Ingredients
2 ripe mangoes (about 12 ounces each)
3 ripe plum tomatoes, seeded and cut into 1/4-inch dice
1/4 cup finely chopped red onion
1 teaspoon finely chopped jalapeno chili (seeds and ribs removed)
2 cups nonfat plain yogurt
1/2 teaspoon sweet garam masala (store-bought or homemade)
Salt, to taste
2 tablespoons chopped fresh cilantro leaves
Directions
- Peel the mangoes and cut the flesh off the pit, cut flesh into 1/4-inch dice. Place in a bowl with the tomatoes, onion and jalapeno and gently mix.
- In a separate bowl, mix the yogurt and garam masala. Fold the yogurt into the fruit, season with the salt, and gently fold in the cilantro.
- Cover and refrigerate at least 1 hour, but no longer than 2. Stir well before serving.
