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Enjoy this cold Cucumber Mango Salad with Edamame as a crisp, refreshing, and flavor-packed summer side dish or lunch. Vegan and Gluten-Free.
This Mango Cucumber Salad with Edamame is a fresh, tasty, and cooling treat for hot summer days (or whenever the craving strikes!). Fresh mango, cucumbers, jalapeño, edamame, and mint are tossed in a sweet and tangy dressing, leaving you with a simple and veggie-packed side dish with exciting flavors and plenty of crunch.
Table of Contents
A Refreshing Mango Cucumber Salad
As soon as the sun starts shining and the weather warms up, I take that as a sign that tasty, simple, and ultra-refreshing dishes should be on the menu. And while I technically could eat these Peanut Butter Banana Popsicles for every meal, I’d feel better mowing down on a bright and crisp salad, like this Thai-inspired Mango and Cucumber Salad.
This super fresh side dish screams summer. It’s made with juicy mangos and crisp cucumbers to keep you feeling hydrated and refreshed, while edamame is a just-as-cooling source of plant-based protein (17 grams worth!).
And the dressing? It’s unbeatable! Made with only 6 pantry staples, it adds balance and takes every bite over the top with its zesty, sweet, and subtly spicy flavors. One taste and you’ll want this on repeat all summer long!
Ingredients for Cucumber and Mango Salad
You only need 5 fresh ingredients for the salad and a handful of pantry staples to make the salad dressing.
- Cucumbers: The best cucumbers for cucumber salad are Persian cucumbers! They’re smaller than regular cucumbers, which makes them super crisp, crunchy, and juicy. But if you can’t find them, a seedless English cucumber will work as a substitute.
- Edamame: Shelled edamame (or mukimame, edamame beans served outside of their pods) is a fantastic source of plant-based protein and fiber in the salad.
- Mango: Opt for honey or ataulfo mangoes, as their flesh is less fibrous. When shopping, pick out one large or two medium-sized ripe mangoes that feel a little soft but still somewhat firm to the touch (similar to an avocado).
- Jalapeño: The hint of spice is so nice in this crisp and refreshing salad!
- Fresh mint: This takes the fresh flavors over the top. Fresh cilantro or flat-leaf parsley should work just as well.
- Dressing: All you need is a combination of rice vinegar, lime juice, oil, sugar, salt, and red pepper flakes to make the tangy and sweet dressing.
How to Make Mango Cucumber Salad with Edamame
- Smash the cucumbers with a rolling pin or another heavy object. Roughly chop them into bite-sized pieces, then set aside.
- Whisk the vinegar, lime juice, oil, sugar, salt, and pepper flakes together in a small bowl.
- Add the edamame, cucumbers, mango, jalapeño, and mint to a large bowl. Pour the dressing over top and toss to coat. Taste and adjust the seasonings as needed.
- Serve the salad immediately or chill it in the fridge for 15 minutes to let the flavors mingle.
Caitlin’s Cooking Tips
- Double-check the edamame: Some brands of frozen edamame can be thawed and eaten as-is but most need to be cooked first. Read the package instructions and try not to overcook it because overcooked edamame tends to be mealy and dry.
- Let the salad chill: Let the assembled salad chill in the fridge for 15 to 30 minutes before serving. This gives the dressing, mangoes, and fresh veggies time to get to know each other, leaving the salad with unforgettable flavors.
Serving Suggestions
This refreshing cucumber and mango salad can be served as a light lunch or a side dish paired with your favorite summer mains, like this Southwestern Black Bean Casserole or these Vegan Sheet Pan Quesadillas.
Or, if you’d like to stretch this cold salad a little further, you can serve it over cold rice noodles or vermicelli noodles with Crispy Tofu, Baked Tempeh, or Cooked Soy Curls for extra protein.
If you’re looking for more veggie-packed salads to enjoy this summer, you’ll also love this Mango Chickpea Salad, this Raw Carrot Salad, and this Tomato Cucumber Basil Salad!
How to Store Mango Cucumber Salad
When stored in an airtight container in the fridge, the leftover edamame salad will stay fresh and flavorful for up to 5 days. I don’t recommend freezing this salad.
Substitutions and Variations
- Mango Substitute: You can use diced pineapple or peaches if you can’t find fresh mangoes.
- Add More Veggies: Toss diced red onion, corn kernels, halved cherry tomatoes, avocado chunks, diced red bell pepper, or grated carrots into the salad for extra color, flavor, and nutrition.
- Milder Heat Option: Give the dressing a milder heat by reducing or omitting the chili flakes. For the salad, either scrape the veins and seeds out of the jalapeño first or omit it from the recipe.
- Add a Protein Boost: Stir in a can of drained and rinsed black beans, this Easy Crispy Tofu, or this Easy Baked Tempeh to make the salad extra filling and hearty.
Recipe FAQs
Salting the sliced cucumbers, like in this Smashed Cucumber Salad, can help drain the excess water and make your salad less watery. However, it isn’t a necessary step in this recipe.
Smashing the cucumbers breaks down their cell walls, slightly changes their flavors, and changes the texture in the best way. You just can’t get that with regular sliced cucumbers!
Sure, an equal amount of frozen mango pieces should be fine. Just thaw the pieces first and pat them dry with a paper towel before adding them to the salad.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Mango Cucumber Salad with Edamame
Ingredients
For the Salad:
- 8 ounces shelled edamame or murakami cooked*
- 3 Persian cucumbers or 1 large seedless cucumber
- 1 large mango* diced
- 1 jalapeño cored and diced finely
- 2 tablespoons chopped fresh mint optional
For the Dressing:
- 2 tablespoons unseasoned rice vinegar
- Juice of 1 lime 1-2 tablespoons
- 1 tablespoon avocado oil
- 2 teaspoons cane sugar or agave
- 1/4 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes optional, reduce for mild heat
Instructions
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Prep: Check the instructions on your frozen edamame, some brands can be eaten as-is, but most need to be cooked first. Cook the edamame according to package instructions; rinse with cold water until it cools to room temperature and set aside.
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Smash the Cucumbers: Trim the ends off of each cucumber and cut in half lengthwise. Place each cucumber cut side down on the cutting board, then use a rolling pin or other heavy object to smash the cucumbers. Roughly chop the cucumbers into bite-sized pieces, then set aside. (Note: Smashing the cucumbers slightly changes their flavors and provides a nice textural variation, but you can also simply slice them if you’d prefer)
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Make the Dressing: Add the vinegar, lime juice, oil, sugar, salt, and pepper flakes to a small bowl. Whisk together until the sugar has dissolved and the dressing is emulsified. Set aside.
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Combine: Add the edamame, cucumbers, mango, jalapeño, and mint to a mixing bowl. Pour the dressing over the vegetables and toss well to combine. Adjust any seasonings to taste, if necessary.
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Serve: Serve immediately, or place the salad in the fridge for 15 minutes to chill and let the flavors mingle. Store any leftovers in the refrigerator in an airtight container for up to 5 days.
Recipe Notes
- Mango: I recommend using honey or ataulfo mangoes for this recipe as they have a less fibrous flesh. I used one large mango, but if your mango is on the smaller side I would recommend using two.
- Mild Heat: Make the dressing without the chili flakes. Most jalapeños are not spicy once you remove the seeds, but you can also omit the jalapeño if you are very sensitive to spice.
I just made and it is delicious 🤤
Yay! Thank you, Karla.
So good!