4 small ripe mangoes or 1 large
black mustard seeds
4 curry leaves or 4
basil leaves, thinly sliced
2 dried red chilies, stalks pinched off and seeds shaken out or 1/2 teaspoon
red chili pepper flakes
- Peel the mangoes, remove the pits and cube the flesh.
- Heat the oil in a wok or small saucepan and fry the mustard seeds until they pop.
- Reduce the heat and add the curry leaves and the chiles.
- Pour this oil with the spices into the mangoes. Mix lightly. Let the salad cool and serve at room temperature.