East African Mango and Cucumber salad

East African Mango and Cucumber salad | ChopChop


This salad offers fantastic combinations of crunchy and soft, sweet and tart. East Africa includes the countries Kenya, Tanzania, and Ethiopia. East Africans have been eating mangoes since Persian traders brought them to Africa in the 10th century. 

Hands-on time: 30 minutes
Total time: 30 minutes
Makes: 4 Porciones

Kitchen Gear: 

Cutting board
Sharp knife
(adult needed)
Measuring cup
Measuring spoons
Medium-sized bowl
Spoon, for mixing 


English cucumber (the kind that comes wrapped in plastic), cubed
medium tomatoes, cored and cubed
large ripe mango, peeled, pitted, and cubed
1⁄4 cup
chopped red onion
1⁄2 cup
chopped peanuts or cashews *
2 tablespoons
fresh lime juice
1 tablespoon
peanut or vegetable oil
1⁄2 teaspoon


1. Put all the ingredients in the bowl and mix well. Taste the salad. Does it need a pinch more salt or a squeeze more lime juice? If so, add it and taste again. Serve right away or cover and refrigerate up to overnight.

* If you’re allergic to nuts, skip them. 


Fancy That!
Add 1⁄4 cup chopped fresh cilantro leaves or 1 jalapeño pepper, seeded and thinly sliced. (Chopping the jalapeño pepper is a good job for an adult. Wear gloves and be careful not to touch your eyes. Be sure to wash your hands well after handling peppers.)

Or else
No mango? No problem: substitute a large peach.