
Fresh green mango with chili, lime, and mint — a bright, spicy-sour starter.
This vibrant salad celebrates Comorian mango season with a simple preparation that lets the fruit shine. Green (unripe) mangoes are sliced thin, tossed with fresh lime juice, chili, and fragrant mint, creating a dish that's crunchy, tangy, and refreshing. Served cold as a starter or light side, it's the perfect palate cleanser before richer dishes.
Serves 4
Peel mangoes and slice thinly. Arrange on a plate or in a bowl.
Whisk lime juice with a pinch of salt. Pour over mangoes immediately.
Scatter sliced red onion, chili, and mint leaves over the mango.
Toss gently to combine, being careful not to break the mango slices.
Refrigerate until serving. The salad improves as it sits and flavors meld.
Green mangoes are harder and less sweet than ripe ones — perfect for this salad.
Lime juice should be applied immediately to prevent oxidation.
Fresh mint is essential — dried won't work as well.
Add roasted peanuts for crunch
Mix in fresh coconut shreds
Add a pinch of sugar if mangoes are too sour
Best eaten the day made. The mango will continue to soften as it sits.
Mango salads are common throughout the Indian Ocean islands, reflecting shared spice trade routes and similar tropical climates.
Look in Asian or African markets. They're picked unripe and will be very hard and tart.
You can, but it will be softer and sweeter. The salad works better with the tartness of green mango.
Per serving · 4 servings total
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