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