A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
Great with large, barbequed prawns. The lime juice makes it very zingy; I like the way it cuts through the sweetness of the mango, but if you prefer something less sharp, use less.
Serves 4 as an accompaniment
1 large, ripe mango, peeled and finely chopped
1 large ripe tomato (or 6 cherry tomatoes), finely chopped
2 spring onions, finely chopped
a bunch of coriander, finely chopped
1 small, hot red chilli, deseeded and finely chopped
juice of 1 lime
salt and pepper
Put all the ingredients except the salt and pepper into a mortar and pound with a pestle until you've reached the desired consistency. I like something sloppy but not liquid, with a few bits of fruit still visible as little cubes. Taste and season - you will probably want quite a lot of salt.
It's fine to serve straight away, but the flavours develop a bit more overnight, so feel free to leave it in the fridge for a while before eating.
Serve with barbequed prawns, or grilled halloumi kebabs.