Mango Cucumber Chili Salad

This vibrant mango salad brings a burst of tropical flavor to any meal and has become one of my must-have summer sides. Juicy mango is tossed with crisp cucumber, sweet bell pepper, thin slivers of purple onion, and loads of fresh basil, then dressed with a lively chili flake vinaigrette. Every bite is refreshing and a little spicy, making it the perfect companion for backyard barbecues or sunny picnics.

The first time I tried this combo was during a beach picnic and everyone was obsessed Afterward I started tweaking it year after year to make the colors pop and the flavors really sing

Ingredients

• English cucumber: provides crunch without bitterness and has a tender peel that saves on prep No peeling needed if you are using English cucumber just slice and go
• Ripe mangos: add tropical sweetness and a soft texture Pick ones that give gently when you press and smell fragrant near the stem end
• Red onion: gives a zingy punch and balances the sweetness Aim for vivid purple fresh onions for the best taste and look
• Red bell pepper: delivers a savory depth and juicy pop Opt for ones that feel heavy for their size and glossy skinned for the most sweetness
• Fresh basil: provides an herbaceous aroma and lifts all the flavors Go for leaves that are vibrant green and avoid any with black spots
• Olive oil extra virgin: blends the dressing with a mellow fruitiness Choose oil stored in dark bottles so it stays fresh longer
• White vinegar: adds acidity to balance the sweet and spicy You can try apple cider vinegar if you want a bit of extra tang
• Crushed red chili flakes: bring just the right hint of heat Use a fresh jar so the chili is plenty punchy
• Kosher salt: brings all the flavors together and sharpens the taste Skip finely milled salt which can oversalt in a snap

Step-by-Step Instructions

Prep the Cucumber:

Slice the English cucumber into thirds then halve each piece lengthwise Scoop out the seeds with a spoon and thinly slice Place cucumber in a large bowl The goal is thin crescent moons for a pretty presentation and perfect crunch

Prep the Onion and Bell Pepper:

Peel the purple onion then slice very thinly for a gentle bite Remove the core and seeds from the red bell pepper then slice into long thin strips Add both to the bowl with the cucumber Thin slicing lets everything blend together in each forkful

Cut Up the Mangos:

Peel the mangos using a sharp paring knife or vegetable peeler Cut the cheeks from either side of the pit Slice the flesh into long thin strips Discard the pit Add the mango strips to the salad bowl The thinner the better for maximum juiciness

Toss the Salad Ingredients:

Add the roughly chopped fresh basil leaves to the bowl Gently toss everything together with clean hands so you do not break the mango Keep the textures distinct

Make the Dressing:

Combine olive oil vinegar chili flakes and salt in a jar with a tight lid Shake well until fully combined This is the key to evenly coating every bite

Dress and Serve:

Pour the dressing over the salad Toss until everything glistens evenly Taste for salt Serve immediately with extra basil for garnish if you want A squeeze of fresh lime is also a fun addition

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I absolutely love the pop of fresh basil in this dish Basil from my backyard always finds its way here and adds a fragrant summery note that reminds me of grabbing herbs with my kids before dinner serves as a little ritual that makes this salad extra special

Storage Tips

Mango salad is best enjoyed right after assembling You can store the undressed salad covered in the fridge for up to two days If you want to make ahead keep the dressing separate and add just before serving The dressing itself will keep for up to two weeks in a closed jar in the fridge

Ingredient Substitutions

If you do not have fresh basil try fresh mint but use a light hand since mint is very strong No English cucumber Use regular field cucumber just peel first For a slightly sweeter profile switch out white vinegar for rice vinegar or apple cider vinegar

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Serving Suggestions

Mango salad pairs beautifully with grilled shrimp fried chicken or as a bright side for roast pork It works wonderfully on potluck tables because it travels well and looks gorgeous My favorite is piling it high next to coconut shrimp for beachy vibes

Cultural Note

Mango salads have roots in many tropical cuisines across Asia and the Caribbean where sweet mangos and herbs like basil and mint are highlights This version blends classic flavors with simple preparation for a dish that anyone can master in their own kitchen

Frequently Asked Questions

→ Do I need to peel the mango before using?

Yes, peel the mango as the skin is tough and can taste bitter. Use only the juicy, ripe fruit inside.

→ Can I substitute basil with another herb?

Absolutely! Fresh mint works beautifully for a different flavor. Use sparingly, as mint is potent.

→ How do I choose a ripe mango?

A ripe mango gives slightly to gentle pressure and smells sweet near the stem. Skin color varies by type.

→ What other vegetables work well in this salad?

Bell peppers of any color, red onion, or even salad greens can all be added for extra crunch and flavor.

→ Can I make the salad ahead of time?

Chop the ingredients ahead, but wait to toss with dressing until just before serving to preserve freshness.

→ Is this salad spicy?

The chili flakes lend mild heat, but you can adjust the amount to suit your preference or omit them entirely.