Indian-Style Mango Salad, Made at Home Yourself

Text and photos / Bihe

The hot summer days are exactly the mango season.

We usually treat mangoes as an after-meal fruit, a frozen dessert, or a sweet. Today we are going to share an Indian-style mango salad; this delicious salad goes well with any dish. Choose ripe mangoes; touch them lightly, and as long as they give just a little, and smell them to see whether they have that wonderful mango fragrance.

Ingredients:
300 g shredded coconut flesh (fresh coconut)
2-3 dried chilies, deseeded and chopped
1 tablespoon palm sugar (http://www.facebook.com/CAMGOLDIA)
300 g ripe mango flesh, cut into chunks
1 tablespoon oil
1/2 teaspoon coriander seeds
1/2 teaspoon black mustard seeds
6 curry leaves (whole curry trees are sold at Jianguo Flower Market)

Peel the fresh mangoes, cut them into chunks, and put them in the refrigerator for later.

About 2 fresh coconuts; split them open and scrape out the coconut flesh.

Take a pot, add a little water and the palm sugar, and heat. Then add the chilies and coconut flesh and simmer until the sugar dissolves.

Then put it in a blender, add enough water, and blend into a thick, coarse-textured sauce.
If you do not have a blender, you can put the ingredients in a mortar, add some water, and pound them.

Wait until the coconut flesh has cooled, then put it in a bowl, add the mango flesh, and mix well. Season with salt, then put it in the refrigerator to chill.

 
Heat the oil in a heavy-bottomed pan over low heat, add the coriander seeds, mustard seeds, and curry leaves, cover, and shake the pan until the spices begin to pop. Pour the tempered oil into the mango mixture and mix well.

Once the seasoned mango is well chilled, add chopped cilantro leaves, and it is ready to plate and serve.

Recipe provided by: Beher Living Kitchen