This appetizer is all about contrast: sweet mango , cool cucumber , a little heat from chili , and a bright lime dressing come together in one elegant spoon. Served on Chinese soup spoons or tasting spoons, they’re beautiful and perfectly portioned for mingling.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsTotal Time 15 mins~10–12 individual spoons
For the Salad
1 ripe mango, diced small (Ataulfo or Kent recommended)
½ large English cucumber, seeded and diced small
2 tbsp red onion, finely minced
1 small red chili or Thai chili, deseeded and finely chopped (adjust heat to taste)
2 tbsp fresh cilantro, chopped
1 tsp mint, finely chopped (optional for extra freshness)
For the Dressing
1 ½ tbsp lime juice (freshly squeezed)
1 tsp rice vinegar (or white wine vinegar)
1 tsp maple syrup or honey
½ tsp toasted sesame oil
Salt, to taste
To Serve
12 porcelain or ceramic tasting spoons (or endive leaves for a fun twist)
Optional garnish: black sesame seeds, microgreens, or extra cilantro leaves
Make the Dressing
1
In a small bowl, whisk together the lime juice , rice vinegar , maple syrup , sesame oil , and a pinch of salt .
Set aside to allow the flavors to meld while you prep the produce.
Prep the Salad
2
Dice the mango and cucumber into very small, uniform cubes (~¼ inch).
Finely mince the red onion , chili , cilantro , and optional mint .
In a bowl, gently toss everything together with the dressing.
Taste and adjust—add more lime or a pinch of salt if needed.
Assemble the Spoons
3
Arrange your tasting spoons on a platter.
Spoon a small heap of the salad onto each spoon, ensuring a balance of mango, cucumber, and chili in every bite.
Garnish with black sesame seeds , microgreens , or a tiny cilantro leaf if desired.
Tips for Success
4
Use a just-ripe mango —firm enough to dice cleanly but sweet and juicy.
This dish is best served cold and assembled right before serving to maintain texture.
If prepping ahead, store salad and dressing separately and combine just before plating.
Variations
5
Add finely chopped avocado for creaminess (assemble right before serving to prevent browning).
For a tropical twist, toss in diced pineapple or papaya .
Drizzle with a tiny drop of chili oil or sprinkle crushed peanuts for crunch and extra heat.
Suggested Pairings
6
Drink with: Sparkling wine, crisp Riesling, or Thai iced tea
Serve alongside: Coconut shrimp, satay skewers, or fresh spring rolls
Occasions: Canapés, amuse-bouche, summer menus, cocktail hour
Ingredients ~10–12 individual spoons
For the Salad
1 ripe mango, diced small (Ataulfo or Kent recommended)
½ large English cucumber, seeded and diced small
2 tbsp red onion, finely minced
1 small red chili or Thai chili, deseeded and finely chopped (adjust heat to taste)
2 tbsp fresh cilantro, chopped
1 tsp mint, finely chopped (optional for extra freshness)
For the Dressing
1 ½ tbsp lime juice (freshly squeezed)
1 tsp rice vinegar (or white wine vinegar)
1 tsp maple syrup or honey
½ tsp toasted sesame oil
Salt, to taste
To Serve
12 porcelain or ceramic tasting spoons (or endive leaves for a fun twist)
Optional garnish: black sesame seeds, microgreens, or extra cilantro leaves
Directions Make the Dressing
1
In a small bowl, whisk together the lime juice , rice vinegar , maple syrup , sesame oil , and a pinch of salt .
Set aside to allow the flavors to meld while you prep the produce.
Prep the Salad
2
Dice the mango and cucumber into very small, uniform cubes (~¼ inch).
Finely mince the red onion , chili , cilantro , and optional mint .
In a bowl, gently toss everything together with the dressing.
Taste and adjust—add more lime or a pinch of salt if needed.
Assemble the Spoons
3
Arrange your tasting spoons on a platter.
Spoon a small heap of the salad onto each spoon, ensuring a balance of mango, cucumber, and chili in every bite.
Garnish with black sesame seeds , microgreens , or a tiny cilantro leaf if desired.
Tips for Success
4
Use a just-ripe mango —firm enough to dice cleanly but sweet and juicy.
This dish is best served cold and assembled right before serving to maintain texture.
If prepping ahead, store salad and dressing separately and combine just before plating.
Variations
5
Add finely chopped avocado for creaminess (assemble right before serving to prevent browning).
For a tropical twist, toss in diced pineapple or papaya .
Drizzle with a tiny drop of chili oil or sprinkle crushed peanuts for crunch and extra heat.
Suggested Pairings
6
Drink with: Sparkling wine, crisp Riesling, or Thai iced tea
Serve alongside: Coconut shrimp, satay skewers, or fresh spring rolls
Occasions: Canapés, amuse-bouche, summer menus, cocktail hour
Spicy Mango & Cucumber Salad Spoons
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