Attach the julienne blade to the mandoline and adjust it to the 1/8-inch-thick setting.
Applying medium pressure, carefully run one of the cucumbers down the blade to form noodles, slicing until you reach the core.
Rotate the cucumber a quarter turn and continue slicing and rotating until you've cut the entire cucumber.
Dry roast the white sesame seeds for a minute. Once done keep aside.
In a large bowl add chopped red onion, sugar, red chilly flakes, thin julien's of raw mango and cucumber noodles.
Cover the bowl with plastic wrap and refrigerate the cucumber noodles for 30 mins.
When ready to serve add lemon juice and sesame seeds from top mix it well.
Garnish with mint leaves, shredded red cabbage and serve chilled. Enjoy!
