Sweet, crunchy and a little spicy. This quick and easy salad is packed with so many different flavors: sweet, spicy, fresh, vibrant and so much more. The freshness of the cucumber and the sweetness of the mango help tame the spiciness of the peppers.
- 2 whole Mangoes
- 1 whole English cucumber
- 2 whole Limes, Juice
- 2 teaspoons Extra virgin olive oil
- Sea salt, to taste
- Panca Ajj Powder Or Chilli Powder To Taste
- Coriander leaves and red pepper slices, to garnish
Cut the mangoes into ½ inch dice. Start by cutting the mango flesh around the seed lengthwise. Cut along the widest side of the mango. Once you have cut two pieces, make grid cuts in the flesh without breaking the skin. Then use a spoon to scoop out the flesh. You can save the remaining mango flesh around the seed to use in a smoothie.
Cut the cucumber in half lengthwise, then cut each half again to get 4 long pieces. Cut the long pieces into pieces the size of a mango.
Arrange the mango and cucumber fingers in a dish. Drizzle lime juice over top with olive oil. Then sprinkle with sea salt and aji panca chili powder. Garnish with cilantro leaves and red pepper slices of your choice.