Mango and Mango Fruit Salad

The aged mango tree at our home has been so graceful to give us a decent crop of mangoes this year. So I have been fortunate to use its raw mangoes in several forms for my raw food this year . . . . like never before! And at this time, the tree has been kind enough to provide mango fruits as well. Now that I am rid of diabetes, I came up with this idea of a ‘mango and mango fruit salad’ and with a difference to complement the fruit, with light spice as well. I will also provide storage instructions and nutritional benefits of this recipe at the end.

Recipe Process

EquipmentI used a my favorite high speed blender in this case. But you can use a regular blender as well. Just make sure that you process a little longer.

Process

  1. Pre-soak some cashews for not less than half hour.
  2. Cut some cubes from the pulp of mangoes. To do this, first cut two large pieces of fruit on either side of the seed vertically. Then make cuts with a pairing knife horizontally and vertically in squares of about half inch, not going deep enough to cut the skin. Then scoop these pieces out with a spatula or knife. Keep aside the cubes.
  3. For the pulp sticking to the seed, spoon out pulp from mango fruits, and add this to the high speed blender along with the soaked cashews.
  4. Add a small bark piece of cinnamon or half teaspoon of its powder.
  5. Pour some cold water and couple of ice cubes to the blender. You can skip ice cubes if you will not consume immediately.
  6. Add some sea salt.
  7. Process the ingredients for 30-40 seconds until the contents come of smooth consistency with no hard particles of cashews.
  8. Extract the fruit base into a wide bowl
  9. Add half spoon of red chilli flakes. Caution: make sure there are no seeds from chillies.
  10. Mix well, add the fruit cubes and stir again lightly.
  11. Either serve immediately (desirable) or leave it in chiller area of refrigerator (not freezer) until you are ready to eat.

Shelf Storage – As a general rule, one should consume fruits within 15 minutes of cutting them to retain all of their nutrition fully. We are doing the second best thing only here. So I do not recommend storing even in refrigerator for more than a few hours, although it may not actually spoil or ruin in taste.

What is good-about-this?

Mangoes are often referred to as the king of all fruits. A 6,000 year old fruit native to India and Burma.

Balances all three doshas per Ayurveda

Great energiser

Beta Carotene prevent cancer & heart ailments

Very refreshing dessert

Ingredients – Serves 4

Cashews – 1/2 cup

Mango fruits – 4

Sea Salt – 1/2 tsp

Cinnamon – 1/2 tsp

Water – 1/2 cup

Ice Cubes – 2

Final Comments

For this salad to taste good, it is absolutely essential to have mango fruits sweet and fully ripe. Its sweetness should compensate for the water and cashews we are adding. Otherwise, the salad base will be bland, although the mango cubes themselves could be fine.

This is another interesting way of consuming mango fruit for dinner or a late evening dessert. Although there is some work involved than just eating plain fruit, the complementary taste will offset your work, and will be visually appealing too. Comment below if you want try this.

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