Coconut, Mango and Corn Sundal – just saying the name makes your mouth water, doesn’t it? This South Indian delicacy is an explosion of bright, tropical tastes that’ll transport you to sunny beaches and lush groves. But you don’t need to book a flight to enjoy it.
About the Recipe
Sundals are wonderful little salads hailing from South India, made with boiled pulses and tempered with mustard seeds, chillies, and other spices. This version swaps pulses for corn, mangoes, and coconut – putting a fresh, fruity spin on tradition. The result? A burst of sweet, sour, salty notes in every bite.
Why You’ll Love This Recipe
Who can resist the luscious flavors of juicy mango paired with buttery coconut? Tossed with pops of sweet corn and a bright, tangy dressing, this sundal delivers an addictive mix of textures and taste sensations. Plus, it comes together in a flash using just a handful of simple ingredients. The perfect balance of healthy and indulgent.
Coconut Mango and Corn Sundal
Cooking Tips
For best results, use a firm, tart mango variety like Alphonso or Ataulfo. Ripe but not mushy is ideal. Dice the pieces quite small so you get a little burst of mango in each bite. And don’t forget to chill thoroughly before serving – the cold temp helps all the flavors sing.
Serving and Storing Suggestions
This sundal makes a wonderful light lunch, refreshing snack, or vibrant side to accompany curries and rice dishes. For a more filling meal, serve alongside warm lentils, naan, or raita. Refrigerate leftovers up to 3 days – just give it a good stir before eating. Serves 4 as a side or snack. Total prep time? Only 15 minutes.
Similar Recipes
- Peanut Sundal
- Kachiya Keri Sundal (Raw Mango Sundal)
- Mint Masala Corn
- Caribbean Mango Salsa
Nutrient Benefits
With antioxidant-rich mangoes, fiber-packed corn and energizing coconut, this sundal packs a nutritious punch. The lemon juice provides a vitamin C boost, while cumin and coriander offer anti-inflammatory benefits. A zesty, low-cal option to liven up your meals.
Coconut, Mango and Corn Sundal
Ingredients
- 1/2 cup Coconut (finely chopped)
- 1 cup Raw Mango (finely chopped)
- 3/4 cup Sweet Corn Kernels
- 1 tsp White Pepper Powder
- 1 tsp Cumin Powder
- Coriander Powder
- 1/4 cup Cucumber (chopped)
- 2 to 3 tsp Lemon Juice
- 1 to 2 tsp Onions
- Salt as per taste
Instructions
- Combine the coconut, mango, cucumber and corn in a bowl.
- Mix well.
- Add salt, pepper powder, cumin powder, coriander powder and stir to mix.
- Add the lemon juice and stir again.
- Garnish with the onions.
- Serve.
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Frequently Asked Questions
Can I use frozen or canned corn instead of fresh?
Without a doubt. Frozen and thawed or drained canned corn both work just fine as substitutes. Just be sure to pat them very dry before using to avoid excess moisture.
What if I can’t find raw green mangoes?
No worries. Ripe mangoes make a delicious alternative. Just watch the quantities – you may want a tad less ripe mango since they’re sweeter. A little squeeze of lemon helps balance the flavors nicely.
Sounds amazing, but I’m not a fan of coconut. Suggestions?
Easy swap. You can merely omit the coconut or replace it with chopped roasted peanuts or cashews for a nice crunch.
Any tips for making this sundal vegan?
It’s already vegan. Just be sure to skip the yogurt or other dairy if serving it as part of an Indian meal spread.
How long does this sundal keep in the fridge?
Thanks to all the bright, fresh flavors, it’s best consumed within 2-3 days for peak taste and texture. Just give it a quick stir before enjoying leftovers.
