I have nearly finished the entire basket of mangoes that I was gifted and we have arrived at the last recipe I will be posting for my month long series – Monsoon Mangoes. It’s been a whole lot of mangoes and I think I’m ready to be done with mangoes for this season.
Today, I’m going back to the flavors of India. In India they make a sort of salad or chat out of raw or slightly unripe mangoes. The spicy flavors really do complement the mangoes. It is intense, but good if you like heat.
I have taken my almost ripe mangoes and sprinkled salt, red chili and lime juice on them for a Spicy Mango Salad. In India you might find a mixture of mustard oil and cilantro added to this concoction. Mustard oil is not so popular in the United States and you may have to go to a specialty Indian food shop to find it. Mustard oil is very intense just like horseradish and you have to be careful with it. So, I don’t recommend experimenting with Mustard oil, unless you are really use to using the stuff.
My more simplified take on an Indian mango chat that I call Spicy Mango Salad will go well on the side at a summer BBQ or you can snack on it just by itself.
2 medium mangoes, peeled seeded and cubed
2 tablespoons fresh lime juice
1 tablespoon red chili powder
Salt to taste
- Place the mango cubes into a serving bowl.
- In a separate bowl, whisk together the lime juice, red chili powder, and salt. Whisk briefly, then pour over the mangos.
- Stir to coat.
- Serve immediately or cover and refrigerate until ready to serve.
With this being my final mango recipe post for this season, I thought I would throw in a little extra. The following is a list of other ingredients you can add to this salad based on your taste preferences.
10 Ingredients For A Spicy Mango Salad
- Mustard Oil ( Go Easy )
- Olive Oil (Play it safe)
- Sugar (Balance the heat)
- Grape Cherry Tomatoes Quartered
- Red Onions Diced
- Large Dry Chili Peppers (Toasted in a dry skillet)
- Mint Leaves