- 1 large mango (semi-ripe), diced
- 1 Japanese cucumber, diced
- 1 tbsp capers, rinsed
- 1 tbsp chopped spring onion
- 1 tbsp chopped coriander
- 1 tbsp chopped chilli
- 1 tbsp lemon juice
- ½ tsp olive oil
- Combine the ingredients in a mixing bowl.
- Toss lightly and serve immediately.
- (Do not keep the salsa for long because the mango will turn watery and the salsa will be soggy.)