1 mango 200 g (7 oz) ripe tomatoes, skinned, deseeded and chopped
1 green chilli, deseeded and finely chopped 1 tablespoon chopped mint
1 tablespoon chopped fresh coriander juice of 1 lime 1 tablespoon olive oil
pinch of sugar freshly ground black pepper


1.For the salsa, cut the manga lengthways either side of the thin central stone. Cut away the skin from the flesh. Finely chop the flesh and place in a bowl with the tomatoes.
2.Add the remaining salsa ingredients. Cover and refrigerate for at least 30 minutes to allow the flavours to infuse. (The salsa will keep for up to 1 week in the refrigerator)

Leave a Reply

Your email address will not be published.