1/2 cup peeled, seeded, and coarsely chopped English cucumber
1/4 cup finely chopped white onion
1 clove garlic, minced
1/4 cup olive oil
1/4 cup rice vinegar
1 to 1 1/2 tablespoons finely chopped fresh tarragon
3/4 cup sugar
1 teaspoon coarse salt
Pinch of freshly ground pepper
Fresh chives, for garnish
In a blender, combine mango, cucumber, onion, and garlic. Puree until smooth. With the blender running, gradually add oil until emulsified. Add vinegar, tarragon, 1 cup water, and sugar; blend to combine. Season with salt and pepper.
Transfer to a bowl, cover, and refrigerate until chilled. Serve garnished with fresh chives.
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