Mango Tajín Cucumber Mix (Print)

A vibrant blend of mango, cucumber, and zesty Tajín for a refreshing and healthy summer dish.

# Components:

→ Produce

01 - 2 large ripe mangoes, peeled and diced
02 - 1 large English cucumber, unpeeled and sliced into half-moons
03 - 1 small red onion, thinly sliced
04 - 1/4 cup fresh cilantro leaves, chopped

→ Dressing & Seasonings

05 - 2 tablespoons fresh lime juice (from approximately 1 lime)
06 - 1 tablespoon Tajín seasoning, plus more to taste
07 - 1 tablespoon extra-virgin olive oil
08 - 1/4 teaspoon sea salt, adjust to taste

→ Optional toppings

09 - 1 ripe avocado, diced
10 - 2 tablespoons toasted pepitas (pumpkin seeds)

# Directions:

01 - In a large mixing bowl, combine diced mango, sliced cucumber, thinly sliced red onion, and chopped cilantro.
02 - In a small bowl, whisk together fresh lime juice, Tajín seasoning, extra-virgin olive oil, and sea salt until well blended.
03 - Pour the dressing over the mixed produce and toss gently to coat ingredients evenly.
04 - If desired, fold in diced avocado and sprinkle toasted pepitas over the salad.
05 - Taste and adjust Tajín seasoning or salt according to preference.
06 - Serve immediately or refrigerate up to 30 minutes to enhance flavors before serving.

# Chef Secrets:

01 -
  • This is the kind of salad you reach for when you crave color, crunch, and a flash of heat in the same forkful.
  • The preparation is so effortless, you’ll probably have your feet up before the avocado pit hits the compost.
02 -
  • Once, I added the avocado too early and discovered it turns mushy fast—always save it until the end.
  • A little extra Tajín can take this salad from mild to showstopper, but go slowly—too much can overwhelm the fresh flavors.
03 -
  • If your mango is slippery, use a towel to grip it while slicing—it’s saved my fingertips more than once.
  • The secret to truly balanced flavor is making sure every mango and cucumber piece gets its share of the Tajín-lime dressing.
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