Cucumber and Mango Salad with Chili Peppers

There have been a lot of beautiful cucumbers in my share lately so I have been trying them out in dishes as  the featured ingredient, which can be a lot of pressure for the mild cucumber.  This pretty salad is a little bit sweet and spicy and a lot colorful.  I served it as a side to spicy carnitas tacos (recipe coming soon!) and they went together very well – the sweetness of the mangos really complimented the pork, but I think it would be a good side for a grilled meat or fish dish as well.

No mangos in your New England farm share?  I know – it’s not the most local ingredient here, if you wanted to stick to something more New England local try this recipe with cantaloupe or another melon instead of mangos.

Start with the dressing by grating the garlic over a small bowl, using a microplane or fine grater.  Then add the mustard, agave nectar, orange and lime juices, chipotle/chili powder and salt.  Whisk this together until well combined, while continuously whisking add the extra virgin olive oil in a steady stream.  Keep whisking until the vinaigrette appears to be homogenous, if it starts to break while you’re preparing the rest of the dish whisk it again and it should come back together.

To make the cucumbers look pretty peel them in a way that leaves bold green stripes, like this.

Then remove the ends, slice in half lengthwise, and use a spoon to hull out the center- removing the seeds.

Make each half into thin slices, cutting on a bias.

Toss the cucumbers with the vinaigrette, and set aside.

Peel mango and cut out the fruit along the large pit- then slice this fruit to match the size of the cucumber.

Remove the top from the chili peppers, slice in half lengthwise, then remove the seeds and inner membrane.

Cut each half into thin slices, the size of a matchsticks.

Remove cucumber from vinaigrette and toss with mangos, arrange on plate with the chili peppers and thinly sliced mint leaves, drizzle a little of the excess vinaigrette over the salad and serve at room temperature.

Cucumber and Mango Salad with Chili Peppers

Serves 4
Prep time 10 minutes


  • 1 large Slicing Cucumber (Peeled every other 1/2)
  • 2 Fresno or Jalepeno Chili Peppers (Sliced thin)
  • 1 Mango (Skin peeled, sliced thin)
  • 5 Mint Leaves (Sliced thin)
  • 1 clove Garlic
  • 1 1/2 teaspoon Dijon Mustard
  • 1 tablespoon Agave Nectar
  • 1/4 cup Lime Juice
  • 1/4 cup Orange Juice
  • 1 teaspoon Salt
  • 1/4 teaspoon Chipotle Powder or Chili Powder
  • 1/2 cup Extra Virgin Olive Oil


Step 1
Using a micro-plane grate one clove of garlic into a small bowl
Step 2
To that bowl add: mustard, agave nectar, orange and lime juices, and salt. Whisk together until well combined
Step 3
In a slow steady stream, while whisking, add Extra Virgin Olive Oil to mixture- continue to whisk until all oil is added and the mixture is homogenous
Step 4
Toss cucumbers in the dressing and allow to marinate for a few minutes
Step 5
Remove the cucumbers from the vinaigrette and toss with the mangos and chili peppers, arrange on a serving plate and garnish with the sliced mint - spoon a little of the excess dressing over the mangos and cucumbers. Serve at room temperature

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