Wild Mango And Mustard Seed Salad

1. Peel the mangoes, remove the pits and cube the flesh.

2. Heat the oil in a wok or small saucepan and fry the mustard seeds until they pop.

3. Reduce the heat and add the curry leaves and the chiles.

4. Pour this oil with the spices into the mangoes. Mix lightly. Let the salad cool and serve at room temperature.

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Nutrient	Quantity
Total fats	6.75 g
Energy	59.67 kCal
Fatty acids, total saturated 22:0	0.189 g
Tocopherol, beta	0.031 mg
Fatty acids, total saturated 20:1	0.0878 g
Fatty acids, total saturated 16:1 undifferentiated	0.0068 g
Total lipid (fat)	6.75 g
Fatty acids, total saturated 16:0	0.6412 g
Choline, total	0.0068 mg
Fatty acids, total saturated 18:0	0.1485 g
Fatty acids, total saturated 18:1 undifferentiated	3.024 g
Iron, Fe	0.002 mg
Tocopherol, gamma	1.0739 mg
Fatty acids, total saturated 18:2 undifferentiated	2.16 g
Fatty acids, total saturated 14:0	0.0068 g
Zinc, Zn	0.0007 mg
Tocopherol, delta	0.0925 mg
Fatty acids, total polyunsaturated	2.16 g
Phytosterols	13.9725 mg
Fatty acids, total saturated 20:0	0.0945 g
Vitamin K (phylloquinone)	0.0472 g
Fatty acids, total saturated	1.1408 g
Fatty acids, total monounsaturated	3.1185 g
Fatty acids, total polyunsaturated 24:0	0.0608 g
Vitamin E (alpha-tocopherol)	1.0591 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mango	4	0	0	0
black mustard seed	1 teaspoon	0	0	0
peanut oil	0.5 tablespoon	59.67	0	6.75
curry leaf	4	0	0	0
red chilies chili pepper flake	2 teaspoon	0	0	0