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Mango Salad
Serves 6-8
Indians are passionate about mangoes, and hundreds of varieties of the fruit are grown throughout the country. Not only are they enjoyed as cut fruit, they are also used extensively in cooking.
4 dried Indian red chiles, 2 with seeds removed 4
11⁄2 cups grated coconut, preferably fresh (or frozen, 375 mL thawed)
2 tbsp jaggery (gur) or brown sugar 25 mL
31⁄2 to cubed firm ripe mango, 1⁄2-inch (1 cm) 825 mL to
4 cups pieces (2 large mangoes) 1 L
11⁄2 tbsp oil 22 mL
1 tsp dark mustard seeds 5 mL
1 tsp coriander seeds, smashed with pestle 5 mL
2 sprigs fresh curry leaves, stripped (20 to 2
25 leaves)
1⁄3 cup toasted peanuts, coarsely chopped 75 mL
1. In a spice grinder, finely chop or grind red chiles. Transfer to a blender and add coconut and jaggery. Pour in 1⁄3 cup (75 mL) water and blend to a paste. If necessary, add 2 to 3 tbsp (25 to 45 mL) additional water to facilitate blending. Avoid making it too runny. Place mangoes in a large bowl and pour mixture over top.
2. In a small pan, heat oil over high heat until a couple of mustard seeds thrown in start to sputter. Add all the mustard seeds and cover quickly. When the seeds stop popping, in a few seconds, uncover, reduce heat to medium and add coriander and curry leaves. Sauté for 30 seconds and pour over mangoes. Sprinkle with peanuts and mix gently. Serve chilled or at room temperature.
Recipes reprinted with permission from Complete Book of Indian Cooking, by Suneeta Vaswani, Robert Rose Inc., 2007.
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