3 Tbsp Champagne Vinegar
1 Tbsp Roasted Sesame Oil
2 Tbsp light brown sugar
1 Tbsp Hulled White Sesame Seeds
2 teaspoons grated fresh ginger
1 teaspoon Kosher salt
2 unripe mangoes
1/2 small fresh pineapple
1 English cucumber (may substitute with a regular cucumber with seeds removed)
1/2 small red onion
1 small green chile (optional)
1/2 Cup cilantro leaves (optional)
Combine Champagne vinegar, sesame oil, brown sugar, sesame seeds, and fresh ginger in a small bowl. Whisk dressing ingredients until the brown sugar is completely dissolved.
Peel the green mangoes and cut them into matchstick-sized pieces, placing the pieces in a large bowl. Peel the fresh pineapple and cut into 1-inch cubes, adding to the bowl with the mango. Halve the seedless cucumber, lengthwise, and cut into thin slices (1/4″ thick) and these add to the bowl. Peel and slice the red onion very thinly and add to bowl. If using chiles, carefully slice into thin rings and add to bowl.
Toss fruit with the dressing, and garnish with cilantro leaves.