I learnt this recipe a few years ago from a cook my mum had hired. Like I have mentioned before I never used to like green things (vegetables) but when I saw the mangoes and dhania (coriander) I just had to try it. I LOVED it. To be honest this lady had a way of making me appreciate stuff, she also made me start eating mushrooms with her mushroom chicken, but that’s a story for another day. Anyway, so in January just after I posted the Thai-style Beef and Mango Salad and when my gal Mona was in Nairobi my mum decided to send her a list of stuff to buy and bring for me, on the list was mangoes, cucumber and dhania. My mother in her note specifically asked Mona not to buy apple mangoes but a different type of mango and she even went ahead to draw the shape of the mango, clearly she isn’t a farmer coz she did not know the name and she specifically told her that they had to be firm. So when Mona told me this I really laughed at the fact that my mother drew the mango but I also wondered why she specifically said that Mona shouldn’t buy the apple mango, which my mother knows are my favourite. Anyway I appreciated the gesture and called to thank her but forgot to ask why the specifications. I kept the mangoes to ripen. Then a week later it hit me!! MUM sent me all the ingredients for the mango and cucumber salad, is that what she wanted me to make? So I called her and she confirmed this, HOW SLOW COULD I BE??? By this time my mangoes were slightly too ripe but I made the salad anyway. This salad is good with this type of mango

I don’t know what they are called but I guess any mango would do. Also ensure your mango is not too ripe. It should be a bit firm for the best results.




  • 3 mangoes, peeled and cut into medium strips
  • 1 large cucumber cut into strips
  • About a ¼ cup of dhania or small handful
  • 1 teaspoon white vinegar
  • 1 teaspoon lemon juice
  • salt and pepper to taste
  • red pepper flakes to taste (optional)



1.      In  a bowl mix together the mango, dhania and cucumber

2.      Add the lemon and vinegar. Add salt, pepper and red pepper flakes if using.

3.      Toss to coat and place in the fridge until ready to serve

4.      HOW EASY IS THAT???



NB: you can use rice wine vinegar if you want to I use white vinegar because that was what was available.


As promised last week I will be putting a lot of mango based recipes over the next weeks as it is currently in season and therefore the mangoes we are getting now are fantastic. My friend Ange introduced me to the lassi (She probably doesn’t know this but she did) we once had dinner at an Indian restaurant I think and she decided to carry some home and so did I (peer pressure:-) but I loved it. Over the years I started making some my self. Most of the recipes online say you should use natural yogurt, but I always felt like they used Mala (fermented milk) in the Indian restaurants. If you do not have Mala available you could always use natural yogurt the taste is almost identical although the fermented taste is stronger with the Mala. Enjoy

Serves 4


1.      500 ml of Maziwa Mala or Natural yogurt( chilled)

2.      4 fresh mangoes stoned and sliced and preferably frozen

3.      4-8 teaspoons sugar, to taste (depends on your preference)


Put all the ingredients into a blender and blitz for 2 minutes, then pour into individual glasses, and serve. The lassi can be kept refrigerated for up to 24 hours.


·        Do not freeze the mango whole. I learned this the hard way I peeled my mango and froze it without first slicing it, it was hell trying to slice a frozen mango

·        Try strawberries, banana or guavas. Turns out good as well

·        You can add a few seeds of cardamom, about 4 for a added flavor,  or a dash of the ground cardamom.