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Cucumber-Mango Salad

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Cucumber-Mango Salad

Persian traders brought mangoes to East Africa in the 10th century. Serve this simple mango salad with any East African meal of stewed or braised meat. Jalapeños, coriander, cumin, cinnamon, and cloves spice it up, and peanuts give it crunch. If you can’t find red jalapeños, double up on the green one.

  • 1 ripe mango, peeled and cut into chunks;
  • 1 small cucumber; very thinly slices;
  • 1 small plum tomato, diced;
  • a handful of mint, chopped;
  • a handful of basil, julienned;
  • 2 green onions/scallions/spring onions, sliced;
  • 1 teaspoon very good olive oil (optional);
  • 1 - 2 limes (depends on size and your taste);
  • sea salt and pepper, to taste.

Combine the mango, cucumber, tomato, onions, and herbs. Squeeze over lime to taste and add olive oil, if using. Season with sea salt and pepper. Toss gently.

Refrigerate for at least 20 minutes. Toss again before serving.

Deji Ashade
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General Recipes · ivorian food recipes