Collect together your equipment (see Recipe Notes below) and ingredients.

Prepare all your ingredients:

Mango – chop the mango flesh into small cubes. To do this, I leave the skin on and cut the cheeks from the the mango. I score cubes into the flesh, push in from the skin side to invert the cheeks, and then remove the cubes of mango from the skin. Chop any flesh from the stone and cube these as well.

Avocado – half the avocado and remove the stone. Peel away the skin and chop the flesh.

Coriander – large stems removed and finely chopped.

Mint – stems removed and the leaves finely chopped.

Spring onions – trimmed and chopped.

Red chilli – stem and seeds removed and finely chopped.

Lime – juice only.

Place the chopped avocado in the base of the bowl and cover with the chopped mango.

Add the finely sliced spring onions, chopped herbs and chilli and cover the mango.

Squeeze over the lime juice and add some salt and pepper to taste.

Just before serving, toss the salad. It is important not to toss the salad until you serve – covering the avocado with the mango and lime juice will prevent it from browning and keep it lovely and fresh.