Description
Few fruits announce summer quite as enthusiastically as a ripe mango.
Mangoes have soft, juicy flesh with a rich, sweet flavour and can be eaten fresh or used in smoothies, chutneys, salads, sauces, desserts and preserves.
Green mangoes can also be used in savoury dishes and pickles, giving you options before the fruit is fully ripe.
A little tip: Mangoes ripen beautifully at room temperature. Once ripe, pop them into the fridge if you need to slow things down.
Mango & Chilli Salsa
Ingredients
1 ripe mango
1 spring onion
Small amount of fresh chilli
Juice of ½ lime
Pinch of salt
Method
Peel and dice the mango.
Finely slice the spring onion and chilli.
Mix everything together with the lime juice and salt.
Leave to stand for 10 minutes before serving.
Serve with grilled chicken, pork, fish or quail.
Tammy’s tip: Start carefully with the chilli. Especially if the chilli came from my garden and you aren’t entirely sure which small orange menace I’ve handed you.
