Special Feature: Products Sally Recommends

Mango Salad

by Suneeta Vaswani

Serves 6-8

Indians are passionate about mangoes, and hundreds of varieties of the fruit are grown throughout the country. Not only are they enjoyed as cut fruit, they are also used extensively in cooking.


4    dried Indian red chiles, 2 with seeds removed   4
11⁄2 cups grated coconut, preferably fresh (or frozen, 375 mL thawed)
2 tbsp    jaggery (gur) or brown sugar 25 mL
31⁄2 to   cubed firm ripe mango, 1⁄2-inch (1 cm)     825 mL to
4 cups    pieces (2 large mangoes)     1 L
11⁄2 tbsp oil  22 mL
1 tsp     dark mustard seeds 5 mL
1 tsp     coriander seeds, smashed with pestle  5 mL
2    sprigs fresh curry leaves, stripped (20 to 2
25 leaves)
1⁄3 cup   toasted peanuts, coarsely chopped 75 mL


1.   In a spice grinder, finely chop or grind red chiles. Transfer to a blender and add coconut and jaggery. Pour in 1⁄3 cup (75 mL) water and blend to a paste. If necessary, add 2 to 3 tbsp (25 to 45 mL) additional water to facilitate blending. Avoid making it too runny. Place mangoes in a large bowl and pour mixture over top.

2.   In a small pan, heat oil over high heat until a couple of mustard seeds thrown in start to sputter. Add all the mustard seeds and cover quickly. When the seeds stop popping, in a few seconds, uncover, reduce heat to medium and add coriander and curry leaves. Sauté for 30 seconds and pour over mangoes. Sprinkle with peanuts and mix gently. Serve chilled or at room temperature.

Recipes reprinted with permission from Complete Book of Indian Cooking, by Suneeta Vaswani, Robert Rose Inc., 2007.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

Share this article with a friend:

Free eNewsletter SignUp

Sally's Place on Facebook    Sally Bernstein on Instagram    Sally Bernstein at Linked In

Global Resources

Handmade Chocolates, Lillie Belle Farms

Food411 Food Directory