'Salsafy' your mango. Finely chop a couple of mangoes and onions, an avocado, a generous handful of coriander and a couple of chillis, add 1/2 a teaspoon each of toasted cumin (jeera) and chilli powder, the juice of a lemon and salt to taste.

Mix well with your hands, squishing things just a little as you do so. Serve with tortilla chips or papad.

Salad: Spicy Mango and smoked chicken salad

I serve this with iceberg lettuce leaves. Roll spoonfuls of the salad into lettuce wraps and enjoy the contrasts of flavours and textures.

Sweet Mango savoury chicken and spicy chilli, warm salad and cool crunchy iceberg lettuce. Great for a light summer meal.

For a mango twist to your salad course place equal parts of diced mango, chopped smoked or cooked chicken, one diced onion, a cup of celery sliced fine and one minced chilli in a large glass bowl.

Add a generous glug of olive oil, a tablespoon of chilli oil, a handful of finely chopped coriander, a squirt of lemon and salt to taste. Toss well and allow to stand so flavours combine. Serve with a platter of chilled iceberg lettuce leaves.

OR

Put the same salad on a stick

Dice the chicken and mango into bigger chunks but finely chop the onions and celery. Mix, with all the other ingredients above and allow to stand for a while.

Then skewer mango and chicken pieces alternately on sate sticks, arranging on a platter as you go. Pour leftover juices and bits from the bowl over and refrigerate till ready to serve.

You won't need to wash the platter, it will be licked clean! (Eliminate chillies and the kids will love this treat)

In the photograph: Mangoes served with red wine

Photograph: stock.xchang