Servings
1
Ready In:
15-20 min
Calories:
823
Good For:
Snacks
Inroduction
About this Recipe
Mango Salsa has been a staple since a long time among North American, Mexican and Spanish cuisine. ‘Salsa’ actually means sauce, and Mango Salsa is a sweet-n-spicy sauce best enjoyed with nachos. Here, we give it a small twist so it may be enjoyed with roti and rice, or just as plain salad.
Ingredients
- 2 ripe mangoes
- 2 chopped onions
- 2 green chillies
- 1 cup tender coconut
- 2 tsp jaggery
- 2 tsp lemon juice
- 1 cup pomegranate seeds
- Salt – as required
- Chilly powder – as required
As an experiment on the classic mango salsa, we attempted adding a cup of tender coconut to the mix (a staple of Konkan Maharashtra and South India), and passed on the capsicum that’s usually used. The resulting flavor was a zesty sweet-n-spicy mix that complemented the regular Indian meal of roti, curry, rice and lentils.
While selecting mangoes, ensure that you select the sweeter kind (works well for salsa). We’ve used Banganapalli mangoes for this recipe.
Nutrition
Can be used individually as a snack, or as an accompaniment with your regular meal.
Total Calories (per serving): 823
- Total Fat 2%
- Carbs 92%
- Potassium 18%
Step by Step Instructions
Step 1
Peel the mangoes.
Step 2
Shred the mangoes finely using a shredder.
Step 3
In a bowl, measure sugar. Make sure the quantity of sugar matches the quantity of mangoes.
Step 4
In a pan, cook the shredded mangoes and sugar in medium flame till a one-string consistency is observed.
