Mango Coconut Cucumber Salad

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 3
  • About This Recipe

    “This recipe if from the Moosewood Restaurant Cookbook. They say “Refreshing and versatile are the best words to describe this tropical melange. It can be a side dish or a salsa, and it pairs beautifully with Caribbean, Mexican, Brazilian, African, Thai, or Indian cuisine.””


  • 1cucumber, peeled, seeded and diced
  • 1/2 teaspoonminced fresh chili pepper
  • 1tablespoonfresh lemon juice
  • 1tablespoonfresh lime juice
  • 2teaspoonsbrown sugar
  • 2tablespoonsunsweetened dried shredded coconut
  • 1mango, peeled and diced
  • 1smallred bell pepper, minced
  • Directions

  • In a large bowl, combine the cucumber, chile, lemon and lime juice, brown sugar, coconut, mango, and bell pepper.
  • Toss well.
  • Cover and chill for 20 minutes and serve cold.
  • Just before serving, top with cilantro or spearmint.
  • Reviews

  • “One statement for this salad.Delicious!”

  • “Refreshing, deliciouse and easy!I added some red pepper flakes to kick it up a bit….could have been done with more fresh hot peppers.Since I had lovely, unwaxed English cukes, I did not peel them.”

  • “This was very simple and it tasted great. I made it once without the hot peppers, amd canned mangos, don’t. Fresh mangos were superior and it needs the little extra kick ofthe peppers. I also use about 1/2 the sugar. This is a very refreshing and pretty salad.”

  • “This was excellent.I wasn’t sure going into it how I was going to like it because I’m not a fan of coconut, but I’ll have to say tht I agree with the other reviewers.It is delicious and easy!Thank you for sharing!!”

  • “I have used this recipe for potlucks, parties, and just to eat at home.Besides being easy to make, it is colorful, festive and delicious.”