Mango and Cucumber Chow

Name: Mango and Cucumber Chow
Yield: 8 servings
Ingredients: 1 large shallot, thinly sliced into rings; 3 garlic cloves, finely grated; ½–1 Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired; ¼ 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; ½ cup chopped cilantro; Freshly ground black pepper

Sarah Kirnon8 servingsSource

trinidadian mango cucumber cilantro quick easy snack side dairy-free gluten-free nut-free raw vegan vegetarian healthyish kwanzaa juneteenth

Ingredients

1 large shallot, thinly sliced into rings

3 garlic cloves, finely grated

½–1 Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired

¼ 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

½ cup chopped cilantro

Freshly ground black pepper

Method

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.

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

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