Mango chaat is a vibrant, quick snack that’s sweet, tangy, and spicy all at once. Begin by dicing ripe yet firm mangoes into chunky cubes for juicy bites. Mix them with finely chopped cucumber, onions, green chilies, coriander, and mint.
Season with roasted cumin powder, chaat masala, black salt, and a dash of red chili powder. Squeeze fresh lemon juice for a citrusy punch and add honey or jaggery if needed. Gently toss everything without mashing the mango pieces to keep them juicy. Top with crunchy sev and pomegranate seeds for extra texture and flavor. Serve immediately to enjoy the freshest and most vibrant taste of summer.

Ingredients:

• 2 ripe yet firm mangoes (preferably semi-ripe for a sweet-tangy flavor)

• 1 small cucumber (optional, for extra crunch)

• 1 small red onion (finely chopped)

• 1-2 green chilies (finely chopped, adjust to taste)

• 2 tablespoons fresh coriander leaves (finely chopped)

• 1 tablespoon mint leaves (optional)

• 1 teaspoon roasted cumin powder

• 1/2 teaspoon chaat masala

• 1/2 teaspoon red chili powder (optional, for extra heat)

• 1/2 teaspoon black salt (kala namak)

• 1/2 teaspoon regular salt (adjust to taste)

• Juice of 1 lemon

• 1 teaspoon honey or jaggery powder (optional, for balancing extra tang)

• Sev (for garnish, optional)

• Pomegranate seeds (for garnish, optional)

Preparation Steps:

Step 1: Prepare the Mangoes

• Wash and peel the mangoes.

• Cut them into small cubes — not too tiny, about ½ inch in size. (You want juicy, chunky bites.)

• If using semi-ripe mangoes, they’ll add the perfect balance of sweetness and tang.

Step 2: Prepare Other Ingredients

• Finely chop cucumber (if using), onions, green chilies, coriander, and mint leaves.

• Keep everything ready, so assembling the chaat becomes quick.

Step 3: Mix the Base

• In a large mixing bowl, add the diced mangoes, cucumber, and onions.

• Add the chopped green chilies, coriander, and mint leaves.

• Gently toss everything together.

Step 4: Add the Spices

• Sprinkle roasted cumin powder, chaat masala, black salt, regular salt, and red chili powder over the mango mixture.

• Drizzle fresh lemon juice all over.

• If the mangoes are too tangy, add a teaspoon of honey or jaggery powder for a hint of sweetness.

Step 5: Toss Well

• Gently toss everything to ensure the mango pieces are coated with the spices and lemon juice.

• Be careful not to mash the mangoes — keep the texture intact.

Step 6: Garnish and Serve

• Transfer the mango chaat to a serving bowl or plate.

• Top it with crunchy sev for extra texture (optional) and sprinkle a few pomegranate seeds for a burst of sweetness and color.

• Serve immediately and enjoy it fresh.