INGREDIENTS

INSTRUCTIONS

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. 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,
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. 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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 65.7mg
Potassium: 182.4mg
Carbohydrates: 6.8g
Fiber: 2.6g
Sugar: 1.9g
Protein: 1.2g