*  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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