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East African Mango and Cucumber salad



East African Mango and Cucumber salad

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. 
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 Porciones

kitchen gear

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


  • 1 English cucumber (the kind that comes wrapped in plastic), cubed
  • 2 medium tomatoes, cored and cubed
  • 1 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 salt


  • 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.


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.)
No mango? No problem: substitute a large peach. 
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