When mangoes are in season we usually have a surplus that doesn’t keep for very long. We need to find ways to use them in various dishes. My mother used to prepare this salad for us because it didn’t require much cooking and we used to relish it with thayir saadham (curd rice).
My mother used to add a small amount of green chilli to complement the flavour of the mango. The sugar, salt, and lime juice add an interesting twist to the flavour. Though the ginger adds spice to the salad, I’m not too fond of it.
The mango adds freshness and a large amount of carotene (2,743 µg/100 g) to the diet.
- 2 ripe firm Mangoes
- 2 Green Chillies
- 1 tsp Coconut scrapings
- ½ lime, juice extracted
- ¼ tsp or less Salt
- 1 tsp or less Sugar
- 1 tsp Oil
- ¼ tsp Mustard Seeds
- 1 sprig Curry Leaves
- ½ tsp fresh Ginger extract (optional)
- Skin and deseed the mango. Cut the flesh into large cubes.
- Deseed the green chillies. Dice finely.
- Toss the mango, chilli, lime juice, salt, sugar, and ginger extract (optional) together.
- Heat the oil in small kadai or frying pan. Add the mustard seeds. When they crackle, remove from heat. Add the curry leaves.
- Pour over the mango. Sprinkle with coconut scrapings and serve.
- If the green chilli is light green in colour use only one. These chillies are hotter than the dark green variety.
- The mangoes should be firm. Do not squeeze the mango while chopping the flesh or it will lose shape.