Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.
Ingredients
8 SERVINGS
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
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.
Step 3
Do Ahead: Chow (without cilantro) can be made 3 hours ahead. Cover and chill.
