Name: Mango and Cucumber Chow
Ingredients: 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

Ingredients

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

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.