Mango Salsa
1 large very ripe mango
1 medium red onion
1 red chili (deseeded, if you must)
1 small bunch coriander leaves
lime juice (to taste)
salt, pepper
Peel the mango, cut the flesh carefully off the core and reserve, then discard the bone. Cut into half-centimetre dice, finely chop the onion, chili and cilantro and season with salt, pepper and lime juice to taste. Leave to macerate in the fridge for at least half an hour, overnight if you can.
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