I am not usually a fan of using fruit as part of a savoury dish but in this case I make an exception. This mango salasa is a great accompaniment to barbequed meat, fish or chicken and always goes well as a side dish for vegetarian curries. One of my favourite ways to eat this is with my coconut, lentil and spinach curry. The sweetness of the mango is offset by the fresh and zingy coriander and chilli flavours. A Good squeeze of lime balances the flavours out perfectly. This is best enjoyed after it has had about half an hour to sit in the fridge. Suitable for vegans.

Serves 6 (as an accompaniment)

• 1 mango (not too ripe)
• 2 tbsp cider vinegar
• 1 handful of roughly chopped coriander
• ½ a small red onion, finely diced and soaked for 5 minutes in cider vinegar)
• ½ a finely diced green chilli
• Juice of one lime
• ½ tsp red chilli flakes (optional)
• Salt and pepper to taste

1. Finely dice the red onion and mix with cider vinegar. Set aside.
2. Dice chilli and mango.
3. Mix onion, chilli, mango together and add in your chopped coriander.
4. Season with the lime juice and chilli flakes (if using).
5. Add salt and pepper to taste.

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