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. 

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


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 tablespoon fresh lime juice
1 tablespoon peanut or vegetable oil
1⁄2 teaspoon salt


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  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. 


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.