Instead of the long-preserved mango pickle (a popular Indian condiment), Fresh India author Meera Sodha created this fresh, crisp, lightly pickled mango salad. She marinates ribbons of semi-ripe mango with lime juice and thinly sliced Thai bird chile.
Slideshow:More Mango Recipes
1/2 cup thinly sliced red onion
3 tablespoons lime juice
2 large semi-ripe mangoes
1 Thai bird chile, finely chopped, or more to taste
1 teaspoon kosher salt
Freshly ground black pepper, for seasoning
1 to 2 tablespoons granulated sugar
How to Make It
Place onion in a medium bowl and add lime juice.
Using a vegetable peeler, peel mangoes; discard peel. Carefully shave mangoes top to bottom to create long, thin ribbons.
Place mango ribbons in bowl with onion, and add chile, salt, and pepper. Toss to coat. Add 1 tablespoon sugar, and toss again. Taste for sweetness and add additional sugar to taste. Cover and chill for at least 2 hours and up to 2 days.
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