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Mango Salsa (V)


Great with large, barbequed prawns. The lime juice makes it very zingy; I like the way it cuts through the sweetness of the mango, but if you prefer something less sharp, use less.


Serves 4 as an accompaniment


1 large, ripe mango, peeled and finely chopped

1 large ripe tomato (or 6 cherry tomatoes), finely chopped

2 spring onions, finely chopped

a bunch of coriander, finely chopped

1 small, hot red chilli, deseeded and finely chopped

juice of 1 lime

salt and pepper


Put all the ingredients except the salt and pepper into a mortar and pound with a pestle until you've reached the desired consistency. I like something sloppy but not liquid, with a few bits of fruit still visible as little cubes. Taste and season - you will probably want quite a lot of salt.


It's fine to serve straight away, but the flavours develop a bit more overnight, so feel free to leave it in the fridge for a while before eating.


Serve with barbequed prawns, or grilled halloumi kebabs.


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