Mango and strawberry salsa served with Papdi

This Mango Salsa is a refreshing, fruit-forward twist on a classic—bursting with tropical sweetness, a hint of heat, and fresh herbs. Juicy mango and strawberries mixed with red onion, mint, cilantro, and a punch of Tajin to create a salsa that is bright, bold, and irresistibly scoopable. It is served with papdi—a crispy Indian cracker made from all-purpose flour, often used in chaat—which is air-fried here for an extra crunch. Perfect as an appetizer or a fun, flavourful snack!

Serves: 4–6 people (makes approx. 1 ½ cups)

Time: 20 minutes

––––––––––––––––––––––––––––––––––

Ingredients

• 1 cup fully ripe mango, diced

• ½ cup strawberries, diced

• 1 tbsp + 1 tsp red onion, finely diced

• 1 tbsp fresh mint, finely chopped

• 1 tbsp fresh cilantro, finely chopped

• ¾ tsp Tajin seasoning

• ¼ tsp Himalayan pink salt

• ⅛ tsp table salt

• Papdi or other crackers, for serving

––––––––––––––––––––––––––––––––––

Instructions

1. Dice the mangoes, strawberries and red onions and put them in a bowl. Finely chop the herbs and put them in the same bowl along with both kinds of salts and Tajin seasoning.

2. Cover and chill the salsa in the refrigerator for at least 10 minutes to let the flavours mingle.

3. While the salsa chills, place the papdis in an air fryer basket. Air fry at 350°F (175°C) for 4–5 minutes, or until fresh and crispy.

4. Let the papdis cool slightly after air frying.

5. Serve the chilled salsa with papdis for dipping or as a topping.

––––––––––––––––––––––––––––––––––

Notes

• If prepping ahead, mix the mangoes, strawberries, onions and cilantro ahead in a bowl and keep it in the fridge Add Tajin and salt just before serving to avoid excess moisture release because of the salt.

• It is best enjoyed fresh for optimal texture and flavour.