This bright salad sparkles with contrasts. I combined a fresh mango salsa served by friend with a recipe by Madhur Jaffrey (World-of-the East Vegetarian Cooking) for little snack salads of diced sweet fruit with cayenne. Salty tomatoes and sweet, silky mangoes are deliciously addictive. You can sub any crunchy raw vegetable for the cucumbers and radishes..
This makes a delicious complement to simply-prepared chicken or fish. —creamtea
2-3 as a side dish
champagne (Ataulfo) or other smallish mangoes, diced
Persian cucumbers, diced
clove shallot, thinly sliced
radishes, thinly sliced
grape or cherry tomatoes, quartered
key limes, halved
salt to taste
cayenne or Aleppo pepper, or about 1/4 finely minced fresh Fresno chili pepper (start with a little, adding more to taste as desired)
In a small bowl, combine diced mango, cucumbers, shallot, radish, and tomatoes. (To dice mangos, slice off the two "cheeks" about 1/4" off center, score the flesh in a crisscross pattern with a small sharp knife and scoop the dice out with a spoon; pare off the skin around the flat seed and carefully remove as much additional flesh from the seed as possible).
Squeeze lime juice over, season to taste with honey, salt, cayenne,Aleppo or fresh Fresno chili pepper, and a sprinkle of ground sumac. Stir to distribute; taste and adjust seasoning; as mangoes vary in sweetness, you may need to add more honey, salt or lime juice.
Sprinkle pistachios over, garnish with a little minced cilantro if desired, and serve.