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Tropical Mango and Cucumber Slaw

This slaw combines shredded fresh cucumbers and juicy ripe mangoes, tossed with lime juice, mint, and a light dressing. It features a crisp, colorful, and refreshing texture, with vibrant flavors and a mild sweetness that makes it ideal for warm weather. The dish is served chilled, showcasing a bright, crunchy, and tangy profile.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Tropical
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cucumbers preferably seedless or English cucumbers, julienned
  • 1 cup ripe mango peeled and sliced into strips or cubes
  • 2 tablespoons lime juice freshly squeezed
  • 2 tablespoons honey or agave syrup optional, for sweetness
  • a few leaves fresh mint chopped
  • 1/4 teaspoon salt to taste
  • optional black pepper freshly ground, to taste

Equipment

  • Sharp chef's knife
  • Large mixing bowl
  • Vegetable peeler or julienne peeler
  • Citrus juicer

Method
 

  1. Using a sharp knife, julienne or thinly slice the cucumbers, then transfer them to a large mixing bowl.
  2. Peel the mango and cut it into thin strips or small cubes, then add them to the bowl with the cucumbers.
  3. In a small jar or bowl, whisk together the lime juice, honey (or agave), salt, and black pepper if using, until well combined.
  4. Pour the lime dressing over the cucumber and mango mixture, then gently toss everything together with a spoon or tongs until the ingredients are evenly coated.
  5. Chop the fresh mint leaves and sprinkle them over the slaw, then give it a final gentle toss to distribute the herbs evenly.
  6. Transfer the slaw to a serving dish, then chill in the refrigerator for about 10-15 minutes to allow flavors to meld and the dish to become nicely chilled.
  7. Serve the vibrant, crunchy mango and cucumber slaw chilled, garnished with extra mint if desired for a fresh finish.

Notes

For extra flavor, add a pinch of chili flakes or a splash of coconut milk to the dressing.