Can I use frozen Pakistani mango pulp?

No, you need the dice texture. Frozen pulp is for lassi, kulfi and ice cream, not salsa.

What if I can only find under-ripe Chaunsa?

Wait 2 to 3 days on the counter. Under-ripe Chaunsa makes a sharp, crisp salsa but lacks the floral honey note that defines this recipe.

Is this gluten-free and vegan?

Yes to both. It's also dairy-free, nut-free, and naturally low-FODMAP if you skip the onion.

Mango salsa for the British BBQ

Why this beats supermarket salsa

Supermarket mango salsa uses unripe Mexican Tommy Atkins or Kent, varieties that hold their cube shape because they barely taste of anything. The result is a colourful relish with no fruit identity.

Pakistani Chaunsa or Sindhri at peak ripeness collapses slightly when diced, which is what you want. That collapse releases juice into the lime and chilli, and the salsa becomes a sauce as much as a topping.

Three ingredients, exact quantities

Per 4 servings: 1 large ripe Chaunsa (peeled, 1cm dice, ~250g), 1 small red onion (finely diced, ~60g), 1 green finger chilli (deseeded, minced). That's the base.

Add the juice of 1 lime, a generous pinch of flaky salt, and 1 tbsp chopped coriander. Mix gently with a fork, never a spoon, which crushes the dice. Rest 5 minutes for the salt to draw juice out of the onion.

Pairings that actually work

Best matches: charred lamb chops (the salsa cuts the fat perfectly), salmon fillets (sweet fruit balances oily fish), seekh kebabs (replaces raita on a hot day), grilled halloumi for vegetarians.

Avoid: anything with a tomato-based BBQ glaze (clashes), or anything heavily smoked (overwhelms the fruit). Plain salt-and-pepper grilling is the sweet spot.

Make-ahead and storage

Best within 2 hours of making. After 4 hours the onion goes harsh and the mango weeps. If you must prep ahead, dice everything separately and combine 10 minutes before service.

Don't refrigerate longer than 6 hours, the mango cells break down and you get pulp, not salsa. Make a fresh batch instead.

Frequently asked

Can I use frozen Pakistani mango pulp?: No, you need the dice texture. Frozen pulp is for lassi, kulfi and ice cream, not salsa.
What if I can only find under-ripe Chaunsa?: Wait 2 to 3 days on the counter. Under-ripe Chaunsa makes a sharp, crisp salsa but lacks the floral honey note that defines this recipe.
Is this gluten-free and vegan?: Yes to both. It's also dairy-free, nut-free, and naturally low-FODMAP if you skip the onion.

Why this beats supermarket salsa

Three ingredients, exact quantities

Pairings that actually work

Make-ahead and storage

Frequently asked

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