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Mango and Cucumber Chow

['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']

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

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