Colombian street food varies from region to region, but on the coast, mango is used with seafood and as a tasty snack by itself, for example shrimp and mango ceviche or simply as mango biche (which is shredded green mango with salt, pepper and lime juice). I like the odd squirt of lime when I cut up mango as a delicious flavour enhancer, but the Colombians got me thinking how else we can be creative with mango.

This simple recipe,plays on the idea of mango with salt, adding honey for a balance of sweetness and also some slightly untraditional Colombian flavours of chilli and fresh coriander, but both flavours that enhance the mango. De-seeding the chilli means you get the warm tingle, but no overpowering heat, which would ruin the flavour.

Preparation time: 2 minutes

Cooking time: nil

Ingredients:

• 1 mango
• Large pinch of Maldon sea salt
• Honey (runny not set)
• ½ small red chilli (medium heat) – de-seeded and finely chopped
• Handful of fresh coriander

Recipe:

1. Finely chop the chilli and the coriander leave
2. Cut your mango into bite sized pieces and arrange on a serving plate.
3. Drizzle with honey, then sprinkle over the sea salt, finely chopped chilli and coriander.
4. Serve with toothpicks to skewer the individual pieces and extra salt.