Mango and Cucumber Salad

Name: Mango and Cucumber Salad
Ingredients: 1 large shallot, thinly sliced into rings; 3 garlic cloves, finely grated; 1/2–1 Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired; 1/4 cup fresh lime juice; 1 teaspoon kosher salt; 2 ripe but firm mangoes, peeled, cut into ½-inch-thick spears; 1 English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced crosswise; 1/2 cup chopped cilantro; Freshly ground black pepper

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(7)

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Servings: 8

Author : Sarah Kirnon

salad caribbean latin american

Ingredients

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1 large shallot, thinly sliced into rings3 garlic cloves, finely grated1/2–1 Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired1/4 cup fresh lime juice1 teaspoon kosher salt2 ripe but firm mangoes, peeled, cut into ½-inch-thick spears1 English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced crosswise1/2 cup chopped cilantroFreshly ground black pepper

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Instructions

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Step 1

Toss shallot, garlic, chile, lime juice, and salt in a medium bowl. Add mangoes and cucumber and toss again. Cover; let sit at room temperature until shallot and cucumber are softened and juicy and flavors come together, 45–60 minutes.

Step 2

To serve, add cilantro to chow and toss well; season generously with pepper.

Step 3

Chow (without cilantro) can be made 3 hours ahead. Cover and chill.