Cucumber-Mango Salad

A sweet and tangy Caribbean summer fruit salad.

Original recipe makes 4 servings


1 pound cucumbers, ends trimmed
1 1/2 pounds mangos – peeled, pitted, and cut into 1-inch cubes
1/2 teaspoon rice vinegar
2 teaspoons sesame seeds
1 teaspoon agave nectar

  • PREP

    20 mins


    20 mins


  1. Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
  2. Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.


Calories: 141 kcal
Carbohydrates: 34.8 g
Cholesterol: 0 mg
Fat: 1.3 g
Fiber: 3.9 g
Protein: 1.9 g
Sodium: 6 mg