Ingredients:

  • 2 large ripe mangos (approx. 680g), peeled and diced into 1/2-inch cubes
  • 2 medium Roma tomatoes (approx. 120g), seeded and finely diced
  • 1/2 cup red bell pepper (75g), finely chopped
  • 1/3 cup red onion (50g), very finely minced
  • 1 medium fresh jalapeño (15g), seeded and minced
  • 1/2 cup fresh cilantro (15g), loosely packed and chopped
  • 2 tablespoons freshly squeezed lime juice (30ml)
  • 1/2 teaspoon sea salt (3g)
  • 1/4 teaspoon chili powder

Instructions:

  1. Dice the mangos using the 'Hedgehog' method: slice the cheeks off the pit, score the flesh in a grid pattern without piercing the skin, then invert the skin and slice the cubes away. Finely mince the red onion and jalapeño.
  2. In a large non-reactive mixing bowl, combine the freshly squeezed lime juice, sea salt, minced red onion, and minced jalapeño. Let the mixture sit for 3 to 5 minutes to macerate, which softens the onion's bite and infuses the juice with heat.
  3. Add the diced mango, tomatoes, and red bell pepper to the bowl. Use a silicone spatula to gently fold the ingredients together until evenly coated with the lime dressing.
  4. Fold in the chopped fresh cilantro just before serving to maintain its bright color and texture.