- Serves: 4
- Prep Time: 10 minutes
- Effort: easy
- 1 large ripe mango
- 0.5 red onions, finely chopped
- 1 green peppers, halved seeded and finely diced
- 0.5 small red chillies, halved seeded and very finely chopped
- 3 tbsp chopped coriander
- 1 grated lime zest, and juice
- 3 tbsp olive oil
- 1 pinches black pepper
Half the mango by slicing off the sides close to the stone. Peel off the skin with a potato peeler and dice into small pieces.
Mix with the onion, pepper, chilli and coriander.
Mix the limejuice, rind and olive oil together and season with salt and pepper.
Pile into a serving dish and serve with barbecued venison.
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