Mango Salad Recipe (With Unripe Green Mangoes)
Call it as Mango Salad Recipe, Raw Mango Salad or Green Mango Salad – the fact that doesn’t change with the name is that this salad is all things tangy, spicy and really, really sumptuous! Other than the hero ingredient ‘raw mango,’ there’s onion in it. So, the sour mangoes complement the slight pungency and sweetness of the onions. It is refreshing, vegan, gluten-free too.
About Mango Salad
I have learnt this Mango Salad from one of my Gujarati friends. This is a family heirloom recipe which is very close to her heart too.
It is an amazing thing, how food from different regions and communities bring us a certain joy, and slowly we too make those a part of our routines.
This Raw Mango Salad is not just tart, but has some sweetness due to the sugar added in it. Spices like red chili powder and roasted cumin powder also perk up the flavors, and you can toss this salad in less than 20 minutes. Try it!
Generally, the mango season has me pickling raw mangoes to begin with. But as the season progresses, I also make a variety of other preparations with raw mangoes including this Green Mango Salad.
Don’t forget to read till the end, as I am going to talk about all those amazing dishes that I make with raw mangoes.
Raw mangoes are great as souring agents in dishes. So, I make many curries and lentil preparations too with it. Other Regional Indian cuisines also use fresh unripe or dried mango slices to sour their curries and lentils.
The recipe of this Green Mango Salad is very simple, yet packed with flavors. Goes extremely well with pulao, dal-rice and Khichdi. If you want to have it as a side with plain or Aloo Paratha, you can do that too.
I have always felt raw mango lovers are as many as ripe mango lovers. One of my favorite ways to enjoy it is simple mango wedges sprinkled with red chilli powder and black salt.
This love naturally spills into my cooking, where I use green mangoes in salads, chutneys, dals and curries. The sourness adds a bright lift to everyday Indian meals.
More Fruit Based Salad Recipes To Try
- Avocado Salad
- Som Tam Recipe (Thai Papaya Salad)
- Apple Salad Recipe
- Fruit Salad Recipe
- Cherry Tomato Salad
How to make Mango Salad
Prepare Mangoes
1. Rinse 2 small raw mangoes and then dry them with a clean kitchen towel.
2. Use a sharp knife to peel the raw mangoes and start chopping them. Be careful while chopping the raw mangoes.
3. Chop the raw mangoes into cubes. The chopped raw mangoes should be about 1 cup.
4. This is an optional step and only if you do not have roasted cumin powder. To make the roasted cumin powder, roast ½ teaspoon cumin seeds on medium heat till they are fragrant.
5. Switch off the heat. Transfer the roasted cumin seeds in a mortar. Crush with the pestle to a coarse powder.
6. Keep all the ingredients ready for making the salad – ½ teaspoon Kashmiri red chili powder or paprika, 2 teaspoons sugar, ½ teaspoon roasted and crushed cumin powder and salt as per taste.
Tip: Instead of sugar, you can also add jaggery.
Assemble and Make Mango Salad
7. Place the chopped mangoes in a mixing bowl or wide dish. Add ¼ cup finely chopped onions.
8. Sprinkle Kashmiri red chili powder or paprika, roasted cumin powder, sugar and salt on the chopped mangoes.
9. Mix nicely with a spoon.
10. Cover and allow the mixture to rest for 10 to 12 minutes.
11. After some time, the mango salad will leave moisture.
12. Serve Raw Mango Salad as a side dish with dal-rice, Veg Pulao or as a side to perk your meals. The leftover salad can be refrigerated for a few hours.
Raw mangoes shine in so many Indian dishes. You can sip cooling drinks like Aam Panna, make a quick Mango Chaat, try comforting dals such as Mamidikaya Pappu or tauk dal, or enjoy Mango Rice with papad on the side.
And of course, the summer season feels incomplete without the classic Mango Pickle, Avakaya, and preserves like Aam Chunda, Aam Ka Murabba and Raw Mango Chutney. These recipes are easy to make and bring out the best flavors of raw mangoes.
Step by Step Photo Guide Above
Ingredients
- 1 cup finely chopped mango cubes or 2 small or 1 medium to large raw green unripe mango – peeled and finely chopped into small cubes
- ¼ cup finely chopped onions
- ½ teaspoon Kashmiri Chilli Powder or red chili powder or paprika
- ½ teaspoon Roasted Cumin Powder or coarsely crushed roasted cumin seeds
- 2 teaspoons sugar or jaggery powder
- salt as required
- 1 to 2 tablespoons chopped coriander leaves or mint leaves – for garnish
Instructions
Preparation
- Rinse the mangoes and dry them with a clean kitchen towel.
- Peel and chop the mangoes into small cubes. The chopped raw mangoes should be about 1 cup.
Making mango salad
- Place chopped mangoes in a mixing bowl or wide dish. Add finely chopped onions.
- Sprinkle Kashmiri red chili powder, roasted and crushed cumin powder, sugar and salt as per taste.
- Mix everything nicely with a spoon.
- Cover and allow the mixture to rest for 10 to 12 minutes.
- After some time the salad will leave moisture.
- Serve Raw Mango Salad as a side dish with dal-rice, pulao or with your meals. You can garnish with some chopped coriander or mint leaves.
Notes
- If you like your salads chilled, place this salad too in the refrigerator.
- Add spices and seasonings as per your preference.
- If you don’t have roasted cumin powder or cumin seeds, then add simple plain cumin powder instead.
- As a variation you can try making this salad with semi-ripe or sweet and tangy mangoes.
Nutrition
Mango Salad recipe from the archives was first published on June 2016.
The mango salad looks SO good! I love mangoes but always eat just the fresh fruit. I want to try this.
surely try angie and let us know how it was? thankyou.
Simple and delicious!
thanks devaki.
mouthwatering recipe
thanks.