Mango Lime Chili Salad

Mangoes are one of the most refreshing fruits and so well suited to hot summer days. As much as I enjoy eating slices of fresh mango in warm weather, the fruit also goes well dressed up in sweet, salty and spicy summer salads too. In this refreshing salad, the natural sweetness of mangoes is complemented by fresh lime juice with some heat from fresh hot chilies. It's one of the easiest salads I make, and it is best made ahead of time so the salad can sit in the refrigerate to allow the mango to marinate. Depending on how sweet your mangoes are, use more or less sugar as desired. I served the salad over mixed greens, though it could easily be served just as is, almost like a condiment.

I served this salad with chickpea flour pancakes with crispy paneer and lime pickle for a most flavorful summer meal that really required very little fuss. The sweetness of the mangoes and the tartness of the lime juice contrasted wonderfully with the pungent, sour and spicy flavor of the lime pickle. And when it is hot, the less time spent over a hot stove, the better.

Mango Lime Chili Salad

Recipe by Lisa Turner
Cuisine: Indian
Published on June 18, 2020

Sweet chunks of fresh mango tossed with tart lime juice and fresh chilies in a simple, colorful and refreshing summer salad

Preparation: 15 minutes

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Ingredients:

2 large semi-ripe or ripe mangoes, peeled and sliced into bite-size pieces
2 shallots, sliced into thin strips
2 to 3 red or green chilies, seeded and finely chopped
3 tablespoons fresh lime juice
2 teaspoons coconut sugar, or to taste
1 teaspoon sea salt, or to taste
fresh cracked black pepper to taste
mixed leaf greens

Instructions:

In a medium bowl, combine the mangoes, shallots, chilies, lime juice, sugar, salt and pepper. Toss gently to combine. Refrigerate the salad for a few hours to allow the mango to marinate.
To serve, place a handful or two of mixed greens on a serving plate and scoop some of the salad over the greens.

Makes 4 to 6 servings