Mango Coconut Cucumber Salad Recipe

Escape to the tropics with this vibrant Mango Coconut Cucumber Salad, a refreshing recipe inspired by the Moosewood Restaurant! This versatile dish is perfect as a zesty side dish or a vibrant salsa, complementing Caribbean, Mexican, Brazilian, African, Thai, or Indian cuisine. Bursting with sweet mango, creamy coconut, and crisp cucumber, it's the ultimate summer sensation. Prepare to be amazed!

Prep Time 25 mins
Cook Time 35 mins
Calories 111.7 kcal
Protein 3g
Rating 4.8 (5 Reviews)
Mango Coconut Cucumber Salad 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mango Coconut Cucumber Salad

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How to Make Mango Coconut Cucumber Salad

  1. Dice 1 large cucumber into ½-inch pieces. Finely chop 1-2 Thai chilies (adjust to your spice preference).
  2. In a large bowl, combine the diced cucumber, chilies, juice of 1 lime and ½ lemon, 2 tablespoons brown sugar, 1 cup shredded coconut (sweetened or unsweetened), 2 cups diced ripe mango, and 1 cup diced bell pepper (any color).
  3. Gently toss all ingredients to combine thoroughly.
  4. Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld and the salad to chill.
  5. Just before serving, garnish generously with ½ cup chopped fresh cilantro or spearmint.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

85g

Fat

4g

Carbs

8g