There have been a lot of beautiful cucumbers in my share lately so I have been trying them out in dishes as the featured ingredient, which can be a lot of pressure for the mild cucumber. This pretty salad is a little bit sweet and spicy and a lot colorful. I served it as a side to spicy carnitas tacos (recipe coming soon!) and they went together very well – the sweetness of the mangos really complimented the pork, but I think it would be a good side for a grilled meat or fish dish as well.
No mangos in your New England farm share? I know – it’s not the most local ingredient here, if you wanted to stick to something more New England local try this recipe with cantaloupe or another melon instead of mangos.
Start with the dressing by grating the garlic over a small bowl, using a microplane or fine grater. Then add the mustard, agave nectar, orange and lime juices, chipotle/chili powder and salt. Whisk this together until well combined, while continuously whisking add the extra virgin olive oil in a steady stream. Keep whisking until the vinaigrette appears to be homogenous, if it starts to break while you’re preparing the rest of the dish whisk it again and it should come back together.
To make the cucumbers look pretty peel them in a way that leaves bold green stripes, like this.
Then remove the ends, slice in half lengthwise, and use a spoon to hull out the center- removing the seeds.
Make each half into thin slices, cutting on a bias.
Toss the cucumbers with the vinaigrette, and set aside.
Peel mango and cut out the fruit along the large pit- then slice this fruit to match the size of the cucumber.
Remove the top from the chili peppers, slice in half lengthwise, then remove the seeds and inner membrane.
Cut each half into thin slices, the size of a matchsticks.
Remove cucumber from vinaigrette and toss with mangos, arrange on plate with the chili peppers and thinly sliced mint leaves, drizzle a little of the excess vinaigrette over the salad and serve at room temperature.