½ Red Onion – peeled and very finely sliced
Juice of 1 fresh lime
Pinch of Salt
1 Mango – peeled, destoned and ‘spiralized’ or finely shredded
1 large medium Red Chilli – deseeded and finely shredded
Good splash of Sweet Chilli Sauce
Fresh Coriander Leaves – finely chopped
Croustade cases

  1. Place the red onion and in a medium sized bowl and squeeze over the lime juice and a pinch of salt and mix together. Set aside for about five minutes.
  2. Add the mango and chilli to the bowl and mix again.
  3. Add the sweet chilli sauce and give a final stir to ensure everything is nicely coated. Mix in the coriander leaves.
  4. Divide the mixture between the cases by twisting the mixture onto a fork and gently turning into the croustade cases.
  5. Serve immediately.
Handy tip

We would use a slightly green (under-ripe) mango as they have a little more bite and acidity than fully ripe, sweet mango making them more suitable for this zingy dish.

Did you know

Bangkok was once criss-crossed by dozens of canals or “khlongs”, and its buildings stood on stilts, earning it the nickname Venice of the East.