Mix the dressing — In a medium bowl, whisk together 2 tablespoons rice vinegar, the juice of 1 lime, 2 tablespoons maple syrup, a pinch of red pepper flakes, and 1/4 teaspoon salt. The dressing should look glossy and smell bright and citrusy with a gentle sweetness underneath.

Prepare the mango — Dice the mango into small bite-sized cubes. A ripe mango should cut easily and feel juicy but still hold its shape. If it starts slipping all over the cutting board, it is probably a little too ripe.

Slice the cucumber — Cut the English cucumber into thin half-moons. Thin slices absorb the dressing better and keep the salad crisp. You should hear a clean, fresh snap as you cut.

Chop the onion and cilantro — Finely dice the red onion and chop the cilantro. The onion pieces should be tiny enough to scatter through the salad rather than sit in heavy bites. The cilantro should smell fresh and almost citrusy.

Combine everything — Add the mango, cucumber, onion, and cilantro directly to the bowl with the dressing. Toss gently until every piece looks lightly coated and glossy. The bowl should smell fresh, tangy, and just slightly sweet.

Let it rest briefly — Leave the salad for about 5 minutes before serving. During that time, the onion softens slightly and the dressing settles into the cucumber. Give it one last toss, taste, and add an extra pinch of salt or squeeze of lime if needed.