Updated: Jun 2
One of the most common street-food snacks in India is green mangoes with chilli powder and salt. I have also had this combination around the world, most of Central and South America and Southwest Asia serve this in some form. The most complex version was green mango with chipotle-fried grasshopper powder in Mexico City, that was served as an accompaniment to the excellent mezcal I was sipping that night.
However, this is usually served by street vendors with small carts loaded with fruit and have these delectable snacks ready. Over the years I realized that depending on the variety of mango used and the local chilli varieties the snack tastes very different. My thought was to bring these diverse flavours to my table, a way to educate guests on diverse ingredients and unique combinations of flavours.
The concept for this dish is very simple, a semi-ripe mango with different chillies from around the world. As you taste the different chilli powders, you begin to enjoy the nuances of each chilli flavour. Make sure to balance between super spicey chillies and milder ones from different parts of the world.
On this plate, I used the following:
Large-grain hand-harvested Tuticorin sea salt
Georgina red chilli powder -- spicy
Spanish smoked paprika from Chiquilin -- mild and smoky
Korean gochugaru flakes -- sweet with a touch of heat
Turkish/Syrian Aleppo flakes -- sharp and hot
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1-2 green or semi-ripe mangoes
1/2 teaspoon salt
1/2 teaspoon chilli powder, see note below
You can use any variety of chilli powders that you have. I generally try and choose a very diverse variety from different parts of the world. Below are a few I have in my pantry, but you can use whatever varieties you have ready in your kitchen. Please be adventurous, this is a fun plate to experiment on. Below are just a few of the variety of chillies I have in my pantry.
Red chilli powder
yellow chilli powder
Bydagi chilli powder
Bird's eye chilli powder
Gochugaru chilli powder
Yunnan wrinkled chillies
Chipotle chilli powder
Tepin chilli powder
Aleppo chilli flakes
Maras Chilli flakes
Urfa smoked chilli flakes
Calabrian chilli powder
Peel and cut the mango into thin batons.
Add the salt to the centre of the plate and the chilli powders around it. Arrange the mango batons in the open spaces. Serve.