You can use two (usually mangoes and cucumber) or all fruit mentioned above. The main concern is the texture; the fruit has to be firm otherwise the salad will be too watery!

Skin, pit and grate coarsely all the fruit.

Soak the tamarind (maybe about 2 tablespoon) in a glass of boiling water. After a few minutes stir and mash the tamarind, try to get as much juice as you can. Strain and put in a bowl. Add a pinch of salt, brown vegan sugar to taste and as many cut up chilies as you like. Last but not least add the garlic (finely chopped or better yet in pulp) and a little water (about half a cup). Mixed all the ingredients in a big bowl and refrigerate for one or two hours. The cucumber will give the salad some 'soup' after two hours. This is good stuff! This can be doubled/halfed depending on your need.

Enjoy this on a summer day! Bon appetit :) BEnjoy!

Serves:
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