Mango and Avocado Salsa

From Margaret Johnson's "Christmas", booklet available from newsagency.

Preparation: 8 minutes

1 ripe, firm avocado

1 ripe, firm mango

1 red onion, finely diced

1 red chilli, finely diced

zest and juice of 1 lime

2 tblspn pickled ginger, cut into fine threads

1 tspn garlic

2 tbsp olive oil

1/2 tspn salt

freshly ground pepper

1/2 cup coriander, coarsely chopped

Peel the mango, cut both cheeks from the seed. Cut into fine dice. Cut the

avocado in half and remove the stone. Using a spoon, scoop the flesh from the

skin and also cut into fine dice. Combine the avocado and mango and rest of the

ingredients and allow to sit for an hour for the flavours to marry.

Serve with cold meats