I remember the first time I tossed together mango, cucumber, blueberries, and avocado — a quick experiment that turned into a summer staple in my kitchen. Bright, juicy mango chunks meet crisp cucumber and pops of sweet blueberries; creamy avocado ties everything together with a silky finish. This salad is the kind of dish you pull out for backyard lunches, potlucks, or a light weeknight dinner when you want something fresh, colorful, and effortless. If you enjoy pairing fruit salads with creamy sides, take a look at this roundup of cottage cheese and Jell-O recipes for more ideas that complement fruity salads.
Why you’ll love this dish
This mango cucumber salad is three things at once: hydrating, nutrient-dense, and visually striking. It’s naturally gluten-free and can be made vegan depending on your dressing choice. The combination of sweet mango and blueberries with cool cucumber creates a balanced contrast of flavors and textures — crunchy, juicy, and creamy. It’s fast (about 10–15 minutes active time), budget-friendly when mangoes are in season, and kid-approved because of the sweet fruit notes. Bring it to summer gatherings, use it as a colorful side for grilled mains, or enjoy it as a light solo lunch.
“A perfect summer salad: bright, simple to make, and keeps well enough for an afternoon picnic.” — home cook review
How this recipe comes together
- Start by prepping all produce so nothing gets lost in the mixing bowl.
- Cube the mango and avocado to similar sizes for even bites.
- Thinly slice cucumber and red onion so they add crunch without overpowering.
- Whisk a quick lime-honey dressing to brighten the fruit and prevent the avocado from turning too fast.
- Toss gently so the blueberries don’t burst and the avocado keeps its shape. This overview helps you get through the recipe in one smooth pass: prep → dress → toss → chill briefly → serve.
What you’ll need
- 2 ripe mangoes, peeled and cut into 1/2-inch cubes (about 2 cups)
- 1 large English cucumber, halved lengthwise and thinly sliced (or 2 small cucumbers)
- 1 cup fresh blueberries, rinsed and patted dry
- 1 ripe avocado, diced
- 1/4 small red onion, very thinly sliced
- 1/4 cup fresh cilantro leaves, coarsely chopped (optional)
- Zest and juice of 1 lime (about 2 tablespoons juice)
- 2 teaspoons honey or agave syrup (adjust for sweetness)
- 1–2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt (plus more to taste)
- Freshly ground black pepper, a pinch
- Optional: 1 small jalapeño seeded and minced for heat; 2 tablespoons toasted pepitas for crunch
Notes and substitutions: If you don’t have honey, agave or maple syrup works. Swap cilantro for mint for a brighter herbal note. For a dairy contrast, serve with a spoonful of ricotta or cottage cheese on the side.
Step-by-step instructions
- Prep the fruit and vegetables: peel and cube mango, slice cucumber, halve and dice avocado, thinly slice red onion, and rinse blueberries. Keep avocado and mango in a single layer until ready to toss to avoid browning from pressure.
- Make the dressing: in a small bowl whisk lime juice, lime zest, honey (or agave), olive oil, salt, and pepper until combined. Taste and adjust sweetness or acidity.
- Combine base ingredients: in a large bowl, gently fold together mango, cucumber, blueberries, and red onion. Add cilantro or mint if using.
- Add avocado last: fold in diced avocado carefully so it retains shape. Drizzle dressing over the salad and toss very gently — two or three folds are usually enough.
- Chill briefly: let the salad rest in the fridge for 10–15 minutes to let flavors marry, but serve within an hour for the best avocado texture.
- Finish and serve: give a final gentle toss, check seasoning, and sprinkle toasted pepitas if using.
Best ways to enjoy it
This salad is versatile. Plate it on a bed of baby greens for a composed lunch, spoon it alongside grilled fish or chicken, or serve in bowls with a scoop of creamy cheese — for example, try it with some of the top best cottage cheese brands if you want a protein-rich accompaniment. For entertaining, spoon the salad into hollowed-out mango halves for an attractive presentation.
How to store
Store the salad in an airtight container in the refrigerator for up to 24 hours for best texture. Because avocado browns and blueberries release juice over time, consider one of these approaches:
- Short-term (same day): assemble fully and refrigerate; stir gently before serving.
- Make-ahead (2–4 hours): prep and combine everything except avocado; add avocado and dressing just before serving. Do not freeze the finished salad — freezing will ruin the texture of cucumber, avocado, and blueberries. If you must freeze components, mango chunks freeze well on their own in a single layer and can be used later in smoothies.
Helpful cooking tips
- Pick ripe mangoes that give slightly to pressure and are fragrant at the stem for the best sweetness.
- Use a serrated spoon (the “mango scoop” trick) or a small melon baller to remove mango flesh cleanly around the pit.
- If you want vibrant green avocado, toss diced avocado in a teaspoon of lime juice immediately after cutting to slow browning.
- Always pat blueberries dry; excess water dilutes the dressing and makes the salad soggy.
- For a firmer texture, peel the cucumber and remove seeds before slicing if yours are large and watery.
Creative twists
- Tropical boost: add diced pineapple and toasted coconut flakes.
- Grain bowl: fold in cooked and cooled quinoa for a more substantial main-course salad.
- Spicy-sweet: add minced jalapeño and swap honey for a touch more lime to balance heat.
- Cheese variation: crumble feta or goat cheese for a tangy contrast (omit if keeping vegan).
- Grilled version: lightly grill mango slices for a smoky note before dicing and adding to the salad.
Helpful answers
Q: How long does this salad take to make? A: Active prep time is about 10–15 minutes, with an optional 10-minute chill. Total time around 20–25 minutes.
Q: Can I make this ahead for a picnic? A: Prep components ahead (mango, cucumber, berries, onion). Pack avocado and dressing separately and combine just before serving to keep texture fresh.
Q: Is this recipe suitable for kids? A: Yes. The sweet fruit and mild dressing usually appeal to children. Leave out jalapeño and thin the onion for less bite.
Q: Can I substitute other fruits? A: Absolutely. Strawberries, raspberries, or diced peaches work well in place of blueberries or alongside them.
Q: Is it safe to leave the salad at room temperature? A: No — because it contains avocado and fresh fruit, keep it chilled and don’t leave it out for more than two hours (one hour if the ambient temperature is above 90°F / 32°C).
Q: Can I add protein to make it a meal? A: Add grilled chicken, shrimp, or a scoop of cottage cheese or ricotta for extra protein.
Conclusion
If you want to source fresh, high-quality fruit to make this salad shine, consider ordering a curated fruit selection from ONO GRINDZ to ensure ripe, flavorful mangoes and berries for your recipe.
Print
Mango Cucumber Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A vibrant and refreshing salad featuring sweet mango, crisp cucumber, and creamy avocado, perfect for summer gatherings.
Ingredients
- 2 ripe mangoes, peeled and cut into 1/2-inch cubes (about 2 cups)
- 1 large English cucumber, halved lengthwise and thinly sliced (or 2 small cucumbers)
- 1 cup fresh blueberries, rinsed and patted dry
- 1 ripe avocado, diced
- 1/4 small red onion, very thinly sliced
- 1/4 cup fresh cilantro leaves, coarsely chopped (optional)
- Zest and juice of 1 lime (about 2 tablespoons juice)
- 2 teaspoons honey or agave syrup (adjust for sweetness)
- 1–2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt (plus more to taste)
- Freshly ground black pepper, a pinch
- Optional: 1 small jalapeño, seeded and minced; 2 tablespoons toasted pepitas
Instructions
- Prep the fruit and vegetables: peel and cube mango, slice cucumber, halve and dice avocado, thinly slice red onion, and rinse blueberries. Keep avocado and mango in a single layer until ready to toss to avoid browning.
- Make the dressing: whisk lime juice, lime zest, honey (or agave), olive oil, salt, and pepper in a small bowl until combined. Taste and adjust sweetness or acidity.
- Combine base ingredients: in a large bowl, gently fold together mango, cucumber, blueberries, and red onion. Add cilantro or mint if using.
- Add avocado last: carefully fold in diced avocado to retain its shape. Drizzle dressing over the salad and toss gently — two or three folds are usually enough.
- Chill briefly: let the salad rest in the fridge for 10–15 minutes to let flavors marry, but serve within an hour for optimal avocado texture.
- Finish and serve: give a final gentle toss, check seasoning, and sprinkle toasted pepitas if using.
Notes
This salad can be made vegan by choosing an appropriate dressing. To prevent browning, toss diced avocado in lime juice immediately after cutting.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan