Sweet mango bounces off crisp cucumber and spicy scotch bonnet pepper in this Caribbean classic. Salt, lemon juice and fresh thyme add tart complexity to this spicy fruit salad. This recipe comes to us from Shernell of Frangipani & Gingerlily.
Serves 2
- 2 cucumbers
- 1 mango
- 1/2 white onion, thinly sliced
- 1/2 scotch bonnet pepper*, minced
- 2 lemons, juiced
- 1 teaspoon salt
- leaves for 3 sprigs thyme
*Scotch bonnet peppers are tiny, red and squat. As scotch bonnet peppers are some of the spiciest available, you can substitute habanera peppers if scotch bonnet peppers are not available.
Peel the cucumber and mango with a vegetable peeler. After the peel is removed, continue using the vegetable peeler to make strips with cucumber and mango. Discard the seeds.
Place the cucumber, mango, onion and scotch bonnet pepper together in a medium bowl. Add the lemon juice, season with the salt and thyme and toss, taking care to ensure all ingredients are evenly distributed. Taste for seasoning, adjusting if desired, and enjoy!
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