I could very easily eat several mangoes a day - they are my orange crack cocaine. Much like avocados and pears, it always feels like one of life's small victories when you cut into a perfectly ripe one, and a total first world tragedy when you miss that narrow window, and get an under or over ripe fruit instead.
This recipe is a nice way to play around with the natural sweetness of mangoes, adding a spicy kick and some tart lime. This dish goes really well with curries, such as red lentil or dahl, and makes a lovely companion for simple grilled or roasted meats or fish.
What's the A to V?
Mangoes are a great source of beta-carotene which the body can turn into vitamin A. They're also high in vitamin C as well as containing potassium.
Ingredients (serves 4):
1 mango, peeled and chopped into bitesize chunks
Juice of half a lime
1/2 a small red onion, finely diced
1 red chilli, deseeded and finely chopped
4-5 coriander sprigs, finely chopped
1 tsp of olive or sesame seed oil
Method
Place all your ingredients once sliced and diced into a bowl. Squeeze your lime over the top, drizzle over your oil and mix. Taste to see if you need a bit more lime or not, and serve.