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+ servings
mango ginger salad

Mum's maangainji salad

Fresh mango ginger, oil-free Indian salad.
Prep Time 15 minutes
Total Time 15 minutes
Course Soups and salad
Cuisine diabetic friendly, Fusion, gluten free, Indian, Medicinal, One pot, Spring, Summer, Vegan, Vegetarian, Winter
Servings 4 people


  • 1 large cucumber
  • 1 large carrot
  • 1 small Onion we have used the white one here.
  • 1 large mango raw, crisp one.
  • 2 inches mangoginger
  • 1 clove garlic optional
  • salt to taste


  • Wash and remove all the mud from the mango ginger rhizome. cut off all the thin anchoring roots and keep the swollen parts.
  • Scrape the skin off the rhizome, using a spoon. and wash it again.
  • Dice the mango ginger or julienne them and add to a mixing bowl.
  • Wash pat dry the carrot and cucumber.
  • Dice them as small as you can and add to the mixing bowl.
  • Peel the onion and chop that as well. Add it to the mixing bowl.
  • Clean the mango, remove the skin if preferred and dice the mangoflesh to add to the mixing bowl,. We have retained the skin as it is highly aromatic.
  • Grate the garlic clove and add it to the bowl as well.
  • Sprinkle salt and mix it well. With the back of the salad mixing bowl, slightly press the vegetables and the raw mango so as it releases a bit of its juices as this is the dressing.
  • Mix well and set aside for 10 minutes before serving.


The entire aromatic profile of this salad comes from the mango ginger. So, no herbs are usually added to it.
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