MANGO AND CUCUMBER CHOW

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Mango and Cucumber Chow image

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Provided by Sarah Kirnon

Categories     Bon Appétit     Salad     Fruit     Tropical Fruit     Mango     Cucumber     Cilantro     Chile Pepper     Lime Juice     Side

Yield 8 servings

Number Of Ingredients 9

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

Steps:

  • 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.

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