Tajín Mango Cucumber Salad

By Christian Reynoso

Published August 6, 2025

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
5(130)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 1 large lime 

  • ⅓ cup chopped cilantro 

  • 1 tablespoon Tajín

  • 2 ripe mangoes, peeled and cut into ¼- to ½-inch pieces (or 12 to 16 ounces pre-cut mango; see Tip)

  • 2 Persian or mini cucumbers, cut into small (¼- to ½-inch) pieces

  • ½ head 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
130 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

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.

Sunshine

I ended up using cabbage instead of romaine, and that worked great. I used a generous amount of olive oil as a base for the lime-tajin dressing because I know enough about making salad dressings to know just lime, zest, and tajin weren’t going to work.

Valerie

What could I sub for mango---there's an allergy. Thanks.

Emily

@Valerie Peeled peach or nectarines with plenty of lime juice to add the sweet-tartness of mango and to prevent browning. Or possibly cantaloupe? Also with lots of lime.

ETP JR.

I made this once and it was terribly watery. The dressing had no chance. Too much juice came from the mango

Private comments are only visible to you.

Recipe Tags

or to save this recipe.