2tablespoonsGreen Chutney, store bought or homemade* (adjust as per taste preference)
3cupsCorn Flakes* (like Kellogg's brand)
2tablespoonsCilantro, finely chopped
In a medium size bowl, combine the chopped mango, onions, peanuts, raisins, lime juice, green chutney, and salt. Mix well, taste and adjust the seasoning by adding more salt or green chutney or lime juice. This can be made 1 hour in advance.
Just before serving, add the corn flakes and chopped cilantro. Toss well and serve immediately!!
If you can't find unripe mango and only have ripe ones - then choose one that is firm to touch. It may not be as tangy as the green one but it will still be tasty.
Alternatively, make this recipe with tart green apple instead. It will not be a green mango salad, of course, but it will be delicious.
If using dried corn flakes from Indian grocery, deep fry them in hot oil until they are puffed and crispy. Drain on a paper towel lined plate and follow the recipe as written.
Make sure to add the corn flakes just before serving to ensure that they are crisp and not soggy.
Feel free to use any of your other favorite cereal instead of cornflakes. My other favorites are raisin bran and muesli.
The mango-veggie mixture can be made up to 1 hour in advance. Toss in the corn flakes just before serving.
Balance of flavors is the key - so make sure you taste and adjust the lime juice, salt and green chutney as needed to suit your taste buds.