Some recipes are so good, they stop you in your tracks. That was me, mid-party, when my dear friend Teresa introduced me to this incredible mango salad. A treasured recipe from her home in the Seychelles with Indian roots, it’s a vibrant explosion of sweet, spicy, and tangy. It’s less of a leafy salad and more of a fiery, crunchy condiment that brightens up everything it touches. After one bite, I knew I had to get the recipe to share with all of you. Thanks, Teresa!
Ingredients
• 2 large semi-ripe mangoes, about 800g / 1.75 lbs
• 1 small red onion, about 100g / 3.5 oz
• 3–4 red bird’s eye chiles, finely chopped
• 1 teaspoon / 5g salt
• Freshly ground black pepper, to taste
• 3 tablespoons / 45ml fresh lime juice
• 1–2 tablespoons / 15-30g sugar, to taste
Instructions
1. Use a vegetable peeler to peel the mangoes. Continue using the peeler to shave the mango flesh into long, thin ribbons, placing them in a large serving bowl.
2. Thinly slice the red onion into half-moons and add it to the mango ribbons.
3. Add the finely chopped chiles, salt, freshly ground black pepper, and lime juice to the bowl.
4. Sprinkle in the sugar, starting with 1 tablespoon. Mix everything together thoroughly, tasting as you go. Add more sugar only if needed to balance the heat and tang.
5. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to marinate and intensify before serving.
Nutritional Information
• Serving Size: 1/4 of recipe
• Calories: 120kcal
• Carbohydrates: 28g
• Sugar: 25g
• Sodium: 600mg
• Vitamin C: 80% DV
• Vitamin A: 35% DV. (Note: These are estimates.)
Pro Tips
• The perfect mango for this salad is firm to the touch with just a slight give. Overripe mangoes will turn mushy and won’t create crisp ribbons.
• For the best flavor, let the salad marinate for at least 2 hours. It can even be made a day in advance; the flavors will deepen beautifully.
• Control the spice level by adjusting the number of chiles. For a milder version, remove the seeds and white pith before chopping.
• This salad is intensely flavored and best served as a condiment. Pair it with coconut rice, lentil dals, or rich curries to cut through the richness.
FAQ
Q: What vegetarian main dishes pair well with this spicy mango salad
A: This salad is a fantastic condiment for rich vegetarian dishes. It cuts through the richness of creamy coconut curries, lentil dals, or hearty chickpea stews. For a complete meal, serve it alongside coconut rice and a protein-rich curry or grilled tofu/paneer.
Q: Can I make this mango salad without refined sugar
A: Absolutely. To keep this recipe refined sugar-free, you can substitute the sugar with maple syrup, agave nectar, or coconut sugar. Start with a smaller amount and adjust to your taste, as their sweetness levels can vary.
Q: How long does this vegetarian mango salad last in the fridge
A: This salad stores beautifully. Keep it in an airtight container in the refrigerator for up to 3 days. The flavors will continue to marinate and deepen, making it even more delicious the next day. The mango ribbons will soften slightly but should still retain a pleasant texture.
Q: Is this mango salad recipe vegan
A: Yes, this recipe is naturally vegan. All the ingredients—mango, onion, chiles, salt, pepper, lime juice, and sugar—are plant-based, making it a perfect addition to any vegan meal.
