The contrast of hot, sticky chilli with the sweet, ripe mango and tomatoes is extraordinary
Thinly slice 2 large tomatoes – I use beefsteak – and put them in a mixing bowl. Scrub, peel and very thinly slice a couple of small beetroot (a golden or candy-stripe variety is a colourful addition, but any sweet beet will do). Add to the bowl with the tomato.
Peel 1 medium-sized, ripe mango. Cut thin slices of flesh from each side of the stone and add them to the mixing bowl. Squeeze the fruit in your fist into the bowl to extract as much juice as possible, then discard the stone.
I like to eat this as soon as it is dressed, to get the mixture of hot, cold, sweet and sour.
In hot weather, I have been known to swap the beetroot for cucumber, peeled and thickly sliced and, on occasions, have tossed in a few cooked prawns and a big handful of coriander.
Continue reading… The contrast of hot, sticky chilli with the sweet, ripe mango and tomatoes is extraordinaryThinly slice 2 large tomatoes – I use beefsteak – and put them in a mixing bowl. Scrub, peel and very thinly slice a couple of small beetroot (a golden or candy-stripe variety is a colourful addition, but any sweet beet will do). Add to the bowl with the tomato.Peel 1 medium-sized, ripe mango. Cut thin slices of flesh from each side of the stone and add them to the mixing bowl. Squeeze the fruit in your fist into the bowl to extract as much juice as possible, then discard the stone.I like to eat this as soon as it is dressed, to get the mixture of hot, cold, sweet and sour.In hot weather, I have been known to swap the beetroot for cucumber, peeled and thickly sliced and, on occasions, have tossed in a few cooked prawns and a big handful of coriander. Continue reading… Food, Life and style
