MANGO AND CUCUMBER CHOW
Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.
Provided by Sarah Kirnon
Categories Bon Appétit Salad Fruit Tropical Fruit Mango Cucumber Cilantro Chile Pepper Lime Juice Side
Yield 8 servings
Number Of Ingredients 9
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.
MANGO WINE COOLER
Steps:
- In a tall glass filled with ice cubes, stir together wine, Mohala and mango. Garnish cooler with the reserved mango strip.
MANGO-CUCUMBER COOLER
I will be making variations....the first will be using vodka instead of wine. I will add much more ginger ale for that one. Refreshing spring or summer treat!
Provided by Ambervim
Categories Beverages
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Stir sugar and 1 1/2 tablespoons hot water in a large pitcher until dissolved.
- Add wine, cucumber, and mango. Be sure the mango is firm.
- Remove leaves from 6 sprigs of mint; stir into pitcher.
- Cover and chill for at least 3 hours and up to 6 hours. When the fruit sinks, the wine is ready.
- Stir ginger ale into pitcher.
- You can serve over ice or ladle it out so everyone gets mango and cucumbers in their glass.
- Garnish with remaining 6 mint sprigs.
Nutrition Facts : Calories 166, Fat 0.3, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 19.4, Fiber 1.1, Sugar 15.2, Protein 0.9
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