Mango salsa

Dice a ripe but firm mango and mix it with finely chopped red onion, fresh coriander, red chilli and lime juice. Leave it for about 10 minutes so the flavours mingle, then serve.

Choose one that gives slightly when pressed but still holds its shape when diced. If it is very soft, it can turn the salsa mushy; a hard mango will taste less sweet and be difficult to cut neatly.

Put it in a covered container in the fridge promptly and eat it within two days; it is at its freshest on the day you make it. Don’t leave it at room temperature for more than two hours.

It is not ideal for freezing: thawed mango becomes soft and the onion and coriander lose their crunch. For a better texture, freeze diced mango on its own and mix the salsa fresh.

Serve it with grilled fish or chicken, spoon it into fish tacos, or put it out with tortilla chips for dipping. Its sweet, sharp flavour also works well alongside grilled halloumi.

Diced pineapple makes a juicy, tangy alternative; ripe peach or nectarine gives a softer, fragrant salsa. Keep the red onion, chilli, coriander and lime, and taste before adding extra lime.

Yes: mango chutney has 215 kcal per 100 g, compared with 47 kcal per 100 g for mango salsa. Chutney is usually cooked with sugar, while salsa is served fresh.