Don’t you just LOVE the combination of sweet and spicy?? I do, and in my opinion, it’s right up there with the savory and sweet combination. Well in my book, this Chile Lime Mango Cucumber Salad is the perfect combination of sweet and spicy flavors!!
The inspiration for this dish came from a recent discovery of Trader Joe’s Chile Lime Seasoning blend. A friend introduced me to it along with some fresh cut pineapple and I just loved the spicy-sweet combination. I created a close replica using fresh lime juice, aji panco powder and sea salt. So good!!!
Chiles are good for you!!
Did you know that? Many of the health benefits of chiles come from one of the compounds they contain called capsaicin. This compound is what makes peppers spicy. Of course, chiles are eaten in small amounts so they don’t contribute greatly to your nutrition but they definitely can’t hurt you. And you may find that they can be used to add flavor without adding much in the way of calories or fat. You can use them in lots of different dishes such as this Cinnamon Chile Cacao Chia Pudding.
In this recipe, I use a powder made from the Aji Panca Pepper which is found here in Peru. It has a naturally smoky flavor which I think works really well here in this recipe in adding another layer of flavor to the recipe. There are lots of sources online to buy it and I recommend stocking it in your pantry. If you can’t find it on your own check it out here on Amazon. I use it a lot in cooking Peruvian recipes but also as additions to other dishes as well.
Mango Chile Lime Cucumber Salad
- 2-3 ripe fresh mangoes
- 1 english cucumber
- 2-3 limes juiced
- 2 tsp olive oil
- Sea salt to taste
- Aji panca* to taste
- Cilantro leaves optional
- Red chili pepper slices optional
- Cut mangoes into ½ inch diced pieces. Start by cutting the mango flesh from around the seed lengthwise. Cutting along the wider side of the mango. Once you have two pieces cut, make grid cuts in the flesh without breaking the skin. Then use a spoon to scoop out the flesh. You can save the remaining mango flesh around the seed to use in a smoothie.
- Cut in half lengthwise and then cut each half again so you end up with 4 long pieces. Slice the long pieces into chunks close in size to mango.
- Layout mango and cucumber fingers in a dish. Drizzle lime juice over the top along with 2 tsp olive oil. Then top with sprinkles of sea salt and aji panca chili powder. Garnish with cilantro leaves and red chili slices as desired.
What do you think of the combination of spicy and sweet in this recipe for Chile Lime Mango Cucumber Salad? Tell me all about it in the comments here on the blog and if you liked it, I hope you will give it a 5-star Rating!!
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