There are countless ways to eat mango but mango chaat? Why not? Juicy mango, necarine, and strawberries perfectly balance out the spicy and tangy seasonings and cucumber adds crunch. All topped with lemon juice and mint for an extra refreshing twist! The combination is just perfect in the summer heat. Fresh, sweet and spicy, this mango chaat totally hit the spot!
Why you should make this chaat today:
- Mango chaat is so easy to make and comes together in under 20 minutes. Pretty much as long as it takes you to chop up all the veggies.
- Eating seasonal is best for your health and you will often find seasonal fruits to be cheaper as they are readily available in stores.
- This chaat is also meal prep friendly. You can make this chaat and it will keep in the fridge for at least 2-3 days. Because there is no onion in the recipe, you don’t have to worry about it getting watery. The strawberries do tend to go soft so make sure to consume it within 2-3 days for best texture and flavor.
Here’s what you will need for mango chaat:
Mango – I used a large Mexican mango but if you are in Pakistan you can use a raw mango or a similar tart variety.
Cucumber – An English or Persian cucumber is perfect for that added crunch and doesn’t become watery like a regular cucumber. This does not mean you can’t use a regular cucumber though, just deseed it for best results!
Strawberries – This is what lends the sweetness to the chaat.
Nectarine – Nectarine mimics the tartiness and flesh of the mango so goes very well in this chaat.
Mint – Mint gives this chaat a refreshing flavor. Cilantro will go really well here too.
Lemon juice – Lemon or lime, both work well.
Seasonings – I used paprika, chaat masala, salt and a tiny but of Tajin (A mild chili blend) but feel free to omit if not available in your area.
Sweetener – Although you can add any sweetener you wish, I chose to add stevia to keep it low carb. Honey or agave would go well too but I wanted to keep the flavors authentic to Pakistan so opted for a neutral sweetener.
You can use any other berries you want as well, like blueberries or blackberries. Raspberries, however, would become too mushy so I wouldn’t recommend it!
I would not recommend keeping it for longer than a couple of days for best flavor and texture.
How to store and serve mango Chaat
You can store this chaat in an airtight container for up to 2 days for best results. The strawberries tend lose their texture past that.
mango chaat can be eaten on it’s own as a snack or can double as a salad. It can also be treated as salsa to be enjoyed with fajitas etc.
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. If you are on social media, share your pics with me on Instagram by tagging me @eatdrinkpure so I can see and repost it on my stories!
More meal prep friendly recipes to try:
- 1 large mango
- ½ cucumber I use English cucumber
- 4 strawberries
- 1 nectarine
- 1 lemon juiced
- 1 0.028 oz. packet powdered stevia or to taste
- ½ teaspoon salt
- ½ teaspoon chaat masala
- 1/4 teaspoon Tajin optional
- ¼ teaspoon paprika
- 5-6 mint leaves chiffonade
- Chop up all the vegetables into small bite sized pieces.
- Sprinkle the seasonings.
- Add stevia or sweetener.
- Add lemon juice.
- Stir to combine and chill before enjoying.
- Powdered stevia can be tainted so make sure to read labels before buying. The best I have found is Sweet Leaf Stevia.
- If you are following Whole30, omit the stevia.
- Use nectarine that is just ripe. This helps compliment the tartness of the mango.