Go Back Download PDF
–+ servings

crab, mango and coconut salad

This is a typical Mumbai salad. Andeguru kosumall features fresh coconut, mango, lime, and crab.
a small platter of crab, mango and coconut salad
prepare: 20 minutes
chill: 30 minutes
total time: 50 minutes
difficulty: moderate
yield: 4 servings
calories: 272 kcal
diet: gluten free
cuisine: Indian, maharashtrian

ingredients

for serving

instructions

  • Place coconut in large bowl and add four tablespoons of boiling water. Stir well. then stand for ten minutes.
  • Grate the rind from the lime and add to coconut. Juice the lime and add to the coconut. Add the chopped chilli and mix well.
  • Add flaked crab meat and green onions. Gently mix, cover and chill for 30 minutes or until required.
  • When ready to serve, gently stir in coriander stalks, mint leaves, and season with salt and pepper. Add more lime juice if desired.
  • Add mango, and stir gently to combine.

to serve

  • Place washed and dried leaves on serving plate, and turn out crab, coconut, and mango salad onto them. Sprinkle with the chaat masala and coriander leaves.
  • Serve with the lime wedges.

notes

  • This recipe presumes you can buy cooked fresh crab meat from your fishmonger. If this is unavailable, you will need to prepare and cook the crab meat, which will add about 15 minutes to preparation time. Clean and shell the crabs and steam for around 10 minutes.
  • Always use fresh coconut in this recipe.
 

private notes

This feature is only available to subscribers.

nutrition

Serving: 150 g | Calories: 272 kcal | Carbohydrates: 33 g | Protein: 22 g | Fat: 8 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 42 mg | Sodium: 1761 mg | Potassium: 865 mg | Fiber: 7 g | Sugar: 24 g | Vitamin A: 5699 IU | Vitamin C: 104 mg | Calcium: 131 mg | Iron: 3 mg