Sarosh's Mango Chaat
A nourishing and hydrating treat perfect for warmer days or when breaking your fast during Ramadan
In early spring, there are plenty of delicious mangoes to be found in and around Toronto markets and other parts of the country — the optimal time for this recipe: Chaunsas from Pakistan, Ataulfo from Mexico and Alphonos from India.. take your pick!
This sweet, tangy, salty, spicy fruit salad is a nourishing way to break your fast after a long 16 hour day. It is reminiscent of food stalls all over the Indian subcontinent, where seasonal fruit is chopped and tossed in a spice mix, right before your eyes, before the vendor drizzles it with tart syrup and hands it to you in a bowl.
Sarosh’s Mango Chaat
The dressing can be prepared a day ahead, and stored in the refrigerator. The chickpeas, mango and pomegranate arils can be prepared a day ahead too, and stored in separate containers, undressed, in the refrigerator.
- 3 tbsp lemon juice
- 2 tbsp light brown sugar
- ½ tsp sea salt
- ⅛ – ¼ tsp red chili pepper powder (adjust according to preference for heat)
- 2 cups canned chickpeas, drained, liquid discarded
- 2 cups ½-inch diced mango (2 10-ounce mangos)
- ½ cup pomegranate arils
- ⅓ cup finely minced shallot
- 6 mint leaves, julienned
- 5 mint leaves, left whole, for garnish
In a small bowl, whisk together the lemon juice, light brown sugar, sea salt and chili pepper. Set dressing aside. In a large bowl, combine the chickpeas, mango, pomegranate arils and shallot. Gently mix to combine, then pour the dressing over top before serving and gently toss. Transfer to a serving dish and garnish with julienned mint and whole mint leaves.
Yield: Makes 4-6 servings