1 English cucumber, lightly peeled, seeds removed and cut into wedges
2 mangos, ripe but firm, peeled, quartered and cut into 1/4″ wedges
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 scotch bonnet, or spicy pepper of your choice, seed removed and diced
1 lime, juiced
1 teaspoon sea salt
1/2cup cilantro, roughly chopped
In a large bowl, combine the shallot, garlic, chilli, lime juice and sea salt, and stir to combine.
Cut the mango and cucumber, add to the bowl, and toss again to ensure everything is well coated.
Cover and transfer to the fridge for 30-45 minutes to allow the flavours come together. The sea salt and lime juice will help to act as a dressing and the shallot, cucumber and papaya will soften as the salad rests.
To serve, add chopped cilantro to the bowl, toss to combine and season with sea salt and pepper to taste.