Mango and Cucumber Chow
A refreshing Caribbean-style salad combining sweet mangoes and crisp cucumber with spicy Scotch bonnet chile, aromatic shallots, and bright lime juice. Perfect as a cooling side dish or fresh accompaniment.
4 servings
4 hr 5 min
Ingredients
- •1 whole large shallot, thinly sliced into rings
- •3 cloves garlic cloves, finely grated
- •½ whole Scotch bonnet chile or habanero chile
- •¼ cup fresh lime juice
- •1 teaspoon kosher salt
- •2 whole ripe but firm mangoes
- •1 whole English hothouse cucumber
- •½ cup chopped cilantro
- •1 to taste Freshly ground black pepper
Cooking Instructions
- 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.
60 min
- 2.
To serve, add cilantro to chow and toss well; season generously with pepper.
5 min
- 3.
Chow (without cilantro) can be made 3 hours ahead. Cover and chill.
180 min
