RecipesSalad Time

Cucumber, Yogurt and Mango Pickle Salad

Salad Time

Sometimes, you just want something spicy, and you don’t want to spend a whole lot of time in the kitchen.

This recipe comes together in 10 minutes, and depending on how hot you like your mango pickle, will deliver serious heat, balanced by the cleansing dairy in the base.

I don’t make the mango pickle from scratch, but you absolutely could. I just buy a jar of Mother’s Recipe and keep it in the fridge.

It’s moreish. Make extra.


  • 8 Persian Cucumbers
  • 3/4 cup yogurt (I use full fat, active culture yogurt, most often my own)
  • 2-3 Tbsp Mango Pickle from a jar (I use Mother’s)
  • Optional: chopped coriander leaves to serve


1Cut the Persian Cucumbers lengthwise and then in “coins” so you end up with half-moon shapes. Dump into the container you intend to use for your fridge.

2Mix the Yogurt and the Mango Pickle until it’s homogenous.

3Add Yogurt mixture to the cucumbers and put the lid on the container. Shake well.

4Refrigerate salad for at least 2 hours before serving. If you choose to serve with coriander, gently chop the coriander and add it right before serving.

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