Mango-Cucumber Salad

Mango-Cucumber Salad Karry Hosford


  • 4 cups diagonally cut thinly sliced seeded peeled cucumber (about 2 medium)
  • 2 cups thinly sliced peeled mango (about 2 medium)
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper


Combine all ingredients in a medium bowl; toss gently. Let stand 15 minutes before serving.

    "This dish was inspired by the street vendors who sell mangoes-on-a-stick and other delicious snacks in Chicago's Latino neighborhoods. It's simple, refreshing, colorful, a little bit unusual, and perfect as a side dish at a summer barbecue." -Katie Schnorr, Forestville, WI
  • Yield: 4 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 71
Caloriesfromfat per serving: 5%
Fat per serving: 0.4g
Saturated fat per serving: 0.1g
Monounsaturated fat per serving: 0.1g
Polyunsaturated fat per serving: 0.1g
Protein per serving: 1.2g
Carbohydrate per serving: 18.1g
Fiber per serving: 2.4g
Cholesterol per serving: 0.0mg
Iron per serving: 0.3mg
Sodium per serving: 151mg
Calcium per serving: 26mg

Good to Know

Mix in more of your favorite fruits or serve on top of fat-free yogurt for a great source of calcium.