This salad is so simple, quick – but absolutely delicious. It’s become one of my summer standbys. It’s tweaked from this recipe. It’s perfect for hot summer nights, or to bring a bit of sunshine into your life at any time of year. The sweet mangoes and fresh crunch of the cucumber go well with barbecued or grilled meats or as part of a salad spread.
Serves 4 as a side.
Cooking time: 15 minutes prep plus at least an hour’s chilling time
- 1 large or 2 small nice, ripe mangoes
- 1 cucumber
- 1 small red onion
- 1-2 birds eye chillis (optional)
- Small handful (half a cup loosely packed) of coriander
- A dash of olive oil
- Juice and zest of 1 lime
- Salt and pepper
Peel the mangoes and cut them into chunks about 2cm square.
Here’s a great trick to make that easy. It really works! Even easier than the hedgehog method:
Slice the cucumber in half lengthways, all the way along, and scrape out the seeds with a teaspoon. Discard them.
Cut the cucumber into slices about half a centimetre thick.
Slice the onion into very thin rings.
Chop up the chillis (if using) and coriander nice and small.
Mix everything together, pop in the fridge and chill for at least an hour.
N.B. I’ve made this the day before and it’s worked well – it’s still good up to two days later.