Chile Lime Mango Cucumber Salad – a delicious recipe with Mangoes, Cucumber, whole Limes, Olive Oil, Salt, Panca Powder. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cut mangoes into 1/2-inch diced pieces. Start by cutting the mango flesh from around the seed lengthwise. Cutting along the wider side of the mango. Once you have two pieces cut, make grid cuts in the flesh without breaking the skin. Then use a spoon to scoop out the flesh. You can save the remaining mango flesh around the seed to use in a smoothie.
2
Cut cucumber in half lengthwise and then cut each half again so you end up with 4 long pieces. Slice the long pieces into chunks close in size to mango.
3
Lay out mango and cucumber fingers in a dish. Drizzle lime juice over the top along with olive oil. Then top with sprinkles of sea salt and aji panca chili powder. Garnish with cilantro leaves and red chili slices as desired.
71
kcal
Calories
3
g
Fat
14
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 whole Mangoes, 1 whole English Cucumber, 2 whole Limes, Juiced, 2 teaspoons Extra Virgin Olive Oil, and more.
Yes, Chile Lime Mango Cucumber Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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