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