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Nutrition Facts
Serving Size 1 (198g) Recipe makes 4 servings
Calories 72
Calories from Fat 3		(4%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 149mg		6%
Potassium 296mg		8%
Total Carbohydrate 18.8g		6%
	Dietary Fiber 2.1g	8%
	Sugars 14.2g
Protein 1.2g		2%
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Mango Cucumber Salad

Recipe #379513 | 10 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: dicentra
Jun 28, 2009

Cooking Light, AUGUST 2004

SERVES 4 (change servings and units)

Ingredients

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

Directions

1
Combine all ingredients in a medium bowl; toss gently.
2
Let stand 15 minutes before serving.

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Featured Reviews for This Recipe

From: Tammy Shahinian Olszewski

On Jul 22, 2009

A refreshing side dish for the summer. The flavors blended very well. I would also recommend, making a couple hours before serving, and place in the fridge.

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From: Gaia22

On Jul 12, 2009

Delightful Summer salad enjoyed on a hot day with a beer The Hispanic women sell mangoes & cucumbers with cayenne at the end of my block but I've never put them together into a salad before for some reason. Great complement of textures. This gets even better a few hours later from making it as well. I used Haitian Honey mangoes. Will definitely add this to my usual summer rotation! Thanks for posting! [Made & Reviewed for Unrated Asian Recipe Tag]