Tajín Mango Cucumber Salad

By Christian Reynoso

Published Aug. 7, 2025

Tajín Mango Cucumber Salad
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
4(10)
Comments
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Vibrant, refreshing, juicy and crisp, this salad is perfect for warmer days or any day when you need just a little pick-me-up. Coming together quickly, the combination of mango, cucumber and romaine is simply dressed with fresh lime and cilantro. Tajín, a popular Mexican seasoning made with chiles, lime and salt, adds a tangy and mildly spicy flavor, contrasting nicely with the sweetness of mango.

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Ingredients

Yield:4 servings
  • 1large lime 
  • ⅓cup chopped cilantro 
  • 1tablespoon Tajín
  • 2ripe mangoes, peeled and cut into ¼- to ½-inch pieces (or 12 to 16 ounces pre-cut mango; see Tip)
  • 2Persian or mini cucumbers, cut into small (¼- to ½-inch) pieces
  • ½head romaine lettuce (about 6 ounces), chopped into ½-inch pieces
Ingredient Substitution Guide

Preparation

  1. Step 1

    Finely grate the zest from the lime into a large bowl, then cut the lime in half and squeeze in juice. Add the cilantro and Tajín.

  2. Step 2

    Add the mango, cucumbers and romaine to the bowl and toss very well to coat. Serve immediately or keep covered and chilled in the refrigerator until ready to serve, up to about 4 hours.

Tip
  • Pre-cut mangoes from the store are convenient, but they may not always be very sweet or fully ripe. A dash of sugar can help enhance their flavor and bring out their natural sweetness.

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Ratings

4 out of 5
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Comments

Nobuhiru Nishimura

By luck I had all ingredients in my kitchen. I made the dish, to spec, and split to watch the annual cruise of vintage cars in Reno. When I returned every trace of this dish was gone. It was a total success! Sadly, I will need to reup on the ingredients to see for myself.

Karen

Would subbing arugula or Italian parsley for the cilantro work? Cilantro tastes like soap for the majority or my family (myself included).

Lucy

Frankly inedible. Too sour with a whole lime and zest. Make the lime vinaigrette separately with olive oil or neutral oil at a ratio of 2:1 or 2.5:1 oil:acid and taste before dressing the salad. The dressing also needs a touch of honey or maple syrup.

Maggie Bee

I agree you absolutely must make the vinaigrette separately and taste it first! Does "juice of one large lime" translate to 3 T, 3 tsp, or how many mL?

Nobuhiru Nishimura

By luck I had all ingredients in my kitchen. I made the dish, to spec, and split to watch the annual cruise of vintage cars in Reno. When I returned every trace of this dish was gone. It was a total success! Sadly, I will need to reup on the ingredients to see for myself.

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