2 large ripe mangoes, peeled, pitted, and cut into 1 inch cubes
½ English cucumber cut lengthwise into quarters and chopped into 1/2" pieces
½ medium red onion, peeled and chopped
8 to 10 red radishes, cut into ½-inch pieces, or cut in half
1 green cayenne chile, seeded and minced
1 red cayenne chile, seeded and minced
3 tablespoons vegetable oil
8 to 10 fresh or frozen curry leaves
½ teaspoon cumin seeds
2 tablespoons lime juice
1 teaspoon salt, or to taste
2 to 3 tablespoons fresh coriander leaves, roughly chopped
2 to 3 tablespoons fresh mint leaves, roughly chopped
2 tablespoons unsalted peanuts, toasted and chopped
Place the mangoes, cucumbers, red onion, radishes, and chiles in a large bowl.
Heat the oil in a small frying pan over medium-high heat. When hot toss in the curry leaves and cumin seeds. Let cook for about 30 seconds and then remove from heat. Cool for a moment, then stir in the lime juice, and pour over the chopped salad. Toss, taste for salt, and adjust. Garnish the salad with the coriander, mint, and peanuts.