Key-Lime, Tomato And Mango Salad With Pistachios

• 2 champagne (Ataulfo) or other smallish mangoes, diced
• 2 Persian cucumbers, diced
• 1 clove shallot, thinly sliced
• 2 radishes, thinly sliced
• 10-12 grape or cherry tomatoes, quartered
• 2 key limes, halved
• 1/2 teaspoon honey
• salt to taste
• 1 pinch cayenne or Aleppo pepper, or about 1/4 finely minced fresh Fresno chili pepper (start with a little, adding more to taste as desired)
• 1 dash ground sumac
• 1 handful (small) minced cilantro, (optional)
• 2-3 tablespoons pistachio nuts, shelled

1. In a small bowl, combine diced mango, cucumbers, shallot, radish, and tomatoes. (To dice mangos, slice off the two "cheeks" about 1/4" off center, score the flesh in a crisscross pattern with a small sharp knife and scoop the dice out with a spoon; pare off the skin around the flat seed and carefully remove as much additional flesh from the seed as possible).
2. Squeeze lime juice over, season to taste with honey, salt, cayenne,Aleppo or fresh Fresno chili pepper, and a sprinkle of ground sumac. Stir to distribute; taste and adjust seasoning; as mangoes vary in sweetness, you may need to add more honey, salt or lime juice.
3. Sprinkle pistachios over, garnish with a little minced cilantro if desired, and serve.

ataulfo, cucumbers, clove shallot, radishes, grape, honey, salt, cayenne, ground sumac, handful, pistachio nuts

Taken from food52.com/recipes/35650-key-lime-tomato-and-mango-salad-with-pistachios (may not work)