Potato-Cucumber Salad with Mango

Directions

Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard in a small sauté pan, and heat over medium heat until the first tiny wisp of smoke appears, about 3 to 4 minutes.

Allow to cool to room temperature, then grind in a coffee grinder or with mortar and pestle.

Set aside.

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.

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