Raw Mango Salad

Name: Raw Mango Salad
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 raw green mangoes, julienned; 1 tbsp coconut oil; 1/2 tsp mustard seeds; 2 green chilies, minced; 8 fresh curry leaves, torn; 1/4 tsp ground turmeric; 2 tsp jaggery, grated; 1/2 tsp salt; 1/4 cup fresh cilantro, chopped

A crisp and tangy salad made with shredded raw green mango, sweetened with jaggery, and tossed with a warm spiced oil tempering.

18 minEasyServes 485 cal/serving

IndianSaladStovetopVeganVegetarianLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

2 raw green mangoes, julienned
1 tbsp coconut oil
1/2 tsp mustard seeds
2 green chilies, minced
8 fresh curry leaves, torn
1/4 tsp ground turmeric
2 tsp jaggery, grated
1/2 tsp salt
1/4 cup fresh cilantro, chopped

Instructions

1

Place 2 julienned raw green mangoes in a mixing bowl with 2 tsp grated jaggery and 1/2 tsp salt, then toss gently.
2

Heat 1 tbsp coconut oil in a small pan over medium heat.
3

Add 1/2 tsp mustard seeds and heat until they begin to pop.
4

Add 2 minced green chilies and 8 torn fresh curry leaves, stir-frying for 15 seconds.
5

Stir in 1/4 tsp ground turmeric and immediately remove from heat.
6

Pour the warm oil mixture over the mango.
7

Add 1/4 cup chopped fresh cilantro and toss well before serving.

Questions

How long does Raw Mango Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Raw Mango Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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