Mangoes are in season so I’m updating and old recipe with better instructions. All the ingredients for this mango, cucumber and tomato salad are fresh. The dressing is simple and can be whisked with common Asian pantry ingredients.
When I first posted the recipe for this side dish, I called it a salsa because I served it on top of braised pork. I cooked the meat on a Sunday evening, left it on the counter for six hours or so and continued braising it early on Monday morning. When the pork was tender, I sliced and served it for lunch, drizzled with spoonfuls of the sauce in which it was braised with the mango, cucumber and tomato mix on top and on the side.
The way the meat and vegetables were meant to be eaten was to have some of the veggies with every mouthful of pork. So, you know… like a salsa. But it isn’t, really. It is a salad because it can be a stand-alone dish that can be served as a snack.
For the dressing
- 2 tablespoons rice wine vinegar
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- Slice the mangoes to remove the stones. Cut the mango meat into small squares without piercing the skin. Scoop out with a spoon directly into a bowl.
- Peel the cucumbers, scoop out and discard the seeds, then cut the cucumber flesh into cubes about the same size as the mangoes.
- Cut the mangoes into halves, scoop out and discard the seeds, then cut the flesh into small cubes (see notes after the recipe).
- Peel and roughly chop the onions.
- Add the cucumbers, tomatoes, onions, scallions and cilantro to the mango in the bowl. Toss gently.
- Stir together all the ingredients for the dressing until the no solids are visible.
- Drizzle half of the dressing over the contents of the bowl. Toss everything together. Taste. If under-dressed, drizzle in the remaining dressing and toss a few more times.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.