Mango salad is one of my favorite summer recipes, it is so flavorful, delicious, and refreshing. It also barely needs any work, just mix it all together and let it sit in the fridge. This salad has everything, a touch of sweetness with the tang of Balsamic vinegar freshness from the mangoes and herbs, and the texture from the seeds. It is so versatile, that it can be made into an appetizer, dessert, or had on its own! This salad is a must-try whenever you get fresh mangoes, it is going to be a game-changer. For making a similar salad with strawberries, click here.

Happy Cooking!

Servings: 4-7 servings

Prep Time: 10 mins

Cooking Time: 5 mins

Chilling time: 2-4 hours

Total Time: 4 hours

Ingredients: 

• 3 Mangoes cut into cubes

• 1.5 tbsp dry roasted sesame seeds

• 1.5-2.5 tbsp sugar; depends on taste, and sweetness of the mangoes

• 1 tbsp balsamic vinegar 

• 2 tbsp chopped fresh mint

• 1.5 tbsp chopped fresh basil

• 1/2 tsp chili powder

Directions: 

• Chop the mangoes into cubes and add them to a mixing bowl.

• Add the sugar, chili powder, roasted sesame seeds, balsamic vinegar and herbs. Mix it all together making sure the mangoes are well coated.

• Cover the bowl with cling wrap and keep it in the fridge for 3-4 hours. You can keep it overnight also.

• Give it a mix again and it’s ready!

• Serve it cold as it is or here are some serving suggestions:

• Top some feta cheese crumbles and place it on a bed of rocket leaves and arugula.

• Serve it with pancakes, waffles, crepes.

• It is also delicious just with ice cream or whipped cream.

• Even great as bruschetta on crispy bread or crackers.

Notes/Tips:

• The longer you let it sit, the more flavor it soaks up, ideally let it sit 3-4 hours up to overnight.

• It lasts well in the fridge for 2-3 days.

• Do not replace balsamic vinegar with any other kind of vinegar

• You can add in any nuts or seeds like pumpkin seeds, almonds, pecans, walnuts, etc.