Simple Recipe India

Cooking Tips and Suggetions


The versatility of the green mango is commendable since it tastes equally delicious when cooked or eaten raw. It's no wonder that the streets hawkers make a living by selling cut slivers of mango with a sprinkling of salt and chilli powder. In kerala, they make a pickle, where the mango is soaked in brine with a green chilli stuck in for flavour! For variation, the crunchy VIETNAMESE MANGO SALAD with roasted peanuts, chives, basil and more. So the nexttime you give the supermarket a miss and find that all the mangoes on the streets are hard, don't be disappointed.



  • Green mango (julienned) 280 gm
  • Basil leaves 20 gm
  • Onions (finely slliced) 40 gm
  • Carrots (juliennes) 60 gm
  • Fresh red chillies (sliced) 20 gm
  • Chives (for garnish) 8
  • Sugar 30 gm
  • Lemon juice 50 ml
  • Browned onion 25 gm
  • Roasted peanuts (crushed) 30 gm


1) For the dressing, mix the lemon juice, sugar and light soya till the sugar dissolves.
2) In a mixing bowl, combine the green mango juliennes, corrot juliennes, sliced onions, fresh red chilli slices and basil leaves.
3) Add the dressing and toss.
4) Transfer to serving bowls and sprinkle browned peanuts on top.
5) Garnish with chives and serve.