Kokum Mango Salad with Tamarind Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad of ripe mango and leafy greens tossed in a bright kokum-tamarind vinaigrette, a Goan summer staple. This indian-inspired salads ready in about 15 minutes blends large ripe mango, mixed greens, kokum into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 2 Indian cuisine 210 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Peel and slice mango into thin wedges, removing the pit. Place in a large bowl with mixed greens.
  2. Step 2: In a small bowl, whisk kokum, tamarind paste, palm sugar, lime juice, and 2 tbsp water until sugar dissolves and sauce is smooth.
  3. Step 3: Pour dressing over the salad and toss gently until greens are evenly coated and mango is well-distributed.
  4. Step 4: Top with toasted peanuts and fresh mint just before serving to maintain crunch.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Kokum Mango Salad with Tamarind Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Kokum Mango Salad with Tamarind Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Kokum Mango Salad with Tamarind Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kokum Mango Salad with Tamarind Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kokum Mango Salad with Tamarind Dressing?

Indian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes