Anti Inflammatory Mango-Coconut Cucumber Rounds
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Learn more →Ingredients
4 servings
For the rounds
- 2 large english cucumbers
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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
- 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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