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Raw Mango Salad

Prep Time 15 minutes
Servings -4


  • 250 g Green Mangoes
  • 150 g Raw Papaya
  • 1/4 Piece Capsicum
  • 1 Tomato
  • 1 Tablespoon Ginger Julienne
  • 1 Tablespoon Chopped Cilantro
  • 2 Tablespoon Honey
  • 1 Tablespoon Olive Oil
  • Salt & Pepper to taste
  • 1/4 Cup Roasted Peanut


  1. Wash and pat dry all the veggies.
  2. Peel green mangoes, raw papaya and carrot.
  3. Shred all the veggies... green mangoes, raw papaya, carrot, capsicum, tomato and ginger.
  4. Add honey, oil, salt, pepper and cilantro.
  5. Toss everything. Chill in the refrigerator for at least half an hour.
  6. At the time of serving, mix in some roasted and crushed peanuts. Serve with love.


  1. Chop raw mangoes in very small pieces in kachumber style. I prefer doing it in the food processor.

  2. Add very little of other veggies like capsicum, peppers etc, chopped in kachumber style only. Avoid raw papaya in this variation.

  3. Add honey, salt, green coriander, mint and toss well.

  4. Add roasted and crushed peanuts at the time of serving.

  5. Serve with love.

Recipe Notes

  1. Adjust the number of raw mangoes and green papaya as per your liking.
  2. Adjust the quantity of honey depending on the sourness of raw mangoes.
  3. You may use avocado in addition to or in replacement of raw papaya.
  4. You may add crushed garlic to it.
  5. In kachumber style salad, raw papaya will not be added.