CUCUMBER-MANGO SALAD
A sweet and tangy Caribbean summer fruit salad.
Provided by stronglive1
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
- Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.
Nutrition Facts : Calories 141.4 calories, Carbohydrate 34.8 g, Fat 1.3 g, Fiber 3.9 g, Protein 1.9 g, SaturatedFat 0.3 g, Sodium 5.8 mg, Sugar 28.3 g
MANGO AND CUCUMBER CHOW
Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.
Provided by Sarah Kirnon
Categories Bon Appétit Salad Fruit Tropical Fruit Mango Cucumber Cilantro Chile Pepper Lime Juice Side
Yield 8 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
MANGO-CUCUMBER RICE SALAD
Provided by Food Network Kitchen
Time 1h
Yield 6-8 servings
Number Of Ingredients 13
Steps:
- Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend).
- Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes.
- Drain the grains and rinse under cold water until cool; shake off the excess water.
- Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.
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- Wash the cucumber well to remove wax or other residues. For a decorative look, peel alternating strips of the peel (see step by step photos below). Slice the cucumber into half-rounds.
- Cut the mango into slices by first cutting off both rounded “cheeks.” Score flesh of the mango into strips using a sharp paring knife. Use a spoon to scoop the flesh from the skin (see photos below). Cut the mango slices in half so that they are more similar in size to the cucumber slices.
- Next, prepare the dressing by combining the rice vinegar, sugar, salt and red pepper flakes in a small bowl. Stir until the sugar is completely dissolved.
- Add the sliced cucumber and mango to a large bowl, then pour the dressing over top. Stir to combine the ingredients and coat the cucumber and mango in dressing. Serve immediately or refrigerate until ready to eat. Stir well before serving each time to redistribute the dressing.
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