This dish was inspired by the street vendors who sell mangoes-on-a-stick and other delicious snacks in Chicago's Latino neighborhoods. It's simple, refreshing, colorful, a little bit unusual, and perfect as a side dish at a summer barbecue." -Katie Schnorr, Forestville, WI
Ingredients:
4 cups diagonally cut thinly sliced seeded peeled cucumber (about 2 medium)
2 cups thinly sliced peeled mango (about 2 medium)
3 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground red pepper
Preparation:
Combine all ingredients in a medium bowl; toss gently. Let stand 15 minutes before serving.
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