Mango Salad from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selv
This is a delicious salad to be served with any meal. To choose ripe mangoes, check that they are only slightly soft when you touch them, then smell them to see whether they have that wonderful man...
Ingredients
- 6 curry leaves
- 1 tablespoon grated jaggery or soft brown sugar
- 300 g (10½ oz) grated coconut
- 1 tablespoon oil
- ½ teaspoon black mustard seeds
- 300 g (10½ oz) ripe mango flesh, cubed
- ½ teaspoon coriander seeds
- 2 dried chillies, seeded and chopped
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