MANGO CAPSICUM SALAD
Mango capsicum salad
INGREDIENTS
Ripe and firm mango – 1 cup
Green capsicum thinly sliced – 1/4 cup
Red and yellow bell peppers thinly sliced – 1/ cup
Thinly sliced onion – 1/4 cup
Finely chopped coriander or mint leaves – 1 tbsp
Very finely minced garlic – 1/2 tsp [optional ]
Olive oil – 1 1 /2 tbsp
Lemon juice – 1 or 1 1/2 tsp or as per taste
Salt to taste
Pepper pwdr – 1/4 tsp
Chaat masala – 1/4 tsp
Chilli flakes – 1/4 tsp
Honey – 1 tsp
PREPARATION
Peel and slice the mango thinly .[don’t use over ripe mangoes ,the flesh has to be firm ]
mango capsicum salad
METHOD
In a mixing bowl take olive oil + lemon juice + salt + pepper pwdr + chilli flakes + chaat masala + honey and mix well .
Dressing for the salad is ready .
Now add the capsicum + bell peppers + onions and mix well with clean hands applying pressure gently.
Now add the mangoes and toss well ,Don’t mix with hands else the mangoes will get mushy .
Finally add the coriander leaves .
Cover and refrigerate the salad for some time .
Mango salad is ready to serve .
NOTES
Adjust spices /ingredients according to taste.
You can omit bell peppers and just use green capsicum ,instead of 1/4 cup use 1/2 cup of green capsicum.
BENEFITS OF MANGO – One cup of mangos is just 100 calories, so it’s a satisfyingly sweet treat. Each serving of mango is fat free, sodium free and cholesterol free.
Mangoes contain over 20 different vitamins and minerals, helping to make them a superfood. Mangoes also contribute copper , calcium, and iron to the diet as well as antioxidants such as zeaxanthin and beta-carotene.
BENEFITS OF BELL PEPPERS – Bell peppers are an excellent source of vitamin A (in the form of carotenoids), vitamin C and vitamin B6. They are a very good source of folate, molybdenum, vitamin E, dietary fiber, vitamin B2, pantothenic acid, niacin and potassium.