Mango and Avocado Salad

Start by cubing the mango. To do this cut off the 'cheeks' - these are the flatter side that will allow your knife the cut straight down, you can then follow the shape of the stone to cut the other two sides off.

For the cheeks: Start by removing the skin from the two 'cheeks' by scoring the flesh down to the skin - but don't cut all the way through - so you make a grid of cubes around 1cm (1/2 inch), then push the centre of the mango from the skin side so the cubes pop up. Remove these carefully with a knife and add to a large bowl.

For the other sides: Remove the skin with knife by slicing underneath it. I like to start from the centre, cut down to the skin and slide my knife under the first half off then turn and repeat for the other side; be careful as mango can be slippery so you might want to hold it with a clean tea towel. Cut into cubes and add to the bowl with the rest of the mango.

Now for the avocado: cut around the full circumference of avocado stone lengthways then twist the avocado halves in opposite direction to reveal the flesh. Gently remove the stone from the avocado with a small spoon, then use that spoon to push around the edges and under the flesh and release the avocado from it skin. Like the mango cut into 1cm (1/2 inch) chunks and add the bowl.

Now for the easy part! Halve the cherry tomatoes and thinly slide the red onion and add to the bowl with the mango and avocado.

In a small jug, add the olive oil and juice of 1 lime along with a little salt and pepper, whisk together then pour over the salad.

Finally sprinkle with some finely chopped fresh coriander/cilantro and gently mix everything together so your salad is coated in the dressing. This salad goes great with grilled/bbq chicken or pork.