Peel the cucumber.

Use a vegetable peeler to create cucumber strips, stopping when you reach the seeds.

Discard the cucumber peel and seedy core.

Place the cucumber strips in a bowl.

Peel the mango.

Use a vegetable peeler to create mango strips, stopping when you reach the pit.

Discard the mango peel and pit.

Place the mango strips in the bowl with the cucumber.

Combine orange juice, lemon juice, grapefruit vinegar, basil, salt, and black pepper in a blender.

Puree the ingredients until smooth.

Slowly drizzle in the extra-virgin olive oil while the blender is running to emulsify the dressing.

Pour the dressing over the cucumber and mango in the bowl.

Mix well to coat the salad ingredients with the dressing.

Cover the bowl.

Refrigerate for at least 2 hours to allow the flavors to meld.