The Green Chutney

Mango Asparagus spicy Salad

May 27, 2012 by Mimi in Uncategorized with 0 Comments
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This Salad is a creative variation of some sort of Asian Salad. I like to add items that are Colorful and palatable.

Summer is the best time for Mangoes , fresh Asparagus and other fresh vegetables.  There are many varieties of Mangoes in the market.. Manila Mangoes are my favorite for this recipe.

They have more pulp and easy to peel. This salad is great for summer BBQ’s and as a dish to take to pot luck. keep everything ready mixed and add the dressing just before serving. This recipe is for  6 side salad serving. You can double it or add more of one or the other item. Since there is use of Peanuts, please check for Peanut allergy.

The mangoes should  not be fully  ripe a little greener on outside and firm. They may be slight tart but that is what makes this Salad so tasty. This is quick and short cut recipe and requires ready-made Asian Peanut dressing Sometimes called Thai Peanut Dressing. I just made my own because I was out of it. The corn-I did not use it in this one-optionalwhite frozen kind, that works best as White corn seems to be more sweet and tender.

I use Middle Eastern or Arminian Cucumber as these cucumbers have very little juice and they stay crisp.




  • 2 Firm-semi ripe of Mangoes- I used Manilla Mangoes- peel and cut in 1 inch pieces.
  • 8 to 10 stems of Asparagus- cut in 1 inch length
  • 4 to 5 small of Sweet peppers-Red, Yellow, Orange-Mix colors- cut in half and slice
  • 1 Cup of White corn- if possible Frozen will do
  • 1/4 Cup Chopped of Cilantro Keep 1 Tablespoon for Garnish
  • 3 Tablespoon of corse ground peanuts
  • 2Tablespoon of Soya Sauce
  • 1 meddium size of Middle Eastern Cucumber Cut in cubes
  • 1 Tablespoon of Rice Vinegar
  • 4 tablespoon of Asian sweet Chili Sauce
  • 1 Tablespoon of Sesame seeds


  • Remove skin from mangoes and cut then in to about an inch size pieces.

  • Drain Microwaved Asparagus and put the in the serving or a mixing bowl.

  • Boil or Microwave white corn in a liuttle water till soft-about 5 Minutes and drain, add to Asperagus

  • Add peppers and cut Cucumber, top it with Mango pieces, add Cilantro.

  • add, peanuts, Sweet Chili saude, Rice Vinegar and Soya Sauce, and peanuts to make a dressing

  • Just before serving, pour the dressing over the mixture, mix gently and serve in side bowls, Serves four.

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Each Recipe is passionately created in my own kitchen with my own ideas and ingredients, Some recipes are adopted, some are from friends and Family. I have added some packaged items for convenience. These recipes are simple, colorful, palatable, and ideal for today's busy lifestyle. All the recipes are Vegetarian and some are Vegan. Some recipes are Indian, some are of mixed culture and some dishes are fusion. Hope you enjoy them.