Mango is a great favourite on the Indian sub-continent. Indeed, as a mango lover one can't help but be passionate about this beautiful fruit. Every summer, desis in the US bemoan lack of access to the over a 100 varieties of mango available freely on the Indian sub-continent. And every so often I get a mango craving and I am tempted to buy one of the beautiful orange, yellow, and green mangoes in the local supermarket. Yet, these mangoes are very fibrous they don't do too well on a dessert plate. So to satisfy my mango cravings I began to experiment using these sweet fleshy fruits in new ways. I remember standing in my kitchen, mango staring at me when memories of eating sour
kairi (raw mango) with rock salt and red chilli powder on a hot summer's day, flashed back to me. Mmmmm, the texture of the raw mango mingling with the sharp and mellow flavours was just heaven. And well, just like that I decided to do the same to the nice ripe mango on the kitchen table. An onion here, tomatoes there, green chillies, cilantro, and freshly squeezed key lime juice - hey presto - utterly delicious mango salsa.
