Mango and Cucumber Chow

Ingredients for Mango and Cucumber Chow

• 1 large shallot, thinly sliced into rings

• 3 garlic cloves, finely grated

• 1/2–1 Scotch bonnet chilli or habanero chilli, thinly sliced crosswise, seeds removed if less heat is desired

• 60ml fresh lime juice

• 1 teaspoon kosher salt

• 2 ripe but firm mangoes, peeled, cut into 1/2-inch-thick spears

• 1 English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced crosswise

• 1/2 cup chopped coriander

• Freshly ground black pepper

Toss shallot, garlic, chilli, 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 flavours come together, 45–60 minutes.

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.