Cucumber Mango Toast

20250824 #breakfastdiary 1488, 26°C/mostly clear, 20 min/workout(M) Visually this looks almost like mango kkakdugi tossed in chili powder broth. In Thailand they cut slightly underripe mango into long strips and dip it in prik gleur (พริกเกลือ) — a seasoning of chili powder, salt, and sugar. It's pretty addictive; before you know it you'll find yourself scraping the bottom and licking your fingers. South America has something similar called Tajín seasoning, which uses lime instead of sugar for a much brighter, tangier flavor. Since I don't have Tajín seasoning, I mixed chili powder and salt and brightened it up with lime juice — a love-it-or-hate-it roughly 552kcal cucumber mango toast

1 slice sourdough, 1/2 cucumber, 1/2 apple mango, 2T olive oil, 1T lime juice, a little feta cheese, (Tajín-style seasoning) 1t chili powder, 1t salt

1. Brush the sourdough with olive oil and toast until crisp. 2. Slice the cucumber thin with a mandoline, and cut the apple mango flesh into long strips. 3. In a mixing bowl, combine the cucumber and mango with 2T olive oil, 1T lime juice, 1t finely ground chili powder, and 1t salt, and mix well. 4. Plate the sourdough, top with the cucumber and mango mixture from step 3 and feta cheese, and pour over any liquid left in the bowl from step 3.

Inspired by @boroughchef