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mango chaat salad

Mango Frisée Chaat Salad Recipe

Mango Frisée Chaat Salad is a vibrant, refreshing salad combining juicy mango, crisp frisée, pomegranate, fresh herbs, tangy chutneys, and crunchy chickpea chips. This colourful Indian-inspired dish delivers a delicious balance of sweet, spicy, tangy, and savoury flavours in every bite, making it perfect as a starter, side dish, or light lunch.
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Prep Time 35 minutes
Cook Time 15 minutes
Course light Lunch, Salad, Side Dish, Starter
Cuisine Asian-Inspired, Indian
Servings 6 People
Calories 330 kcal

Equipment

  • 1 Medium Saucepan –
  • 1 Wooden Spoon
  • 1 Mixing Bowls
  • 1 High-speed blender
  • 1 Sharp Chef’s Knife
  • 1 Colander Or Salad Spinner
  • 1 Deep Frying Pan Or Heavy-Based Pot
  • 1 Kitchen Paper:
  • 1 Wide Serving Bowl Or Individual Salad Bowls

Ingredients
  

For The Mango Chutney

  • - 1 Large Mango - Peeled And Finely Diced
  • - 60 ml Fresh Orange Juice
  • - 2 Tablespoons Palm Sugar Or Soft Brown Sugar
  • - 15 g Fresh Ginger - Finely Chopped
  • - 60 ml White Wine Vinegar
  • - 1 Small Star Anise
  • - 1 Small Cinnamon Stick
  • - ¼ Teaspoon Salt
  • - ¼ Teaspoon Black Pepper

For The Coriander And Mint Chutney

  • - 40 g Fresh Coriander Leaves
  • - 25 g Fresh Mint Leaves
  • - 1 Green Chilli - Roughly Chopped
  • - ½ Mango - Roughly Chopped
  • - Juice Of ½ Lemon
  • - 10 g Fresh Ginger - Roughly Chopped
  • - 1 Teaspoon Dried Mango Powder
  • - 1 Tablespoon Neutral Oil
  • - ½ Teaspoon Black Salt Or Pink Salt
  • - ½ Teaspoon Ground Cumin
  • - 60 g Crushed Ice

For The Chickpea Chips

  • - 120 g Chickpea Flour - Gram Flour/Besan
  • - 100 g Kale Leaves - Washed And Dried
  • - 1 Teaspoon Fresh Ginger - Minced
  • - 1 Teaspoon Ground Cumin
  • - 1 Teaspoon Dried Mango Powder
  • - ½ Teaspoon Crushed Black Pepper
  • - ½ Teaspoon Salt
  • - ½ Teaspoon Black Salt
  • - Approximately 150 ml Chilled Water
  • - Oil For Frying

For The Salad

  • - 3 Large Fresh Mangoes - Peeled And Cut Into 2.5 cm Cubes
  • - 2 Large Heads Of Frisée - Cleaned And Separated

For Garnishing

  • - 1 Large Pomegranate - Seeds Removed
  • - ¼ Bunch Fresh Coriander - Finely Sliced
  • - 1–2 Fresno Chilli Peppers - Thinly Sliced (Optional)
  • - 1 Tablespoon Extra-Virgin Olive Oil
  • - ½ Teaspoon Crushed Black Peppercorns

Instructions
 

Step 1: Prepare The Mango Chutney

  • - Place the diced mango, orange juice, palm sugar, ginger, vinegar, star anise, cinnamon, salt and black pepper into a saucepan.
  • - Bring the mixture gently to a boil over medium heat.
  • - Reduce the heat and simmer for approximately 8 minutes, stirring occasionally, until the mango softens and the liquid becomes slightly syrupy.
  • - Remove the star anise and cinnamon stick.
  • - Allow the chutney to cool completely before assembling the salad.

Step 2: Make The Coriander And Mint Chutney

  • - Add the coriander, mint, green chilli, chopped mango, lemon juice, ginger, dried mango powder, oil, black salt, cumin and crushed ice to a high-speed blender.
  • - Blend until completely smooth.
  • - Taste and adjust the seasoning, adding more lemon juice for acidity or chilli for extra heat if needed.
  • - Transfer the chutney to a small bowl or squeeze bottle and refrigerate until required.

Step 3: Prepare The Chickpea Chips

  • - Place the chickpea flour, minced ginger, cumin, dried mango powder, crushed black pepper, salt and black salt into a mixing bowl.
  • - Gradually add the chilled water, whisking continuously, until you have a smooth batter that lightly coats the kale.
  • - Dip or toss the dried kale leaves through the batter, ensuring they are lightly coated.
  • - Heat the frying oil to approximately 190°C.
  • - Fry the coated kale in small batches until crisp and golden.
  • - Transfer the chips to kitchen paper to drain.
  • - While still warm, lightly dust them with a mixture of cumin, dried mango powder and black salt.

Step 4: Prepare The Fresh Mango And Frisée

  • - Cut the mangoes into even 2.5 cm cubes.
  • - Wash the frisée thoroughly and dry it well.
  • - Place the mango and frisée into a large bowl.
  • - Add a light dusting of cumin, dried mango powder and black salt.
  • - Gently fold everything together to keep the mango cubes intact.

Step 5: Assemble The Salad

  • - Spoon approximately 2 tablespoons of mango chutney into the centre of a wide serving bowl.
  • - Arrange the mango and frisée mixture over and around the chutney.
  • - Break the crispy chickpea chips into attractive pieces and scatter them over the salad.
  • - Sprinkle generously with pomegranate seeds.
  • - Add the thinly sliced chilli, if using.
  • - Add small spoonfuls or dots of coriander and mint chutney.
  • - Finish with extra-virgin olive oil.
  • - Scatter over the crushed peppercorns.
  • - Garnish with fresh coriander before serving.

Notes

  • 🥭 Mango Selection: Use mangoes that are ripe but still firm, so they hold their shape and provide a balanced sweet-tangy flavour.
  • 🌿 Fresh Herbs: Use fresh coriander and mint for the brightest flavour in the chutney.
  • 🌶️ Adjust The Heat: Reduce or omit the chillies if you prefer a milder salad.
  • 🥬 Keep It Crisp: Dry the frisée and kale thoroughly before using them to prevent the salad from becoming watery.
  • 🥭 Prepare Ahead: The mango chutney and cilantro-mint chutney can be made in advance and refrigerated separately.
  • 🥨 Protect The Crunch: Add the chickpea chips just before serving so they remain crisp.
  • 🍽️ Serve Immediately: For the best texture and flavour, assemble the Mango Frisée Chaat Salad shortly before serving.
  • ❤️ Add Colour: Finish with plenty of pomegranate seeds and fresh coriander for an attractive presentation.
  • 🧂 Taste and Balance: Adjust the lemon, chutney, salt, and spices to achieve the perfect balance of sweet, tangy, spicy, and savoury.
Keyword Mango Frisée Chaat Salad