Name: Mango and Cucumber Chow
Yield: 8 servings
Ingredients: 1 large shallot, thinly sliced into rings; 3 garlic cloves, finely grated; ½–1 Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired; ¼ 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; ½ cup chopped cilantro; Freshly ground black pepper

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Alex Lau

Green mangoes would be ideal for this recipe from Miss Ollie's in Oakland, CA, but slightly unripe mangoes are an imperfect but successful substitute.

Recipe notes