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This East Africa Mango Cucumber Salad is wonderful on its own or as a side dish to accompany grilled meats, thanks to its fresh ingredients and a hint of spice.
This salad is as easy as cutting up some produce, adding some spices, and mixing it all, it also offers fantastic combinations of crunchy and soft, sweet and tart.
Where Does African Mango and Cucumber Salad Come From?
African Mango and Cucumber Salad are the most popular in East Africa. East Africa includes the countries Kenya, Tanzania, and Ethiopia. East Africans have been eating mangoes since Persian traders brought them to Africa in the 10th century.
Did you know that when there is a lot of color on a dish, people eat more? That’s a random fact about fruits and appetizers generally. Apart from its delicious taste, it is a very beautiful sight to behold, making you not stop, until the last bite is down. Hmmmmmm.
East African Mango and Cucumber Salad
You will need the following tools in preparing your Mango and cucumber salad;
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Cutting board
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Sharp knife (adult needed)
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Measuring cup
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Measuring spoons
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Medium-sized bowl
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Spoon, for mixing
Note; you can decide to hand peel your mangoes and cucumbers or use a peeler to do that.
Here’s the Recipe!
African Mango and Cucumber Salad
Ingredients
- 1 English cucumber, thinly sliced
- 1/2 small red onion, finely chopped
- 1/2 teaspoon salt
- 1 garlic clove, minced
- 1 teaspoon peanut oil
- 2 cups chopped seeded tomato
- 1 red or green jalapeno, seeded and minced
- 1/4 teaspoon cumin
- Dash of cinnamon
- 2 champagne mangoes, pitted and diced
- 3 Tablespoons chopped, unsalted dry-roasted peanuts
- 1 Tablespoon chopped cilantro
- 3 Tablespoons fresh lime juice
Instructions
- Toss together the cucumber, onion, salt, and garlic in a colander. Let stand 20 minutes to drain.
- Meanwhile, toss together peanut oil, tomato, jalapeno, cumin, cinnamon, and mango in a large bowl.
- Add the cucumber mixture to the bowl and toss to combine. Garnish with peanuts, cilantro, and lime juice.
