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Author Notes: In Hawaii, we wait anxiously for June which is the start of mango season. The weather is hotter and more humid, we welcome the increase in cloudy afternoons which shields us from the intense light and we endure an onslaught of insects. The mango, King of fruits, helps us get by. This recipe is cold, crispy, and not too sweet made with simple and easy to secure ingredients. Since the food is raw, the kitchen temperature does not go up any further. In the unlikely event of leftovers, it keeps well in the refrigerator for several days. Dairy-free, vegan, gluten-free. If you are using the smaller champagne mangos, use 4-5. If the fruit isn't super tasty and juicy, don't try to use them here. Perhaps the broiler or the grill? —NancyFrom Kona
Serves 6 as a 1st course
- 2-3 Ripe mangos; cut 1 in 1/2" dice, other rough cut
- 2 cups OJ, fresh squeezed is best here
- 2 tablespoons Olive oil
- 1 Cucumber in 1/4" dice
- 1 Red pepper in 1/4" dice
- 2 Garlic cloves, minced
- 4 tablespoons Fresh lime juice
- 1 tablespoon Fresh basil slivered; Thai basil preferred
- Put rough cut mango, OJ, olive oil, and lime juice in a food processor and pulse until very smooth.
- Stir in chopped mango, cucumber, red pepper, garlic and basil. Chill before serving.