Mango with chilli, lime and salt

This won’t be a new flavour combination for many, particularly if you’ve been to Mexico, bought fresh mango from the street… and then shaken Tajín (a seasoning of salt, chilli flakes and dehydrated lime) over the top. As much as anything, then, it’s simply a nudge to embellish some tropical fruit with a salted-chilli tickle, in order that you completely sate a need for a buzzy, capsaicin fix; the same treatment works with pineapple and papaya. You can find Tajín in the UK now. But I’ve also conducted a fairly wide range of tests on different fresh, flaked and powdered chillies as an alternative. While finely diced fresh chilli is enjoyable, for me the greatest success comes via relatively mild but fruity chilli flakes – pul biber (Aleppo pepper flakes), Calabrian chilli and Korean gochugaru all work well, as they each add a flavoursome hint of heat without turning the occasion into a ‘who can handle the most’ competition. It goes without saying (yet I’ll write it anyway), that the success of this sweet treat increases directly in proportion to proximity to mango season and ripeness of the fruit.

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Step 1

Cut the mango into segments and cut the skin away from the flesh.

Step 2

Squeeze half the lime juice over the fruit. Add a few crystals of salt over each piece, and then a liberal scattering of chilli flakes.

Step 3

Stir the lime zest and remaining juice into the yoghurt, and serve with the mango.