Ingredients

• 1 large shallot, thinly sliced into rings
• 3 garlic cloves, finely grated
• 1/2–1 Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
• 1/4 cup fresh lime juice
• 1 teaspoon kosher salt
• 2 ripe but firm mangoes, peeled, cut into ½-inch-thick spears
• 1 English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced crosswise
• 1/2 cup chopped cilantro
• Freshly ground black pepper

Instructions

1. 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.
2. To serve, add cilantro to chow and toss well; season generously with pepper.
3. Chow (without cilantro) can be made 3 hours ahead. Cover and chill.