Crunchy Mango Salad

Serves 4

YOU NEED:

2 big mangoes peeled, pitted and diced

1 small cucumber peeled and diced

2 green chillies finely chopped

2 tbsp. chillie garlic sauce

2 tsp. finely chopped coriander

1/2 tbsp. lime juice

1/4 tsp. pepper powder

Salt to taste

1/4 teaspoon roasted sesame seeds for garnish.

METHOD

1. Stir together chopped mango, cucumber, chillies and coriander in a bowl.

2. Season with chilli garlic sauce, lime juice, salt, pepper.

3. Refrigerate for at least 1 to 11/2 hour before serving in order to allow a nice blend of all flavours.

4. Garnish with roasted sesame seeds and serve.

Use firm varieties of mango for making salsa. 

In India, Polly Mango (or Tottapuri as they are called in Hindi)—when nearly ripe—make the best salsa.

Alphonso or other sweet and soft varieties are better used for desserts.