Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys (see Mango chutney), pickles, dhals and other side dishes in Bengali cuisine, or may be eaten raw with salt, chili, or soy sauce. A summer drink called aam panna comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice. Mango lassi is popular throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries. Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called mangada. Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango, mixed with chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil. Mango is also used in Andhra Pradesh to make dahlpreparations. Gujaratis use mango to make chunda (a spicy, grated mango delicacy).
LIST OF INGREDIENTS
1. Diced Mango – 2 cups
2. Chopped Onion – 1/2 cup
3. Chopped Capsicum – 1/2 cup
4. Chopped Red Bell Pepper – 1 cup
5. Finely Chopped Coriander – 1/3 Cup
6. Finely Chopped Green chilies – 2/3
7. Lemon Juice -1 Tbsp
8. Mint Leaves – a handful
9. Salt to taste
METHOD
Assemble all the ingredients in a big bowl and mix them really well, squishing them slightly with the bak of your spoon as you go along.
Rest for 30 minutes.
Serve chilled.
