Chilli lime mango with pumpkin seeds
Mango with lime, salt and chilli is a simple trio that works: sweet, sour and a little hot. A snack, a side or a quick dessert.
- Time
- 10 min
- Serves
- 2
- Kind
- Snacks
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Toast the pumpkin seeds in a dry frying pan over a medium heat for 3 minutes, shaking often, until they puff and pop. Tip onto a plate.
- Cut the cheeks from either side of each mango stone, score the flesh in a criss-cross and slice it away from the skin. Or simply peel the mango and cut it into wedges.
- Arrange the mango on a plate. Squeeze over the juice of the lime and add a pinch of salt.
- Sprinkle with the chilli flakes and the toasted seeds, and tear the mint leaves over the top.
- Eat it straight away, while the mango is cool and juicy.
Tip Use a very ripe mango; if it is firm, leave it in the fruit bowl for a day or two first.
Per portion
| Energy | 219 kcal |
| Protein | 6 g |
| Carbohydrate | 30 g |
| of which sugars | 28 g |
| Fat | 8 g |
| of which saturates | 2 g |
| Fibre | 5 g |
| Salt | 0.01 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- mango2
- lime1
- chilli flakes½ tsp
- pumpkin seeds30 g
- mint½ bunch
