I am writing a recipe after 3 whole days and its as tho i need to reconnect myself with the words…the recipes are always in the back of my mind ready to be penned down.
Mangoes, pomegranets with some onions? Sounds strange??? Aaah well…tasting is believing.
My friend Dipa sent me a whole box of mangoes and pomegrantes and i decided to make this lovely healthy salad. Well…for me its more like a combination of salad and dessert! In India we do serve our fruit sliced and sprinkled with chaat masala (its a ready made salty and sour spice mix available in most desi supermarkets). if you dont like raw onions you can use pickled ones or just omit them altogether.
INGREDIENTS:
1 ripe mango
1 cup of pomegranet kernels
1/2 cup of chopped sweet onions
2 tablespoons of chopped fresh coriander or parsley
salt to taste
a good splash of extra virgen spanish olive oil
a good squeeze of lemon juice
METHOD:
Chop the mango and onions into cubes. Save any of the juice which oozes out while chopping.
Combine the onion, coriander with the mango and pomegranet.
Whisk together the olive oil and lemon juice with the salt and the mango juice (if any has oozed out)
Pour on top and refrigerate covered for a few hours for the flavors to mingle.
Serve chilled..
I just had this for lunch….it covered my craving for both sweet and salty.
Thank you Dipa for the most amazing mangoes!!!
HEALTH BENEFITS OF POMEGRANET:
Pomegranate aril juice provides about 16% of an adult’s daily vitamin C requirement per 100 ml serving, and is a good source of vitamin B₅.

For Jain recipes please omit the onions