Salad: China – Guangdong – 芒果黄瓜沙拉 ➤ Mángguǒ huángguā shālā (Mango and Cucumber Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

- 2 ripe mangoes (about 1 lb / 450 g total), peeled and cut into 1/2-inch (1 cm) cubes
- 1 large English cucumber (about 12 oz / 340 g), halved lengthwise, seeded and thinly sliced 1/4-inch (0.6 cm)
- 1/2 small red onion, thinly sliced (about 3 oz / 85 g)
- 1 small red chili, seeded and finely minced (about 3 g) — optional for heat
- 1/4 cup (15 g) fresh cilantro leaves, roughly chopped (loosely packed)
- 2 tbsp (8 g) fresh mint leaves, chopped
- 3 tbsp (45 ml) fresh lime juice (about 1 large lime)
- 2 tbsp (30 ml) fresh orange juice (about 1 small orange)
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) honey or maple syrup
- 1 tsp (5 ml) toasted sesame oil
- 1/2 tsp (2.5 g) granulated sugar (optional; adjust to taste)
- 1/4 tsp (1.5 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) neutral oil (canola or vegetable), optional for added sheen
- 1 tbsp (9 g) toasted sesame seeds
- 2 scallions, thinly sliced (about 1 oz / 30 g) for garnish

Instructions

1. Combine the mango cubes, sliced cucumber, and thinly sliced red onion in a large mixing bowl. Add the minced chili if using and gently toss to combine.
2. In a small bowl or jar whisk together the lime juice, orange juice, rice vinegar, light soy sauce, honey, toasted sesame oil, granulated sugar (if using), kosher salt, and neutral oil (if using) until the dressing is smooth and slightly emulsified. Taste and adjust sweetness, salt, or acidity as needed.
3. Pour the citrus dressing over the mango–cucumber mixture and toss gently until all pieces are lightly coated. Stir in the chopped cilantro and mint, reserving a small sprinkle of herbs for garnish.
4. Let the salad sit 10 minutes at room temperature (or cover and chill up to 30 minutes) to allow flavors to meld. Give it a final gentle toss before serving.
5. Transfer to a serving bowl or platter, sprinkle with toasted sesame seeds and sliced scallions, and garnish with the reserved cilantro and mint. Serve chilled or cool alongside richer main dishes.