Mango-Chili Salsa

What you need

200gr diced mango flesh

100 g (5 oz) mango puree, you may prepare this with the remaining flesh around the seed and the trimmings of the mango fillets when cutting the dice

90 g ( 3 oz) red or green bell peppers, diced

50 g (1 2/3 oz) red onions

10 g coriander leaves, chopped roughly

salt to taste

white pepper from the mill

1 piece lime, juice only

2 piece red finger chili, chopped

30ml (1 fl oz) virgin olive oil

What to do

In a bowl, combine all ingredients except the coriander leaves. Season well and chill in the refrigerator for at least 30 minutes.

Add the coriander just before serving