This vibrant and refreshing Mango Salad is bursting with flavor! This simple, yet elegant salad combines the sweetness of mangoes, the crunch of cucumbers, the nuttiness of pecans, and the tartness of pomegranate with a delightfully zesty sumac lime dressing.

a bowl of cucumber mango salad with two spoons.

Why you should try this recipe

  • Nutritious: Made with simple, wholesome ingredients, this cucumber mango salad is full of vitamins and minerals. It’s also naturally vegan and gluten-free, making it perfect for everyone at your table!
  • Perfect as a light lunch or appetizer: Serve this salad alongside Coconut Rice for lunch or as a dinner starter with these Halloumi Burgers or this Cauliflower Steak. 
  • Full of flavor: Sweet, citrusy, tart, and zesty with a bit of crunch, this mango cucumber salad is loaded with delicious flavors.

If you’re looking for more flavor-packed dishes using sumac, give my Shirazi Salad with Sumac Dressing, Turmeric Baba Ganoush, and Halloumi Fries a try.

Ingredients to make mango salad on a round tray on the table.

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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.)

For the lime-sumac salad dressing: 

  • Avocado Oil: Has a neutral flavor that’s perfect for allowing the sumac to shine through.
  • Lime Juice: You’ll need the juice of one lime for this recipe to add some acidity to the dressing.
  • Sumac: Adds citrusy, earthy, and sweet notes to the dressing. You can find it at most supermarkets as well as online.
  • Salt & Pepper: For seasoning the sumac dressing.
Half a mango with cuts inside to the fruit inside the skin with a spoon scooping up some to remove.

How to dice a mango?

  1. Using a sharp knife, cut both sides off from the pit.
  2. Make lengthwise cuts on each side, being careful not to cut through the skin.
  3. Use your knife to make cuts in the opposite direction to create cubes.
  4. Use a spoon to scoop out the cubes.
  5. Take the remaining piece and cut around the pit as best as you can.
  6. Peel off the skin and cut into long strips and then cubes.
  • Mango cut in half.
  • Cutting long lines in one direction lengthwise in the mango half.
  • Cutting horizontal lines to make a cubed pattern.
  • Using a spoon to remove the cut portion out of the mango skin.
  • Slicing mango lengthwise on a cutting board.
  • Dicing mango into small cubes.

How to Make Mango Salad

(Note: please see the recipe card below for the complete written instructions and measurements.)

Make the lime & sumac dressing.

  • Add all of the dressing ingredients to a small bowl.
  • Whisk until emulsified.
  • Whisking the ingredients to make sumac lime dressing.
  • Dressing is mixed in a small pitcher.

Dice the cucumber.

  • Cut both ends off of the cucumber
  • Slice the cucumber in half lengthwise.
  • Then slice each half in half again.
  • Line up the four strips and cut horizontally to create small cubes. 
  • Cut the ends off of the cucumber.
  • Slicing the cucumber lengthwise.
  • Cutting the cucumber into long thin strips.
  • Dicing the cucumber slices to make small chunks.

Remove the seeds of the pomegranate (the easy way).

  • Make a square-shaped cut into the skin around the top of the pomegranate.
  • Pull open the pomegranate to reveal the sections inside.
  • Carefully cut the sections off.
  • Use your hands to gently remove the seeds.
  • A knife cutting a small square around the core on the pomegranate.
  • Pulling back a side of the pomegranate.
  • Cutting the skin along one side of the pomegranate.
  • Removing the seeds from the pomegranate.

Assemble the salad.

  • Add the diced mango and cucumber as well as the pomegranate arils to a mixing bowl.
  • Pour the vinaigrette over top of the mixture.
  • Toss until well coated.
  • Mango, cucumber, and pomegranate in a bowl.
  • Adding the dressing to the mango salad.
  • Tossing the salad with the dressing using two spoons.
  • Mango salad in a bowl after mixing.

Add the herbs.

  • Add the chopped cilantro and mint.
  • Toss to combine.
  • Herbs added to the mango salad.
  • Spoons stirring the herbs into the mango salad.

Serving the salad.

  • Add the chopped pecans, and serve.
Mango salad mixed up and served in a neutral colored bowl and garnished with fresh herbs.

Nim Keys – Useful Tips

  1. Choose ripe mangoes: Ripe mangoes have the best flavor and are easier to cut. A ripe mango will give slightly when squeezed gently.
  2. Keep an eye on the pecans: Be sure to watch the pecans as they cook and stir them frequently so that they toast evenly and don’t burn. 
  3. Go for small cucumbers: I prefer Persian cucumbers as they tend to be more crisp and flavorful than larger varieties which are often watery.
Mango salad in a bowl with a spoon dipping into the bowl to serve up.

Wine Pairing🍷

RIESLING

I recommend a dry Riesling for this recipe. Riesling can be made in a wide range of sweetness levels (from bone-dry to sweet). Make sure to check the label or ask your wine shop to identify the sweetness level of the wine.

Riesling’s green apple, apricot, and lime flavors will complement both the sweetness of mango and the tartness of pomegranate and lime.

WINE APPELLATION SUGGESTIONS

  • Riesling from the Willamette Valley (Oregon, United States)
  • Riesling from Clare or Eden Valley (Australia)
  • Riesling from Rheingau (Germany)*

* For German Riesling, look for “trocken” which means “dry” on the label.

Mango cucumber salad in a bowl with a lime and mint and a small plate of it to the side and two spoons on the table.

Recipe FAQs

How do I store mango cucumber salad?

This salad is best enjoyed immediately, however, you can store it in an airtight container in the refrigerator for up to 3 days. Note that it will lose some of its crunch as it sits.

How can I make this salad ahead of time?

To make it ahead of time, prepare the mangoes, cucumber and pomegranate up to a day in advance and store separately in an airtight container in the refrigerator. You can also toast the pecans and store in an airtight container at room temperature. When ready to serve, combine the chopped mango and cucumber with the pomegranate arils and then add the dressing, fresh herbs, and pecans.

More Delicious Salad Recipes

A bowl of cucumber mango salad on the table with a spoon and tea towel to the side.

Mango Salad

Ninon Michels
5 from 1 vote
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Prep Time : 20 minutes
Total Time : 20 minutes
Servings : 4 servings
This Mango Salad combines sweet mangoes, crisp cucumbers, nutty pecans, and tart pomegranate with a zesty sumac lime dressing for a delightful burst of flavor.

INGREDIENTS
 

For the mango salad

  • ¼ cup (30 g) raw pecans
  • 2 large (1 kg) ripe mangoes about 2.2 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

For the lime-sumac salad 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

INSTRUCTIONS

  • In a small pan, toast the pecans over low heat until fragrant and lightly colored, about 5 minutes. Stir from time to time to toast them evenly. Set aside.
  • In a small bowl, add avocado oil, lime juice, sumac, salt and pepper. Whisk until emulsified. Set aside.
  • Dice the mango and cucumber into 1/4-inch (0.5 cm) cubes. (See how-to-instructions above.)
  • Add to a large mixing bowl with the pomegranate arils. (See instructions to remove pomegranate seeds above).
  • Pour over the lime-sumac salad dressing and toss until well coated.
  • Add the chopped cilantro and mint and quickly toss.
  • Sprinkle with chopped toasted pecans and serve.

NOTES

    1. Choose ripe mangoes: Ripe mangoes have the best flavor and are easier to cut. A ripe mango will give slightly when squeezed gently.
    2. Keep an eye on the pecans: Be sure to watch the pecans as they cook and stir them frequently so that they toast evenly and don’t burn. 
    3. Go for small cucumbers: I prefer Persian cucumbers as they tend to be more crisp and flavorful than larger varieties which are often watery.
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HIDE NUTRITIONAL INFORMATION
Calories: 246kcalCarbohydrates: 27gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 151mgPotassium: 439mgFiber: 5gSugar: 21gVitamin A: 1373IUVitamin C: 49mgCalcium: 40mgIron: 1mg
Course Salad, Side Dish
Cuisine Asian, Fusion, Middle-Eastern
Diet Gluten Free, Vegan, Vegetarian
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!
5 from 1 vote

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