Cucumber Mango Salad (Tested)

Serves     4-6


2 cups thinly sliced English cucumber
½ cup finely diced red onion
½ tsp. salt
2 garlic cloves, minced
2 cups chopped, seeded tomatoes
¼ cup chopped dry-roasted peanuts
1 jalapeno pepper, seeded and finely chopped
½ tsp. coriander seeds, lightly crushed
¼ tsp. ground cumin
dash of ground cinnamon
dash of ground cloves
2 tbsp. lime juice
1 tbsp. oil
1 ½-2 cups diced mango (about 1 large mango)
2 tbsp. roughly chopped cilantro


Combine the cucumbers, onion and salt in a colander and let stand at least 20 minutes. Place the drained cucumbers in a bowl and add the rest of the ingredients, through the oil and mix well.

Add the mango chunks and toss gently. Garnish the top with the chopped cilantro and some more peanuts.


Notes and Instructions

Persian traders brought mangoes to East Africa in the 10th century. Serve this simple mango salad with any East African meal of stewed or braised meat.

Recipe contribution from Linda McElroy, adapted from: Cooking Light “Global Kitchen” by David Joachim
Photo by: Linda McElroy