Depending on how much time you have to make this salad - you can serve it as a warm salad or a cold salad. Here I have made the cold salad. On hot summer days go for the cold version of this salad and for those cool winters evenings try the warm salad. Either way this salad gains high points for the taste factor.
Ripe Mango - 1 1/2 cup small cubes
Pearl Onions / Red Onion - 1/2 cup finely chopped
Lemon Juice - 1 tsp
Chili Powder - to season (according to taste)
Cilantro - To garnish
Olive Oil - 1/2 tsp
Salt - a pinch
For the cold salad, gently combine all the ingredients and serve chill. Do make with a mango which is fully ripe and sweet yet holds it shape when cut. Other wise you might find the salad a bit mushy with all the juice oozing out of the mango.
For the warm salad, Instead of cutting the mangoes in small cubes make larger chunks, then grill the mango cubes, turning them often for 3 to 5 minutes. The grilling process helps heighten the flavors and caramelizes the sugars. If you can't grill, you can saute the cubes in a pan on high heat and and once you see the mangoes browning, remove from heat. Gently combine with the other ingredients and serve immediately.