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.
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.
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.
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.
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.
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.
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
4 servings