Cut around the flat pit
Stand the mango upright and slice two cheeks from either side of its broad flat pit. Carefully score the flesh without cutting through the skin, then lift it out with a spoon. Trim and use the remaining fruit around the pit. Dice onion particularly finely so diners do not meet large sharp pieces. Wash your hands after handling chili and avoid touching your eyes. This is a fresh preparation, not a recipe for a canned fruit preserve.
A ripe but firm mango keeps its dice better than very soft fruit. Cut similar-sized pieces so mango, onion and herbs distribute evenly on a spoon. Drain exceptionally juicy fruit briefly before mixing. Adjust the lime last, after tasting the sweetness of the particular mango you are using. Portion with clean utensils and keep the remaining supply refrigerated.
The recipe
Serves 4
Ingredients
- 1 large ripe mango, about 10 oz / 300 g prepared flesh
- ½ red onion
- ½ red bell pepper
- 1 small mild chili
- 2 tbsp lime juice
- 2 tbsp chopped cilantro
- ¼ tsp fine salt
Method
- Remove mango flesh from the skin and pit and dice small. Finely dice onion, bell pepper and seeded chili.
- Gently combine everything with lime juice, cilantro and salt without crushing the fruit. Cover and refrigerate for 15 minutes to let the flavors mingle.
- Stir carefully before serving in a separate bowl with fish, tofu or chicken. If plenty of juice has collected, use only part of it on tacos or bread so the base does not immediately become soaked.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
