Chile Lime Mango Cucumber Salad

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 cucumber 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.

Lay out mango and cucumber fingers in a dish. Drizzle lime juice over the top along with olive oil. Then top with sprinkles of sea salt and aji panca chili powder. Garnish with cilantro leaves and red chili slices as desired.