Note: Add 2 hours refrigeration time to total
Wash the cucumber. Shred the cucumber using a handheld shredder. Wash the jalapeno. Chop into small pieces. Puree the mango and pepper in a blender or food processor. Place the yogurt into a bowl and whisk until smooth. Add the puree and remaining ingredients and mix thoroughly. Cover and place in the refrigerator for at least 2 hours to allow the flavors to blend. Serve with the Curry Yogurt Chicken Kebabs. Can also stand alone as an appetizer served with raw vegetables or whole wheat pita chips.