Can I prep this ahead?

Prep the dressing and the mango separately. Combine no more than 10 minutes before serving or the sev goes soggy.

What if I can't find chaat masala?

Mix cumin powder, amchur (dry mango powder), black salt and red chilli powder in equal parts. It's close but not identical.

Yes if you skip the sev or use chickpea-flour sev (most are naturally GF, check the label).

Mango chaat, Karachi's summer street food in your kitchen

The contrast that makes chaat work

Pakistani mango chaat plays ripe sweetness against under-ripe sourness in the same bite. Use 60% ripe Chaunsa (cubed) and 40% unripe Langra or green mango (julienned). The textural contrast is half the dish.

If you only have ripe fruit, add a squeeze of lime to mimic the unripe acidity. It's a fair compromise.

The dressing

Whisk 2 tablespoons tamarind paste with 1 tablespoon date syrup, 1 teaspoon chaat masala, 0.5 teaspoon Kashmiri chilli powder, and a pinch of black salt (kala namak).

Black salt is what makes it taste like a Karachi street stall. Don't skip it. Most South Asian grocers stock it.

Assembly

Combine 500g mixed mango with the dressing, 2 tablespoons chopped mint, 2 tablespoons chopped coriander and 1 finely chopped green chilli (deseeded for less heat).

Top with a handful of sev (chickpea-flour noodles), pomegranate seeds, and a final dusting of chaat masala. Serve immediately, chaat doesn't store.

Variations

Add boiled chickpeas for a more substantial salad version. Add diced cucumber for a cooling Sindhi-style chaat. Add crumbled paneer for a North-Indian crossover.

What you should never add: yoghurt. That's a different dish (dahi-chaat) and dilutes the mango.

Pairing

Serve as a starter before a curry-heavy meal, as a side to grilled lamb chops, or eat standing at the kitchen counter as a one-bowl summer lunch.

Cold beer or a glass of dry Riesling pairs surprisingly well. So does ice-cold sweet lassi.

Frequently asked

Can I prep this ahead?: Prep the dressing and the mango separately. Combine no more than 10 minutes before serving or the sev goes soggy.
What if I can't find chaat masala?: Mix cumin powder, amchur (dry mango powder), black salt and red chilli powder in equal parts. It's close but not identical.
Is this gluten-free?: Yes if you skip the sev or use chickpea-flour sev (most are naturally GF, check the label).