MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mango & Cucumber Chow
 Categories: Fruits, Vegetables, Squash, Herbs, Chiles
      Yield: 8 Servings
 
      1 lg Shallot;
           - thin sliced in rings
      3 cl Garlic; fine grated
      1    Scotch bonnet or habanero;
           - thinly sliced across,
           - seeded
    1/4 c  Fresh lime juice
      1 ts Kosher salt
      2    Ripe but firm mangoes;
           - peeled, in 1/2" thick
           - spears
      1    English hothouse cucumber;
           - halved longway, seeded,
           - thin sliced across
    1/2 c  Cilantro; chopped
           Black pepper; fresh ground
 
  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 to 60 minutes.
  
  To serve, add cilantro to chow and toss well; season generously
  with pepper.
  
  Do Ahead:

  Chow (without cilantro) can be made 3 hours ahead. Cover and
  chill.
  
  Recipe by Sarah Kirnon, Miss Ollie's; Oakland, CA
  
  Recipe FROM: Bon Appétit, May 2017
  
  Formatted by: Dave Drum, Jul 31, 2017
  
  Uncle Dirty Dave's Archives
 
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