Mango Salsa (Eid Special)

91 0comments
  • 22



  • Ripe Mangoes
    : 2
  • Onion
    : 1
  • Red Bell Pepper
    : 1 Small
  • Chopped Cilantro
    : 1/2 cup
  • Lime’s juice
    : 1/2
  • Chillies pickled
    : 2


Eid and Biriyani are synonymous in the Indian subcontinent. Since I have shared some biriyani recipes, I thought for a change, I would do something different, something healthy. Hence this mango salad which is known as Mango Salsa, which is of Mexican origin. Salsa was sold in the Aztec market places. Salsa, the Spanish word for sauce, is uncooked and sometimes pureed until chunky, smooth, or chopped. Large red tomatoes, tomatillo, chipotle {a staple in the Aztec diet} and the avocado are found in the modern salsa, and are the same core ingredients used in the past.

Americans might have only recently begun their love affair with salsa, but the condiment’s roots can be traced to ancient times, extending as far back as the Aztec civilization. “Salsa” translates literally as “sauce,” and encompasses a wide variety of forms. When most Americans speak of “salsa,” they are typically referring to a condiment made with tomatoes, onions and chilies.

As consumer demand for salsa escalates, the literal translation becomes more applicable. Sauces abound. Some contain ingredients not typically associated with salsa: papaya, mango, plantains and corn. Salsa is a healthful addition to a balanced diet. The sauces are low in calories and contain little or no fat. Many of the ingredients contribute vitamins and minerals. Tomatoes, chilies and cilantro contain vitamins A and C. Some ingredients, like tomatoes, contribute potassium and lycopene.

While salsa is known by varying names, recados, moles, mojos, recaitos, chimmichurris or sofritos, all provide heat and perk up foods. Salsas are poured over eggs, fajitas, seafood stews, boiled potatoes, grilled beef and roast chicken, used as dips for tortillas, tacos and breads, and as toppings for quesadillas, enchiladas or antojitos (snacks).

Salsas can be served cooked or fresh and are called salsa cruda, salsa fresca or salsa verde. Fresh salsas are made with tomatillos, avocados, fresh green chiles, spices and lime juice while cooked salsas use roasted tomatoes, spices and dried red chiles. They can be smooth or coarsely textured, thick or thin, mild or hot.

Salsa (SAL-sah)-literally “a sauce.” In the United States, salsa fresca is commonly referred to as salsa.
Salsa cruda (CROO-dah)-literally, “uncooked salsa.” Like salsa fresca, this salsa is made with uncooked ingredients.
Salsa fresca (FRES-kah)-literally, “fresh sauce,” referring to the uncooked ingredients. Salsa fresca is what Americans typically refer to as salsa, with the main ingredient of tomatoes, chilies and onions.
Salsa rojo (Ro-jo)-literally, “red sauce.” The red color comes from a base of tomatoes.
Salsa verde (VAIR-day)-literally, “green sauce.” The sauce is typically made with tomatillos.
Tomatillo (toe-ma-TEE-yo)-despite its misleading name, it is not a kind of tomato. A relation of the gooseberry, it is a tart green fruit, with a papery husk, used to make salsa verde.

So this dish which I’m sharing today is a simple one, which is known as salsa cruda, which are all with raw ingredients. The sweetness of the mango is cut through by the onions, red bell pepper, chilies and lime juice. This salad is so refreshing and thirst quenching, each time I have this, I get a great feeling and gets rejuvenated.

In between all the heavy and rich meal for an Eid, this comes as a refreshing one, which is light on stomach as well as takes the heaviness and kick out of you. So enjoy this light salad with your heart and make your Eid special.


Peel and cube the mangoes and pepper.


Chop the onion and chilies


In a bowl combine all the ingredients.


Drizzle lime juice and add salt and integrate well.


Enjoy your Salsa bowl.

Happy Cooking!!!!!


Your Reviews

Your email address will not be published. Required fields are marked *

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

The Philosophy

“Made with love, flavoured by tradition, eclectic in choice – A culinary and health journal “.