Green Mango & Cucumber Crunch

Name: Green Mango & Cucumber Crunch
Total time: 20 min
Yield: 4 servings
Ingredients: 250 g Green mango flesh; 250 g Cucumber; 40 g Red onion; 10 g Cilantro; 35 g Roasted peanuts; 1 whole Lime; 15 ml Rice vinegar; 12 g Sugar; 0.25 tsp Salt; 0.25 tsp Red chili flakes

Tart green mango, crisp cucumber and roasted peanuts with a lime dressing and a little chili.

20 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Green mango flesh250 g
Cucumber250 g
Red onion40 g
Cilantro10 g
Roasted peanuts35 g
Lime1 whole
Rice vinegar15 ml
Sugar12 g
Salt0.25 tsp
Red chili flakes0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Peanuts. Check packaged ingredient labels.

Method

Choose and cut the mango

Use a genuinely unripe, firm, tart mango, not a ripe mango with green skin. Wash and peel it, cut flesh away from the stone and weigh 250 g. Slice into fine matchsticks using a sharp knife on a stable board.

Prepare the crunch

Wash the cucumber and cilantro. Halve the cucumber lengthwise and scoop out any watery seed core, then cut into thin half-moons. Thinly slice the onion, chop the cilantro and coarsely chop the peanuts.

Make the dressing

Squeeze the lime into a mixing bowl. Whisk in vinegar, sugar, salt and chili flakes until the sugar is dissolved. Stir in the onion and leave for 5 minutes while you finish cutting the mango.

Toss and serve

Add mango, cucumber and cilantro to the dressing and toss well. Divide among four small bowls and scatter the peanuts over the top. Serve immediately so the cucumber and peanuts keep their crunch.

Green mango is deliberately kept distinct from ripe mango in the shopping list. The dressing is tart; if your mango is exceptionally sour, serve smaller spoonfuls alongside richer dishes.

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