Photo by Alex Lau
Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.
Recipe information
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
Preparation
Step 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.
Step 2
To serve, add cilantro to chow and toss well; season generously with pepper.
Do Ahead
Step 3
Chow (without cilantro) can be made 3 hours ahead. Cover and chill.
Recipe notes
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