For the mango sauce:

Peel the mango thoroughly and remove the pit.

Cut 1 lime and save the other half for later. Squeeze the juice from half of the lime, then zest the peel to obtain lime zest.

Cut half of the cucumber and save the other part for later. To prepare the cucumber, cut off both ends and rub them against the opposite ends. For example, with the cucumber horizontal, cut the right and left ends, then rub the right end against the exposed left side, and the left end against the exposed right side. This traditional method helps prevent bitterness. If a small white foam appears, the process was done correctly.

For the beef alambre:

Add oil to a pan, spread it well, and let it heat over low heat for 2 minutes.

Chop to the desired size, whether large, medium, or very fine: 1/2 onion, 1 green bell pepper, 1 tomato (remove seeds or all interior), 1/2 cucumber.

Finely chop 1 garlic clove.

Add to the pan preheated for 2 minutes (now it's time to turn up the heat): 5 1/3 oz. of beef (cook to desired doneness, such as rare, medium, medium-well, well-done, etc.), then add 1/2 chopped onion, 1 chopped bell pepper, 1 chopped tomato, and Worcestershire sauce to taste. After 2 minutes, add 1 finely chopped garlic clove, 1 3/4 oz. of ham, and immediately after, add 1/2 cucumber. Sprinkle with desired salt and pepper.