Mango Masala Recipe

Name: Taj Indian Cuisines Mango Masala Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups ripe mangoes (peeled, diced); 0.5 cups red onion (finely diced); 0.25 cups fresh cilantro (chopped); 1 unit green chili (finely minced, optional); 2 tbs fresh lime juice; 1 tsp brown sugar or jaggery (adjust to taste); 0.5 tsp salt; 1 tsp chaat masala; 0.5 tsp roasted cumin powder; 0.25 tsp red chili powder (adjust to taste); 0.25 tsp black salt (kala namak, optional); 2 tbs roasted peanuts (coarsely chopped); 2 tbs sev or crushed papdi (for garnish)

Inspired by Taj Indian Cuisine

Time20m

Serves4

Make Mango Masala Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fresh Mango & Base

2 cups ripe mangoes (peeled, diced)

1/2 cups red onion (finely diced)

1/4 cups fresh cilantro (chopped)

1 unit green chili (finely minced, optional)

Seasoning & Masala

2 tbs Fresh lime juice

1 tsp brown sugar or jaggery (adjust to taste)

1/2 tsp Celtic sea salt

1 tsp chaat masala

1/2 tsp roasted cumin powder

1/4 tsp red chili powder (adjust to taste)

1/4 tsp black salt (kala namak, optional)

Optional Crunch & Garnish

2 tbs roasted peanuts (coarsely chopped)

2 tbs sev or crushed papdi (for garnish)

Method

Prepare Fruit & Aromatics

Peel the mangoes, remove the pit, and dice the flesh into roughly 1/2-inch cubes. Place the diced mango into a mixing bowl. If mangoes are very soft, gently fold to avoid turning into mash.

Finely dice the red onion and finely chop the cilantro. If using, mince the green chili, removing seeds for less heat. Add the onion, cilantro, and minced chili to the bowl with mango.

Make the Masala & Seasoning

In a small bowl, combine fresh lime juice, brown sugar (or jaggery), and salt. Stir until the sugar dissolves.

Add chaat masala, roasted cumin powder, red chili powder, and black salt (if using) to the lime-sugar mix. Whisk briefly to integrate the dry spices into a smooth dressing.

Taste the dressing and adjust sweet, sour, and salty elements: add a pinch more sugar if too tart, or another 1/4 tsp salt if it tastes flat.

Assemble & Finish

Pour the prepared masala dressing over the diced mango, onions, cilantro, and chili. Gently toss with a flexible spatula or spoon to coat all pieces evenly, taking care not to crush the mango.

Fold in the coarsely chopped roasted peanuts if using for crunch.

Let the Mango Masala sit for 5–10 minutes to allow flavors to meld. Taste once more and adjust seasoning: add extra chaat masala or lime juice if desired.

Transfer to a serving bowl and sprinkle sev or crushed papdi on top just before serving for added texture. Serve chilled or at room temperature as a side, chaat topping, or salad.