Pineapple and Mango Sasav- an Heirloom Recipe

Serves 4 to 6, as a side dish

Mouth watering Sasav
Mouth watering Sasav

 I chuckle as I write that this serves 4 to 6, as a side dish. Well it is supposed to. It is like a raita in Indian meals. But this is such a favorite at parties, that no matter how big a bowl of Sasav I make, it is gone in a few minutes. Word spreads that Sasav is on the menu 🙂

It is such a simple dish to make, really. But when the ambrosial mango and pineapple combine with the coconut, chili powder and mustard seeds, it creates an explosion of flavors! With great tasting fresh pineapple and mangoes in the market now, I thought this would be a good time to share this recipe.My twist to this ancestral recipe was to add a little diced apple because I like the little crunch it adds to the texture of the dish. The key to this dish is finding the ripe, juicy fruit. If not, you may have to add a little sugar and lime juice to balance the flavors.

So a little about Sasav. I believe the word comes from ‘sasam’ which means mustard seeds in Konkani. This dish comes from the coastal region of Konkan, where mangoes, pineapples and coconuts are so plentiful. Adding the mustard seeds not only gives the dish a delectable pungent flavor, but also adds so many health benefits. Mustard seeds are said to help with cholesterol, insulin and brain health. Plus the mustard seed plant is a crucifer, the same family as kale, broccoli and brussel sprouts. I am always impressed by the genius of our ancestors in putting together certain spice and food combinations, aren’t you? There are so many of these great examples all across the globe, in so many different cuisines! Hmmm…food for thought….but lets get back to the food first:) So here are the ingredients for the Pineapple and Mango Sasav.


  • ¼ cup grated fresh coconut. I defrosted and used the frozen grated coconut.
  • ¾ teaspoon black mustard seeds, dry roasted. I used the dark reddish brown mustard seeds.
  • ½ teaspoon red chili powder, or to taste
  • 1 big juicy, ripe mango or 2 medium ones, cut into chunks and the flesh around the seed pulped
  • 1 cup fresh pineapple chunks. Choose a juicy, ripe pineapple too.
  • 1/2 apple, cut into smaller dice
  • sea salt to taste

To make the Sasav-

  1. Grind to a fine paste  the coconut, roasted mustard seeds and the red chili powder.

    The finely ground 'masala' paste
    The finely ground ‘masala’ paste
  2. Add to the rest of the ingredients, mix and serve!

See how easy it is? But the taste will bowl you over !Plus this is a ‘no cooking required’ recipe! I am taking this to Angie’s Fiesta Friday. Come join the party and check out the amazing talent there.




49 thoughts on “Pineapple and Mango Sasav- an Heirloom Recipe

Add yours

  1. My mouth was literally watering as I read the ingredients on this one. I have not heard of it, but anything with mango in it has to be a winner! With the warmer weather, I’m sure it will be a hit! We hit 75 deg here today, I’ve been in my garden all day long, it’s just magical! I’ve just come in to pour myself a cocktail and sit in the patio area and check out some more blogs :). I hope you’re doing well.

    Liked by 1 person

    1. Dear Loretta,
      It is so nice to hear from you. I am doing okay. The blog is a good distraction a sit keeps us so busy. Thank you so much for asking.
      We are still freezing here because it has been so windy but most of the snow melted last weekend. I hear we are getting some snow flurries again tomorrow! So it feels good to hear about your 75 degree weather and you pouring yourself a cocktail! Sounds heavenly.
      This sasav is always a hit at the party. There is something magical when the mango and pineapple tastes come together.
      Hope you had a good Easter.


  2. Coconut and pineapple with mustard and chili? Wow! That sounds incredible, Sandhya! And you know how much I love pineapples! I will have to give this a try! Thank goodness I can use frozen coconut. The last time I had to crack open a coconut, you’d think I was building a cabinet or something. Yup! Hammer, chisel, screwdriver all involved! 😀


  3. Have heard about sasav for the very first time. It’s such an incredible dish and I don’t know why I didn’t know about it yet. I am definitely trying this


  4. I tried sasav couple of days back for the very 1st time. It’s a winner recipe at my home. It is such an incredible dish with blend of so many flavours yet very easy and quick to prepare. Thanks so much for sharing this fabulous dish Sandhya.

    Liked by 1 person

  5. Absolutely love Sasav with some steamed rice and toop. Killer combo and that perfect comfort food that reminds you of your roots. Loved the recipe, we south indians make something similar called pachadi with mustard and coconut too.


  6. Its for the first time I’ve heard of sasav, a good intro to the awesome recipe. While I was reading the post my water was literally watering. Waiting for the mango season to start again here so I can make this awesome dish.

    Liked by 1 person

  7. Sasav is a new dish to me. To me it sounds a delicious blend of tropical flavors . Thanks for introducing this easy yet delectable heirloom recipe to us Sandhya.

    Liked by 1 person

  8. with the name itself my mouth started watering. looking such a lip smacking side dish. Bookmarked. I know pineapple taste great with spices. Will try this with pineapple.

    Liked by 1 person

Leave a Reply to Malini Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

Up ↑

%d bloggers like this: