Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

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 mango aroma.



Put the coconut, chilli and jaggery in a blender and add enough water to make a thick, coarse paste. If you don’t have a blender, crush everything together in a pestle and mortar, adding a little water as you go.

Transfer the paste to a bowl and toss the mango through. Season with salt, to taste, then refrigerate. Heat the oil in a small frying pan over low heat and add the coriander, m