(jump to recipe)
I almost didn’t write this post. I was planning to just cop out and post a few pictures on Instagram about this truly simple yet delicious salad and be done with it (terribly long week!), but there is so much to be said about the star ingredients of this salad – I decided to properly introduce them to ya’ll.
This salad features the seasonal Raw Mango (technically it’s “Unripe Mango”, although it sounds far less glamorous), known as “Kairi” in India and is on the farm stands a lot longer than its more celebrated incarnation, the Mango (riper, sweet version). Sure, the Mango is eaten many different ways (mostly as dessert) but the Raw (Unripe) Mango is extremely versatile and used in a lot of savory preparations in India. More on the subject to come your way on this blog, as we make our way through summer.
In North America, Raw Mangoes are available in regular grocery stores periodically in the spring and summer. I picked some up at the Indian grocery store few weeks ago to snack on (cut into thin wedges, with some salt and red chilli powder sprinkled on top), and figured that their tartness would pair really well with the richness of avocados! When picking these, be sure to choose Mangoes that are slightly pale green and softer to the touch (the harder ones can be bitter sometimes).