Refreshing Raw Mango Salad with a Bengali Twist
15 minutes
902 reads
About Refreshing Raw Mango Salad with a Bengali Twist
Craving a burst of fresh, vibrant flavors? This easy Raw Mango Salad brings the bright, tangy tastes of Bengali home cooking straight to your kitchen. It's a simple yet unforgettable dish.Imagine crunchy carrots, bell peppers, and green peas mingling with the tartness of raw mango. A drizzle of homemade sweet and spicy mango sauce ties everything together beautifully.Enjoy this salad as a light lunch, a refreshing appetizer, or a healthy side. For the ultimate taste experience, savor it immediately after preparing!
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Recipe Time & More
Prep15 minutes
Total15 minutes
Ingredients
Salad
- Carrots thinly sliced
- Bell Peppers any color, thinly sliced
- Onion red, thinly sliced
- 1/4 cup Peas green, par-boiled
- 1 cup Mango raw, thinly sliced (plus 1 cup for the sauce)
Mango Sauce
- 1 cup Mango raw, roughly chopped
- 1/2 inch Ginger peeled and roughly chopped
- 2 Chilies green, roughly chopped
- 1/4 cup Cilantro Leaves packed
- 1/2 tsp Cumin Powder roasted
- 1/2 tsp Salt black
- 1.5 tsp Salt or to taste
- 1/4 tsp Sugar
Instructions
- Combine the chopped raw mango, ginger, green chilies, cilantro, roasted cumin powder, black salt, regular salt, and sugar in a blender or food processor. Blend until a smooth sauce is formed. Taste and adjust seasonings as needed.
- Arrange the thinly sliced carrots, bell peppers, red onion, green peas, and raw mango on a serving platter. Drizzle generously with the prepared mango sauce. Serve immediately to enjoy the fresh flavors and crisp textures.
Recipe Notes
Good To Know
- Don't keep the salad for a long time, as it may spoil quickly. Make only what you can finish in one sitting.
- For a more authentic Bengali flavor, sprinkle a pinch of roasted panch phoron (Bengali five-spice) powder or a few drops of mustard oil over the salad just before serving.
- If you prefer a milder bite, briefly soak the sliced onions in cold water for 5-10 minutes, then drain and add them to the salad to reduce pungency without losing crunch.
- To make the salad a more substantial meal, toss in some boiled and cooled chickpeas or small cubes of paneer for added protein and texture.
- For a visually striking presentation, use a julienne peeler or spiralizer for the carrots and mangoes, creating long, elegant strips that highlight the salad’s freshness.
Expert Tips
- Adjust the amount of chili to your preferred level of spiciness. Start with a small amount and add more if desired.
- For a richer flavor, toast the nuts and seeds before adding them to the salad. This enhances their natural oils and adds a delightful crunch.
- If you don't have fresh herbs on hand, you can substitute with a small amount of dried herbs, but use them sparingly as the flavor is more concentrated.
Storage Instructions
- This salad is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, but the texture and flavor may change.
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Recipe Nutrition
Calories: 8kcalCarbohydrates: 2gSodium: 1710mgSugar: 1g
Geeta Biswas
Articles: 919
5 Comments
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This looks so tasty! Thank you.
Looks so appetizing! Thank you for posting.
This looks so appealing! Thanks for sharing.
This looks fantastic! Appreciate the share.
Looks so delicious! Thanks for the recipe.