fruit and vegetables Peel both mangoes and slice the flesh thinly against the seed so each slice is uniform. For the cucumber slice lengthwise then into half moons about 1/8 to 1/4 inch thick. Thin slices ensure every bite has balanced textures and flavor. Step 02: Combine the base Place the sliced mango, cucumber, and 1/4 cup thinly sliced red onion in a large mixing bowl. Gently toss to distribute the ingredients without bruising the mango. Step 03: Make the dressing In a small bowl whisk together 1/4 cup fresh lime juice, 2 tablespoons fish sauce, and 1 tablespoon sugar until the sugar dissolves. Taste and adjust acidity or salt in 10 second increments. The dressing should be bright and slightly salty. Step 04: Dress the salad Pour the dressing evenly over the mango and cucumber mixture then toss gently with a pair of spoons or salad tongs. Toss until every slice is lightly coated and glistening. Step 05: Rest to meld flavors Let the salad rest for 10 minutes at room temperature. This allows the lime to soften the onion and the dressing to mingle with the fruit. If making ahead, chill after the resting period. Step 06: Finish and serve Just before serving sprinkle 1/4 cup chopped cilantro and 1/4 cup crushed peanuts over the top. Add 1 to 2 thinly sliced Thai chiles if using. Serve chilled or at room temperature.

Storage Tips

Store leftovers in an airtight container in the refrigerator. For best texture keep the crushed peanuts and cilantro in a separate small container and add them just before serving. The salad can be kept for up to 48 hours. After that the mango will begin to soften and the cucumber will release water. If the salad becomes watery, drain off excess liquid and refresh with a squeeze of lime before serving.

Ingredient Substitutions

If you cannot find fish sauce use light soy sauce or tamari for a vegetarian or gluten free version. Swap palm sugar or honey for granulated sugar but reduce to taste. If peanuts are an issue use toasted sunflower seeds or pepitas to maintain the crunchy contrast. For a milder herb note replace cilantro with chopped fresh mint or Thai basil which will shift the flavor toward a more aromatic profile.

Serving Suggestions

Serve this salad alongside grilled proteins such as chicken, shrimp, or firm tofu. It pairs beautifully with coconut rice and a wedge of lime. For a casual meal spoon the salad over cold vermicelli noodles or use it as a bright topping for fish tacos. Garnish with extra chopped herbs and a few whole peanuts for a pleasing presentation.

Cultural Background

The salad draws on Thai flavor balance where sweet, sour, salty, and spicy elements are combined to create harmony. Fruit and vegetable salads are common in Southeast Asia where fresh produce is abundant. Fish sauce has been used for centuries as a fermented seasoning that contributes deep savory notes similar to how anchovy or soy are used in other traditions.

Seasonal Adaptations

In summer use the ripest mangoes and add a handful of sliced cherry tomatoes for color. In spring swap cucumber for thinly sliced jicama for extra crunch. In cooler months use preserved or grilled mango slices and incorporate roasted peanuts for a slightly warm texture. Holiday versions can include chopped roasted cashews and a drizzle of toasted sesame oil for a festive twist.

Meal Prep Tips

Prep the mango and cucumber up to a day in advance and store separately in airtight containers. Whisk the dressing and refrigerate in a small jar. Assemble and dress the salad 10 minutes before serving so the onion softens slightly but the mango and cucumber do not become soggy. This method ensures the freshest texture and fastest plating when you need to feed a crowd.

This salad is a celebration of seasonal produce and simple technique. It is one of those dishes that invites improvisation and rewards care with big flavor. I hope you make it, share it, and adapt it to your table.