Tajín Mango Cucumber Salad

Tajín Mango Cucumber Salad

Published Aug. 7, 2025

Basic Information

• Total Time: 20 minutes

• Prep Time: 15 minutes

• Cook Time: 5 minutes (no cooking required; purely assembly)

Ingredients

• 1 large lime (about 2–3 Tbsp fresh juice, plus zest)

• ⅓ cup fresh cilantro, chopped

• 1 tablespoon Tajín seasoning (adjust to taste for spice)

• 2 ripe mangoes, peeled and cut into ¼–½-inch cubes (or 12–16 oz pre-cut ripe mango; see Tip)

• 2 Persian or mini cucumbers, washed, seeds removed (if large), and cut into ¼–½-inch pieces

• ½ head romaine lettuce (about 6 oz), leaves chopped into ½-inch pieces (discard tough core)

Detailed Preparation Steps

Step 1: Prepare the Dressing Base

• Zest and Juice: Using a microplane or fine zester, carefully grate the lime zest (avoiding the bitter white pith) into a large mixing bowl. Cut the lime in half and juice, measuring 2–3 Tbsp of fresh lime juice. Add the zest and juice to the bowl.

• Seasoning: Stir in the chopped cilantro and Tajín until fully incorporated. This serves as the foundational dressing.

Step 2: Prep Fresh Produce

• Mango: Peel ripe mangoes and cut into uniform ¼–½-inch cubes. For pre-cut mango, verify ripeness (slightly yielding when pressed); avoid over-ripe or overly firm pieces.

• Cucumber: Slice cucumbers into small, even pieces (1/4–1/2 inch) to ensure balanced texture. Remove seeds from larger cucumbers for a crisper bite.

• Romaine: Wash lettuce thoroughly, then chop leaves into ½-inch segments, discarding any wilted or tough outer leaves.

Step 3: Combine and Toss

• Add the prepared mango, cucumber, and romaine to the dressing bowl. Gently toss all ingredients to coat evenly with the Tajín-lime-cilantro mixture.

Step 4: Adjust for Texture and Flavor

• Taste and Refine:

• If the salad is too watery (often from high-moisture mangoes), drain excess liquid from mango pieces before adding to the bowl.

• If lacking sweetness, stir in 1 tsp sugar or a drizzle of maple syrup to enhance mango depth (as suggested in recipe feedback).

Step 5: Serve or Store

• Immediate Serving: Enjoy immediately for the best crisp texture and vibrant flavors.

• Storage: Cover tightly and refrigerate for up to 4 hours. Bring to room temperature for 10 minutes before serving to restore freshness.

Professional Tips & Adjustments

• Vinaigrette Upgrade: For a richer dressing, emulsify the base with 2–3 Tbsp neutral oil (e.g., canola or olive oil) and 1 tsp honey/maple syrup to balance acidity (per user feedback).

• Texture Variations: Swap romaine for arugula/spinach; add diced avocado for creaminess, or black beans for protein.

• Mango Moisture Control: Pat pre-cut mango dry with paper towels to reduce excess liquid.

User Reviews

• 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.

• 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?

• By luck I had all ingredients in my kitchen... It was a total success!

• I made this once and it was terribly watery... Too much juice came from the mango

• Followed others' advice to make dressing separately... Turned out delightfully tangy!

• Added olive oil, salt and pepper to dressing. Subbed arugula for romaine and added one chopped avocado... Might consider a plant-based protein/bean next time.

Note: Adjust Tajín and lime quantities based on personal spice and tang preferences. Ripe, sweet mangoes are key for optimal flavor!