Mango and Cucumber Salad
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
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