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Thai Mango and Cucumber Salad

Two Stars Guiding Stars

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    0 minutes

Ingredients

Fish sauce adds depth to this tangy lime dressing, balancing the sweetness of mango and the crunch of cashews. For the best flavor, use ripe mangoes and toss the salad just before serving to keep it fresh and vibrant.
3 ripe mangoes
2 Tbsp. rice vinegar
3 Tbsp. lime juice
1 tsp. fish sauce
1 tsp. sugar
1/2 small red onion, thinly sliced
1 English cucumber, halved and thinly sliced
1/4 cup mint leaves, coarsely chopped
1/2 cup cilantro leaves
1/2 cup chopped cashews
Thai Mango and Cucumber Salad

Directions

Peel and cut mangoes into chunks, aiming for around 4 cups. To a large serving bowl, add vinegar, lime juice, fish sauce and sugar, stirring to combine and dissolve sugar.
To bowl, add mangoes, red onion, cucumber, mint and cilantro. Toss to combine. Season with salt and pepper. Top with cashews and serve immediately.
Source: Hannaford fresh Magazine, May June 2025

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 280 kcal (14%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (14%)
Saturated Fat 2 g (10%)
Cholesterol 0 mg (0%)
Sodium 130 mg (5%)
Total Carbohydrates 50 g (17%)
Dietary Fiber 6 g (24%)
Protein 6 g (10%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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