Spicy Chayote & Mango Salad

1. 1
   prep

   Prepare the chayote and mango.

   1.Peel the chayote and raw mango. Cut both into thin slices, then stack and slice into fine julienne matchsticks.

   2.Transfer the julienned chayote and mango to a large mixing bowl.

   TIPChoose a raw mango that is firm and very tart — the sourness balances the mild chayote perfectly.
2. 2
   mix

   Dress the salad.

   1.Add grated coconut, chopped green chili, lime juice, and salt to the bowl.

   2.Toss everything well with clean hands or two spoons until evenly mixed.

   TIPMassage the salt and lime into the juliennes gently — it softens them slightly and draws out flavors.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat coconut oil in a small pan over medium heat until shimmering.

   2.Add mustard seeds and let them splutter fully (30 sec).

   3.Add cumin seeds, dried red chili, curry leaves, and asafoetida. Fry until fragrant and curry leaves turn crisp (15-20 sec).

   4.Switch off the heat immediately.

   TIPDo not burn the curry leaves — they should turn dark green and crisp, not brown and bitter.
4. 4
   mix

   Combine and finish.

   1.Pour the hot tempering directly over the dressed chayote-mango mixture.

   2.Toss thoroughly so every strand gets coated with the aromatic oil.

   3.Check for salt and lime; adjust if needed.
5. 5
   garnish

   Garnish with fresh coriander and serve immediately.

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