Browse All Recipes

Mango with lime and chilli salt

Australian Gourmet Traveller recipe for mango with lime and chilli salt

By Emma Knowles
  • 5 mins preparation
  • 2 mins cooking
  • Serves 6
  • Print
Mango with lime and chilli salt
Mangoes grow prolifically in South-East Asia and you’ll find versions of this street snack served wherever you go. Small, firm, under-ripe mangoes are typically used for this dish, their sweet-sour flavour accentuated by the sweet-salty condiment. This snack is perfect with a glass of mango cordial.


  • 3 small dried red chillies
  • 15 gm white sugar
  • 15 gm sea salt
  • 1 lime, finely grated rind only
  • To serve: lime wedges
  • 2 firm, slightly under-ripe mangoes, cheeks removed and cut into wedges


  • 1
    Dry roast chillies in a frying pan over medium-high heat for 1-2 minutes or until slightly blackened, then transfer to a mortar. Add sugar and, using a pestle, pound until coarsely ground. Stir through salt and rind.
  • 2
    To serve, squeeze lime juice over mango, then dip in chilli salt and eat immediately.
  • undefined: Emma Knowles