Easy Raw Mango Salsa – No-Cook Spicy Relish

A no-cook style of eating raw mangoes that’s lip-smacking delicious and what’s more – so easy a "no cook" can make it. Just get yourself a good quality knife or peeler and you are all set for preparing this…well, I call it raw mango salsa, though it might not be a purist’s idea of "salsa".

No matter what it’s called – it tastes wonderful!

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Ingredients:

• Raw mango – 250 grams (~1 fat totapuri mango)
• Salt – 1/2 teaspoon
• Sugar – 1 tablespoon
• Mustard powder – 1/2 teaspoon (I use McCormick‘s)
• Red chili powder – 1/2 teaspoon

Equipment: knife or peeler

How To Make Raw Mango Salsa:

1. Peel and dice

Peel the raw mangoes.

Slice the mangoes close to the pit, so that you get as much of the mango flesh as possible. Discard the pit.

Dice the raw mango flesh.

2. Measure out the spice

Get the seasoning ready: half a teaspoon of salt, a tablespoon of sugar, half a teaspoon each of red chili powder and mustard powder.

The quantities of the spices can be adjusted to taste. If the mango is too sour, be more generous with the salt and sugar. If you prefer your condiments spicier, throw in more mustard powder/red chili powder. Make it your way!

3. Put it all together

Mix the diced raw mango well with the spices.

Place the mango mixture in a non-reactive container with lid.

4. Let it stand

Raw mango salsa tastes best when it has marinated in the seasoning for a few hours. The salt and sugar help to mellow the sharp tang of raw mango.

Keep raw mango salsa refrigerated in non-reactive container with lid – it will stay good for 5-6 days this way.

Tips for Best Flavor – Quick Recap

Serving Suggestions:

As you would have noticed, this raw mango salsa recipe is closer to an Indian-style mango relish than a Mexican salsa. And so it plays off beautifully as a condiment with a bigger Indian meal thali.

Here it is, with rice, moong dal, moringa leaf stir fry, pumpkin potato curry:

Mix some raw mango salsa into legume-based salads/chaats to stand in for lime juice. Works very well in rajma chaat, raw moong dal salad, chana dal kosambari.

Related Recipes:

Expand your raw mango recipe repertoire with raw mango garlic chutney, dal with raw mango, aam panna.

Or dive into our full mango recipe collection covering desserts, chutneys, breakfast recipes and more.

Print Recipe

Easy Raw Mango Salsa - No-Cook Spicy Relish

Raw mango condiment seasoned simply - salt, sugar, chili and mustard powder.

Prep Time10 minutes mins

Resting Time2 hours hrs

Total Time2 hours hrs 10 minutes mins

Course: Side Dish

Cuisine: Fusion, Indian

Diet: Vegan, Vegetarian

Keyword: condiment, mango

Servings: 4

Author: The Steaming Pot

Ingredients

• 250 g Raw mango ~1 fat totapuri mango
• 1/2 tsp Salt
• 1 tbsp Sugar
• 1/2 tsp Mustard powder
• 1/2 tsp Red chili powder

Instructions

Peel and dice

• Peel the raw mangoes.
• Slice the mangoes close to the pit, so that you get as much of the mango flesh as possible. Discard the pit.
• Dice the raw mango flesh.

Measure out the spice

• Get the seasoning ready: half a teaspoon of salt, a tablespoon of sugar, half a teaspoon each of red chili powder and mustard powder.
• Note: The quantities of the spices can be adjusted to taste. If the mango is too sour, be more generous with the salt and sugar. If you prefer your condiments spicier, throw in more mustard powder/red chili powder. Make it your way!

Put it all together

• Mix the diced raw mango well with the spices.
• Place the mango mixture in a non-reactive container with lid.

Let it stand

• Raw mango salsa tastes best when it has marinated in the seasoning for a few hours. The salt and sugar help to mellow the sharp tang of raw mango.

Serve

• Serve as a side with a bigger meal, or as topping over chaat.

Notes

1. Keep raw mango salsa refrigerated in non-reactive container with lid - it will stay good for 5-6 days this way.
2.