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Spicy Mango and Cucumber Salad

6 to 8 servings


Dairy Free Gluten Free Low Sodium Vegan Vegetarian

Nutritional Facts Per Serving

2.2 g
13 g
1.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 109
  • Fat 6.4 g
    • Saturated   0.7 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   3 mg
  • Carbohydrate 13 g
    • Fibre   1.8 g
    • Sugars  
  • Protein 2.2 g
    • Vitamin A 24 %
    • Vitamin C 53 %
    • Calcium 2 %
    • Iron 4 %


Place all ingredients in a bowl and toss to combine. Cover and refrigerate until ready to serve.

Note: Consider wearing kitchen gloves when handling and chopping the hot chili pepper. While you work, do not touch sensitive areas of your body with your hands. Clean the gloves, cutting board and knife well after chopping the pepper.

Recipe Options: As an alternative to mango in this salad, use a large, ripe papaya that has been peeled, seeded and cut into thin slices. Instead of peanuts, use an equal amount of roasted, unsalted cashews, coarsely chopped. Substitute an equal amount of chopped fresh basil for the mint or cilantro. If you don't care for spicy foods, simply omit the hot chili pepper from the recipe.

Serving Suggestions

Serve this lively salad alongside a grilled entrée created from a recipe in our website collection, such as Grilled Ahi Tuna with Wasabi, Orange and Soy Dipping Sauce, Grilled Chicken Breasts with Honey Garlic Glaze, or Grilled Pork Chops with Sweet Onion Barbecue Sauce .

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