Begin by washing and preparing the fresh produce for your Thai Mango Cucumber Salad. Dice one ripe mango into small, bite-sized pieces, and cube an English cucumber, keeping the skin on for added texture. Thinly slice half a red bell pepper and half a red onion for sweetness and color. Finally, chop a handful of fresh cilantro to add that refreshing herbal touch.

In a small mixing bowl, whisk together the dressing for your salad. Combine the freshly squeezed juice of one lime, a dash of fish sauce (or soy sauce for a vegan version), a teaspoon of honey, and a pinch of chili flakes to your taste. Stir until the mixture is well blended and has a smooth consistency.

In a large salad bowl, combine all the prepared fruits and vegetables. Add the diced mango, cubed cucumber, red bell pepper, red onion, and chopped cilantro. Gently toss the ingredients together.

Pour the prepared dressing over the mixture and carefully fold the dressing into the salad, ensuring every piece is coated.

Let the salad sit for about 10 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature, garnished with extra cilantro.