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Bon Appétit

Mango and Cucumber Chow

By Sarah Kirnon

4.9

(9)

Photo of one of our best mango recipes crunchy mango and cucumber chow on a plate with a turquoise background
Photo by Alex Lau

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

Recipe information

  • Yield

    8 servings

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

Preparation

  1. 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.

  2. Do Ahead

    Step 3

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

TagsSaladCaribbeanLatin AmericanMangoStone FruitFruitShallotVegetableCilantroHerbs & SpicesHabanero ChileChileCucumberLemonCitrusSideLunchDinnerGluten FreeVegetarianVeganNut FreeEasyMake AheadNo-CookJuneteenthBon Appétit

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