This mango salad brings together some of the most popular fresh flavours of India!
Though it’s true that many of the ingredients in the mango salad didn’t make their way to India until quite late, they are all very popular in Indian cooking now.
With this salad, I wanted to bring them all together. I think you will agree that this mango salad is perfect for the warmer Spring and Summer months. I like serving it at barbecues. There are so many interesting flavours and textures.
It goes well with other types of food too but I have yet to make an Indian dish which wasn’t the perfect companion for this fresh, bright, sweet and somewhat tangy salad.
I have used sesame oil which isn’t used in many Indian recipes though it is starting to be more popular in Indian cookery lately.
2 tablespoons Japanese sesame oil
The juice of 4 limes
1 inch peeled and finely grated ginger
2 cloves minced garlic
2 fresh green chilli peppers – finely chopped
1 English cucumber – skinned, seeded and diced into 1/4 inch pieces
2 ripe mangos – peeled, pitted and diced into 1/4 inch pieces
3 tomatoes – diced into 1/4 inch pieces
1 large handful of finely chopped coriander
1 large handful of finely chopped mint
20 roughly chopped peanuts
Salt and freshly cracked black pepper to taste
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In a salad bowl, combine the sesame oil, lime juice, minced ginger and minced garlic.
Toss in the cucumber, mangoes, tomatoes and finely chopped chillies.
Stir in the mint and coriander and season with the salt and black pepper to taste.
Add the crushed roasted peanuts just before serving.
I love serving this mango salad with tandoori meat, chicken or fish. In fact, it is really good served with lightly seasoned white fish as it has such a nice flavour that is not overpowering when eaten with the fish.