How To Make Raw Mango Burmese Salad For A Quick Refreshing Meal

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Raw mango is the best fruit of spring as its unique tangy flavour complements the weather perfectly. Most people who taste raw mangoes once, cannot stop eating them and end up trying new ways to incorporate this delicious fruit into their daily food. Raw mangoes are not as juicy as the ripe ones and are quite firm. However, this Kachi Kairi or also acknowledged as Amba is a handy fruit when it comes to cooking mangoes. Unlike the sweet fragrance of the ripe fruit, raw mangoes have a strong/pungent smell.

The benefits of raw mangoes are many – they contain Vitamin C that works wonders for your tummy troubles, they contain pectin, found in other fruits, such as apples and berries, and they also contain Vitamin A that helps with your body’s natural defense mechanisms.

With so many benefits, why not try out a new dish with this fruit. Let’s try the healthy and easy Burmese Raw Mango Salad.

Ingredients for Burmese Raw Mango Salad Recipe

For the Salad:

  • 1 cup raw green mango, cut like matchsticks
  • 1/3 cup purple cabbage, shredded
  • 1/4 red or yellow bell pepper, thinly sliced
  • 1/4 green capsicum, thinly sliced
  • 1/4 cup carrot, cut like matchsticks
  • 1/4 onion, cut lengthwise
  • 1 tsp spring onion, finely chopped

For the Dressing-

  • 4 tsp coconut oil
  • 2 tsp roasted besan( gram flour)
  • 1/3 tsp haldi (turmeric powder)
  • 1 tsp degimirchi powder
  • 1/4 tsp chilli flakes
  • 1 tsp roasted peanuts, coarsely crushed
  • 1 tsp honey
  • Juice of half a lime
  • Salt to taste

For Garnishing of ripe mango salad:

  • 1 tsp caramelized onions
  • Corriander/mint/ parsley
  • A pinch of Chilli flakes
  • 5-6 drops lemon juice


  1. To make the chili oil, heat the coconut oil in a pan on high heat. Turn off the gas and add the turmeric and chilli powder. Let the oil sit for two hours at least.
  2. Combine all the salad ingredients in a large bowl. Pour in the prepared chilli oil, honey, lime juice. Sprinkle roasted besan and massage the dressing into the salad ingredients with your hands. Add chilli flakes and roasted peanuts. Toss everything together.
  3. Plate the salad. Garnish with fresh herbs, microgreens, some more chilli flakes. Add a few drops of lime on top and it’s ready to be served.

Ta-da – you are done. Go on and bring raw mangoes into your kitchen while their short season lasts and before the mighty mangoes take over. While purchasing them make sure that they are not damp around the stem and give a discrete tart smell. They can be stored in a cool place and stay fresh for three to four days.

So, get that apron of yours out and get started with this wonderful ingredient – the raw mango!

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