Low Sodium Mango-Coconut Cucumber Rounds

Total time15 min

Prep time15 min

Cook time0 min

Low Sodium Mango-Coconut Cucumber Rounds

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Ingredients

4 servings

For the rounds

2 large english cucumbers
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
See all

For the topping

1 large ripe mango, peeled and finely diced
⅓ cup full-fat coconut cream
1 tbsp fresh lime juice
1 tsp lime zest
1 tsp fresh ginger, finely grated
1 tsp raw honey
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric (optional)

For serving

2 tbsp fresh mint leaves, thinly sliced

Instructions

1
Trim the ends from the cucumbers and slice each into rounds about 1/2 inch thick, yielding approximately 20–24 rounds total. Arrange them in a single layer on a serving platter or large plate.
2
In a mixing bowl, stir together the coconut cream, lime juice, lime zest, ginger, honey, salt, and turmeric (if using) until smooth and evenly combined.

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