Mango Salad – It’s mid July already and monsoon is expected soon. Thank God! I can’t really take any more of this unbearable heat. But with this thought came the realization that there will be no mangoes in the market soon. We can’t bear the thought of living without them. Hubby was really worried as he is the biggest mango fan you will ever find. So I was given an ultimatum to use mango in as many dishes as I can before it disappears from the market.
Ok so I tried this Mango salad/salsa I have been thinking of trying for quite some time. Recipe is really simple. Just add Mango with choice of your fruits (pineapple, peach, Litchi, watermelon etc. just try to add juicy fruits), some cucumber and tomato, add salad dressing and you are done. Change ingredients according to taste or availability. It’s better to leave the salad in fridge for some time for all the different flavors to blend in.
Although this method did not really work for me. The salad was so delicious that by the time Axat came home from office there was not anything left for him. My kids had already finished it.
You can serve this Mango salad as it is when kids are hungry or you can serve them with nachos, roasted papad or on crackers as canapés (Like I have used pineapple salsa for canapés).
To make sweet and sour mango salad
Inspired from Jeyashri’s Kitchen
juice of 1 lemon
salt and pepper to taste
1 tbsp powdered sugar
chopped coriander/ cilantro leaves
How to make sweet and sour mango salad
In a separate bowl mix together salt, pepper, sugar and lemon juice. Now toss fruit salad in the salad dressing. Mix well.
Garnish with chopped fresh coriander/ cilantro leaves. I really love the smell of fresh coriander leaves. They add such a nice flavor to dishes.
Keep the salad in fridge for 2-3 hours for all the flavors to blend in. serve cold.