Cucumber Mango Salad is a quick, joyful mix of sweet mangoes and crunchy cucumbers, tossed with tart pomegranate, toasted pecans, and a punchy sumac-lime dressing. It’s bold, bright, and on the table in 20 minutes.
Why you should try this recipe
- Quick, easy, and make-ahead friendly – Ready in 20 minutes, with most prep done ahead by chopping and toasting. Keep the dressing separate, then toss just before serving to keep everything crisp and fresh. Serve with Coconut Basmati Rice or as a starter alongside Halloumi Burgers or Spicy Roasted Cauliflower Steaks.
- Bursting with bold, fresh flavor – Sweet mango, crisp cucumber, tart pomegranate, and toasted pecans—all tossed in a zesty sumac-lime dressing. It’s bright, balanced, and anything but boring. Love sumac? Don’t miss my Shirazi Salad with Sumac Dressing.
- Naturally wholesome and inclusive – Loaded with vitamins, fiber, and antioxidants, this salad is naturally vegan and gluten-free, making it an easy fit for many diets.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Mangoes – Adds natural sweetness and a lush, tropical note. Choose mangoes that give slightly when pressed and smell fragrant near the stem. Avoid any that feel overly soft or have wrinkled skin. Too firm? Let them ripen at room temperature for a day or two.
- Cucumbers – Offer clean, cooling crunch to balance the juicy mango. Persian cucumbers are ideal for their extra snap and tender skin, though English cucumbers make a fine stand-in. Extra cucumbers? Use them in my Cucumber Banchan (Spicy Korean Cucumber Salad).
- Avocado oil – Light and buttery with a mild, grassy flavor, it lets the sumac and lime take the spotlight. A neutral oil like grapeseed or sunflower oil also works well if that’s what you have on hand.
- Sumac – A deep red spice with a tangy, lemony flavor. It gives the dressing its signature brightness, cutting through the sweetness of the mango. You’ll find it in Middle Eastern markets or the spice aisle of well-stocked grocery stores. Craving more? Try it in Brussels Sprouts and Sweet Potatoes with Sumac-Lime Butter.
- Pecans – Add rich nuttiness and extra crunch. Not a pecan fan? Swap in pistachios, almonds, or hazelnuts (whatever you love or have on hand).
Love cucumbers? Check out my Refreshing Bell Pepper Cucumber Salad With Ginger Dressing!
How to make Cucumber Mango Salad?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Make the sumac dressing – In a small bowl, whisk together all the dressing ingredients until emulsified. Set aside.
Step 2. Toast the pecans – Add pecans to a dry skillet over medium heat. Toast, stirring often, until lightly golden and fragrant. Set aside to cool.
Step 3. Prep the mango – Slice off both sides of the mango, working around the pit. Using a paring knife, score the flesh in a crosshatch pattern, being careful not to cut through the skin.
Step 4. Scoop and cube – Use a spoon to scoop out the mango cubes and transfer them to a large mixing bowl. Trim and dice any remaining flesh around the pit—no need to waste the good bits.
Step 5. Dice the cucumbers – Cut the cucumbers into ½-inch (1 cm) cubes and add to a large mixing bowl along with the mango.
Step 6. Assemble and dress the salad – Add the pomegranate arils, chopped herbs, and toasted pecans to the bowl with the mango and cucumber. Pour the sumac dressing over everything and toss gently to combine.
Step 7. Garnish and serve – Finish with a few extra mint and coriander leaves. Serve and enjoy!
Nim Keys – Useful Cucumber Mango Salad Tips
- Choose ripe (but firm) mangoes – You want them juicy and sweet, but not so soft that they fall apart in the bowl. A just-ripe mango holds its shape and brings brightness to every bite.
- Choose extra-crisp cucumbers – Persian cucumbers deliver the best crunch, holding their texture even after dressing. If using English cucumbers, opt for the firmest ones you can find and avoid any that feel soft or bend easily—they’ll lose their snap fast.
- Stay close when toasting pecans – A dry skillet brings out their deep, nutty flavor, but they can burn in a flash. Stir often and don’t walk away.
- Dress just before serving – For the crispest cucumbers and brightest flavor, toss the salad right before it hits the table. Prepping ahead? Store the dressing separately and combine just before serving.
Recipe FAQs
Absolutely! Prep the mango, cucumber, and pomegranate arils up to a day ahead and store them separately in airtight containers in the fridge. Toast the pecans and keep them at room temperature in a sealed container. When you’re ready to serve, toss the mango, cucumber, and pomegranate together, then add the dressing, herbs, and pecans.
This salad is freshest when enjoyed right away, but you can keep it in an airtight container in the fridge for up to 3 days. Keep in mind, the cucumbers and mango may soften and lose some crunch over time.
If you tried this Cucumber Mango Salad or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Cucumber Mango Salad With Pomegranate
PRINT SAVEINGREDIENTS
For the sumac-lime dressing
- 3 tablespoons avocado oil
- 3 tablespoons (45 ml) fresh lime juice (or about the juice of one lime)
- ½ teaspoon sumac
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
For the cucumber mango salad
- ¼ cup (30 g) raw pecans
- 2 large (1 kg) mangoes (about 2 pounds)
- 2 small (300 g) cucumbers (about 10 ounces)
- 1 cup (150 g) pomegranate arils
- ¼ cup (15 g) cilantro (thinly chopped)
- ¼ cup (15 g) fresh mint (thinly chopped)
INSTRUCTIONS
- Make the sumac dressing – In a small bowl, whisk together all the dressing ingredients until emulsified. Set aside.
- Toast the pecans – Place the pecans in a dry skillet over medium heat. Toast, stirring often, until lightly golden and fragrant. Set aside to cool.
- Prep the mango – Slice off both sides of the mango, working around the pit. Score the flesh in a crosshatch pattern with a paring knife, then scoop out the cubes with a spoon and transfer them to a large mixing bowl. Trim and dice any remaining flesh around the pit.
- Dice the cucumbers – Cut the cucumbers into ½-inch (1 cm) cubes and add them to the bowl with the mango.
- Assemble and dress the salad – Add the pomegranate arils, chopped herbs, and toasted pecans. Pour the sumac dressing over everything and toss gently to combine.
- Garnish and serve – Finish with a few extra mint and coriander leaves. Serve and enjoy!
NOTES
- Choose ripe (but firm) mangoes – You want them juicy and sweet, but not so soft that they fall apart in the bowl. A just-ripe mango holds its shape and brings brightness to every bite.
- Choose extra-crisp cucumbers – Persian cucumbers deliver the best crunch, holding their texture even after dressing. If using English cucumbers, opt for the firmest ones you can find and avoid any that feel soft or bend easily (they’ll lose their snap fast).
- Stay close when toasting pecans – A dry skillet brings out their deep, nutty flavor, but they can burn in a flash. Stir often and don’t walk away.
- Dress just before serving – For the crispest cucumbers and brightest flavor, toss the salad right before it hits the table. Prepping ahead? Store the dressing separately and combine just before serving.
Beautiful combination of sweet and salty flavors with freshness ! So good🥗
I’m glad you liked it, Eileen!