I am not keen on mixing fruit with savoury. No chicken stuffed with apricots, or couscous full of sultanas. It just doesn't work for me. So when my good friend Vicki in Bangalow, Northern New South Wales, prepared this dish for us on arrival at her home, I was not filled with anticipation. I love mangoes; as a dessert or a snack. But was not looking forward to the combination with nuts and avocadoes, chillies and fish sauce! If they had been green grated mangoes or pawpaws, that would have been different; as they are salad ingredients and not sweet.

But yes, you guessed it; the end result was incredibly delicious. We went back for seconds and thirds in favour of the BBQed Bangalow pork sausages, Aussie prawns and beautifully cooked steak even. It is the combination of flavours melding together that works wonders. Don’t leave anything out of the recipe!

On a large platter layer up the following ingredients:

Leaves of 2 Cos lettuces

2 large avocadoes, sliced

2 mangoes, cubed

½ red onion, finely sliced

½ bunch mint, roughly chopped or torn

½ bunch coriander, roughly chopped or torn

50gms roasted, salted cashews

50gms roasted, salted peanuts

50gms shredded coconut, toasted

Dressing:

2 chillies, seeded and chopped

4 garlic cloves, crushed

2 tablespoons caster sugar

1½ tablespoons fish sauce

6 tablespoons fresh lime juice

Mix the dressing well in a jar or bowl and then drizzle all over the salad.