By Akshara
March 27, 2026
Raw mango is a staple across Indian summer cooking, especially in regions like Gujarat and Maharashtra, where its sharp tang and cooling nature are used in quick, no-fuss dishes. This salad balances sourness with spice and a hint of sweetness, while also offering vitamin C and fibre that support digestion during hotter months.
1 raw mango, peeled and thinly sliced or julienned ½ cucumber, sliced 1 small carrot, julienned A handful of lettuce or mixed greens 1–2 tablespoons roasted peanuts or almonds Fresh mint or coriander leaves 1 tablespoon olive oil 1 tablespoon lemon or lime juice ½ teaspoon honey or maple syrup Salt and pepper
Combine raw mango, cucumber, carrot and greens in a large bowl, tossing lightly to distribute evenly.
1. Whisk together olive oil, lemon juice, honey, salt and pepper until emulsified.
Pour the dressing over the salad and toss gently so everything is lightly coated.
Finish with nuts and fresh herbs for crunch and freshness.
Serve immediately while crisp and chilled.