*  Exported from  MasterCook  *

                     Potato-Cucumber Salad With Mango

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Low Fat                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Cumin seeds
   2      tablespoons   Paprika
   1      tablespoon    Coriander seeds
   1      teaspoon      Cayenne pepper
   1      tablespoon    Powdered ginger
   1      tablespoon    Cinnamon
   1      teaspoon      Powdered mustard
   8                    Red Bliss potatoes about the
                        Size of golf balls
   2      medium        Cucumbers
   2                    Firm mangoes (or papayas)
     1/2                Red bell pepper -- seeded
     1/4  cup           Orange juice
   2      tablespoons   Minced ginger
   2      tablespoons   Fresh lemon juice
     1/4  cup           Chopped fresh mint
                        Salt and freshly ground
                        Black pepper to taste

1.  Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard
in a small saut? pan, and heat over medium heat until the first tiny wisp of
smoke appears, about 3-4 minutes.  Allow to cool to room temperature, then grind
in a coffee grinder or with mortar and pestle.  Set aside.

 2.  Cook the potatoes in boiling water to cover until they are easily pierced
by a fork but still offer some resistance, about 8 minutes.  Drain, allow to
cool to room temperature and cut in thirds.

 3.  Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the
halves into half-inch slices.  Peel and pit the mangoes and cut the flesh into
bite-sized chunks.  Cut the half bell pepper into thin strips.

 4.  In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper.
 Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice
mixture.  (Place remaining spice mixture in a tightly covered container and
store in a cool, dark place for use in other dishes.)  Toss well, season to
taste with salt and pepper, toss again, and serve.

 Yield:  6 servings.  Approximate nutritional analysis per serving:  165
calories, 2 grams fat, 0 milligrams cholesterol, 15 milligrams sodium (before
salting), 4 grams protein, 40 grams carbohydrate.
Converted to MM by Donna Webster     donna@webster.demon.co.uk

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