Mango and Cucumber Chow Recipe

Mango and Cucumber Chow Recipe

  • 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
  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.
  2. To serve, add cilantro to chow and toss well; season generously with pepper.
  3. Chow (without cilantro) can be made 3 hours ahead. Cover and chill.