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  • Preeti Shridhar

Mango salad

Summer has set in, in a big way. You want to eat only chilled foods. Salads are one such food item loved by all on scorching days. 

 Mangoes have hit the market, although they aren't very tasty yet. But can you resist buying them? The best way to use them is to enjoy them in salads. 

 My mango Salad is sweet and  tangy. 

If you are using pomegranate molasses, then you won't need lemon juice, unless you want it very tangy. Pomegranate molasses provides the tanginess. 

If you don't have pomegranate molasses, increase the quantity of lemon juice. 


Mango cubed 2

Cucumber cubed 1  

Onion thinly sliced  1 medium

Cherry tomato 10 sliced into halves

Pomegranate 2 handful

Mint leaves a handful 


Olive oil 2 tbsp 

Pomegranate molasses 1 tbsp

Honey 1 tbsp 

Lemon juice 1 tsp (optional) 

Salt to taste

Red chili pd to taste

Dried mint pd 1/4 tsp


  1. Mix dressing ingredients with a fork in a large bowl.

  2. Add in mangoes, Cucumber and onion. Mix lightly.

  3. Now arrange cherry tomatoes.

  4. Sprinkle pomegranate seeds and mint leaves.

  5. Serve immediately.


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