Goan Mango Sasav

Goan Mango Sasav

Goan Mango Sasav is a sweet, bit spicy and tangy dish very commonly prepared in Goa during the Mango season.  Mango Sasav is prepared out of small ripe sucking mangoes, known as Ghontan in Konkani. Sasav in Konkani means mustard seeds and this recipe gets its name from the mustard seeds which act as the main flavoring agent in this recipe. 

Ingredients:

Small Ripe Sucking Mangoes: 4-5

Grated Coconut: 1 cup

Jaggery: 1 cup

Dry Red Chilies: 3-4 small

Mustard Seeds: 2 tsp

Hing: 1 pinch

Salt: to taste

Method of Preparation:

1. Peel mangoes
2. Dry roast mustard seeds.
3. Switch off the gas and add hing.
4. Grind the coconut, jaggery, and red chilies, dry roasted mustard seeds, and hing to a fine paste. 
5. You can adjust the amount of jaggery based on how tangy the mangoes are.
6. Lightly squeeze the mangoes to extract some pulp. Place the mangoes (seeds and pulp both) in a large bowl.
7. Add ground mixture and salt to taste to the peeled mangoes
8. Mix well.
9. Uncooked mango sasav is ready.

Variation –

You can add pineapple pieces to this mango sasav.