Name: Mango and Cucumber Salad
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

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 notes

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