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. The recipe is really simple.

What goes well with mango in Mango Salsa
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 the 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 the 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).

What are the benefits of Mango
Mango is not only tasty but packed with nutrition. It is rich in Vitamin C. Dietary Fibres help in Digestion. Mangoes boost immunity and its high water content keeps us hydrated in Summers.

 To make sweet and sour mango salad

Sweet and Sour Mango Salad

Healthy refreshing flavorful Salad with Mango, Peach, Tomato, and Cucumber

5 from 6 votes

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Course: Salad

Cuisine: Indian

Keyword: Mango recipe

Prep Time: 10 minutes

Servings: 2 people

Author: Nidhi

Equipment

Glass Bowl

Lemon Squeezer

Ingredients

• 1 Mango + 1 Peach
• juice of 1 lemon
• 1 tomato
• 1 cucumber
• salt and pepper to taste
• 1 tbsp sugar powdered
• chopped coriander/ cilantro leaves

Instructions

For salad

• Peel and chop all the fruits and vegetables.
• In a separate bowl mix together salt, pepper, sugar, and lemon juice.
• Now toss fruit salad in the salad dressing.
• Mix well.

To serve

• 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 the fridge for 2-3 hours for all the flavors to blend in.
• serve cold.

Tried this recipe?Mention @whatscookingmom or tag #whatscookingmom!

Notes

Note:

• If you want to eat these with nachos or roasted papad then you should chop fruits into small pieces.
• Recipe Inspired from Jeyashri’s Kitchen

How to make sweet and sour mango salad

Inspired by Jeyashri’s Kitchen

Peel and chop all the fruits and vegetables. If you want to eat these with nachos or roasted papad then you should chop fruits into small pieces.

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 the fridge for 2-3 hours for all the flavors to blend in. serve cold.

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