Mango, Potato n Cucumber Salad Recipe


  • 2 Cucumbers
  • 2 Firm Mangoes
  • cup Orange juice
  • 5-6 Potatoes, boiled
  • cup Chopped Mint
  • 2 tbsps Minced Ginger
  • 2 tbsps Fresh Lemon juice
  • Red Bell pepper, seeded
  • Green Bell pepper, seeded
  • Salt and ground Black Pepper to taste

  • Spice Mixture
  • 2 tbsp Paprika
  • 1 tbsp Cinnamon
  • 2 tbsp Cumin seeds
  • 1-2 Black Cardamom
  • 1 tbsp Coriander seeds
  • 1 tbsp Powdered Ginger
  • 1 tsp Powdered Mustard seeds


  1. Place the cumin, paprika, coriander, black cardamom, ginger, cinnamon and mustard in a small pan, and heat over medium heat until the first tiny wisp of smoke appears.
  2. Allow to cool, then grind in a grinder. Set aside.
  3. Peel the cucumbers, cut them in half lengthwise and cut the halves into half-inch slices.
  4. Peel and pit the mangoes and cut the flesh into bite-sized chunks.
  5. Cut the red and green bell peppers into thin strips.
  6. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture.
  7. Toss well, season to taste with salt and pepper, toss again, and serve.

Tip: To reduce fat by about 10 grams per serving, remove the skin from the chicken before marinating it.

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