Indian Mango Salad with Chaat Masala and Pomegranate
A bright, tangy, and aromatic fruit salad celebrating ripe mango and pomegranate seeds tossed with the warm spice blend of chaat masala, fresh cilantro, and a squeeze of lime juice. This no-cook Indian street-food–inspired salad is sweet, sour, spicy, and herbaceous all at once—perfect as a refreshing side, light starter, or palate cleanser.
- Prep
- 15 min
- Cook
- —
- Wait
- 5 min
- Total
- 20 min
- Makes
- 4 servings (about 3 cups total)
Steps
Before you start
- Choose ripe but firm mangoes that yield slightly to gentle pressure
- Have pomegranate arils ready (either fresh or from concentrate), or halve and de-seed a fresh pomegranate ahead
- Chill a serving bowl if you prefer the salad very cold
Prepare the mangoes
- On a cutting board, hold one mango on its side (horizontally).
- Using a sharp knife, slice lengthwise about ½ inch (1.3 cm) from the center to avoid the flat pit.
- Repeat on the other side to remove the two cheeks.
- Score the flesh in a crosshatch pattern without cutting through the skin.
- Hold the skin side down and press gently to pop the cubes outward, then scrape them into a medium bowl (3-quart/3-liter).
- Repeat with the remaining mangoes.
- You should have about 3 cups (450 g) of cubes.
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Ready when: Mango cubes are uniform and fully removed from skin
Tip: Handle mangoes gently to keep the flesh whole and avoid bruising
Add pomegranate and aromatics
- Pour the pomegranate arils into the bowl with the mango.
- If using the optional red onion and green chili, add them now (start with half the chili if unsure of heat preference; you can always add more).
- Stir gently to distribute.
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Ready when: Ingredients are evenly mixed
Tip: Do not over-stir or the mango will break down into smaller pieces
Season with chaat masala and lime
- Sprinkle the chaat masala evenly over the fruit.
- Squeeze the fresh lime juice (about 2 tablespoons/30 ml) over the top.
- Sprinkle salt to taste—start with a small pinch; you can always add more.
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Ready when: Spices and lime are distributed; salt is dissolved or mixed in
Tip: Chaat masala contains salt, so taste before adding extra; add salt gradually to avoid over-salting
Finish and rest
- Add the fresh cilantro and toss very gently with a serving spoon until the salad is well combined and the flavors begin to meld.
- Set aside at room temperature for 5 minutes, or refrigerate for up to 2 hours before serving.
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Ready when: Cilantro is evenly distributed and flavors are balanced
Tip: If making ahead, cover and refrigerate; toss again gently just before serving to re-distribute any settled spices
Good to know
Tips
- Choose mangoes that are fragrant and yield to gentle pressure at the tip—overripe mangoes will fall apart when cut, underripe ones lack flavor and sweetness
- Chaat masala is a complex Indian spice blend (cumin, coriander, amchur, black salt, and more); it is worth seeking out at an Indian grocer or online rather than substituting
- Pomegranate arils add jewel-like color, burst of juice, and subtle tannin; if fresh pomegranates are not in season, frozen thawed arils work well and cost less
- This salad is best served within 2 hours of assembly, as the lime juice softens the mango and spices settle to the bottom; stir gently before each serving
Make ahead
Assemble the salad up to 4 hours ahead, cover, and refrigerate. The chaat masala flavor will deepen and the lime juice will slightly soften the fruit. Toss gently and adjust seasoning just before serving.
Storage & reheating
Room temperature (1–2 hours, best eaten fresh); refrigerated in an airtight container (up to 4 hours, flavor and texture diminish after 24 hours). Do not freeze. Reheat is not applicable; serve chilled or at room temperature.
Substitutions
- chaat masala → 1½ teaspoons ground cumin + ½ teaspoon amchur (dried mango powder) + ¼ teaspoon ground coriander + pinch of cayenne pepper. Chaat masala is best, but this blend approximates its warm, tangy, spicy character
- pomegranate arils (seeds) → 1 cup (150 g) diced fresh pineapple or diced green grapes. Substitutes provide sweetness and tartness but lose the pomegranate's pop and slight bitterness
- fresh cilantro leaves → fresh mint leaves, roughly chopped. Mint is fresher and cooler; use the same amount
- fresh lime juice → fresh lemon juice. Lemon is slightly less tart but works well; use the same amount
