Mango and Mint Salad

Chetna Makan

Mango & Mint Salad

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Makes 1 servings


½ mango, peeled and diced

1 cucumber, diced

20–25 small radishes, quartered

1 small red onion, finely chopped


½ mango, peeled and chopped

juice of 1 lime

2 garlic cloves, roughly chopped

¼ teaspoon salt

¼ teaspoon freshly ground

black pepper

¼ oz mint leaves (roughly a handful)

1 small green chilli

1 Tablespoon extra virgin olive oil

Recipes adapted from Chetna’s Healthy Indian by Chetna Makan

This vibrant, refreshing salad makes a terrific accompaniment to any dish in Chetna’s Healthy Indian, whether it be vegetable, chicken, fish, or dal. The mango’s sweetness is offset by the chili kick and the zingy taste of mint, while cucumber and radish add lightness and crunch.


1. Put all the dressing ingredients, except the oil, into the bowl of a mini food processor and blitz to a paste. With the motor running, slowly add the oil and continue to blitz until the mixture emulsifies and becomes creamy.

2. Put the salad ingredients into a serving bowl. Add the dressing and toss well. Serve at room temperature, if you like, or pop the salad into the refrigerator to chill for 10 minutes or so, which is also great!

Per Serving:

Calories: 75

Carbohydrates: 13 g

Protein: 1 g

Fiber: 2 g

Total Time: 30 minutes