Raw Mango Diced and Spiced

A no-cook style of eating raw mangoes that’s lip-smacking delicious and what’s more – so easy a "no cook" can make it. Just get yourself a good quality knife/peeler and you are all set for preparing this…well, I call it raw mango salsa, though I hesitate to title the post so considering it might not be a purist’s idea of "salsa".

No matter what it’s called – it tastes wonderful!

You Need:

• Raw mango – 250 grams (~1 fat totapuri mango)
• Salt – 1/2 teaspoon
• Sugar – 1 tablespoon
• Mustard powder – 1/2 teaspoon (I use McCormick‘s)
• Red chili powder – 1/2 teaspoon

How To Make Raw Mango Salsa:

1. Peel and dice

Peel the raw mangoes.

Slice the mangoes close to the pit, so that you get as much of the mango flesh as possible. Discard the pit.

Dice the raw mango flesh.

2. Measure out the spice

Get the seasoning ready: half a teaspoon of salt, a tablespoon of sugar, half a teaspoon each of red chili powder and mustard powder.

The quantities of the spices can be adjusted to taste. If the mango is too sour, be more generous with the salt and sugar. If you prefer your condiments spicier, throw in more mustard powder/red chili powder. Make it your way!

3. Put it all together

Mix the diced raw mango well with the spices.

Place the mango mixture in a non-reactive container with lid.

4. Let it stand

Raw mango salsa tastes best when it has marinated in the seasoning for a few hours. The salt and sugar help to mellow the sharp tang of raw mango.

Keep raw mango salsa refrigerated in non-reactive container with lid – it will stay good for 5-6 days this way.

Serving Suggestions:

Have raw mango salsa as a condiment on the side with a bigger meal.

Here it is, with rice, dal, moringa leaf stir fry, pumpkin potato curry:

Mix some raw mango salsa into legume-based salads/chaats to stand in for lime juice. Works very well in rajma chaat, raw moong dal salad, chana dal kosambari.

Notes:

Expand your raw mango recipe repertoire with raw mango garlic chutney, dal with raw mango, aam panna.