Refreshing, cool and tasty, this chunky mango salsa is the perfect accompaniment to lots of meals, in particular spicy BBQ meats and fish. Best made in advance to allow the flavours to really mingle and develop; this is ideal to serve at a summer BBQ where you can prepare in advance but deliver an impressive colourful bowl of punchy sweet flavour.  That said – I make this all year round and serve with a spicy and smoky oven roasted spatchcock chicken and sweet potato fries.

Ingredients (Serves 6-8 as a garnish)

Mango 1 whole fresh, skin removed and diced
Red onion 1 finely diced
Red pepper half, diced
Yellow Pepper half, diced
Tomato 1 diced
Cucumber 4 inch piece diced
Fresh mint leaves 5-8 leaves finely chopped
Fresh coriander leaves Small hand full roughly chopped plus extra for garnishing
Cider vinegar or white wine vinegar 1 tablespoon
Lime Juice of one lime
Sugar pinch
Salt and pepper to taste

1. Mix – put all the ingredients into a bowl and mixed together
2. Chill – cover with cling film and chill in the fridge for at least 4 hours or over night so that the flavours can really combine
3. Garnish with fresh coriander and serve with your favourite spicy meat or fish dish
4. Enjoy.