Preparation time: 15 minutes.
Cooking time: Burgers -10 minutes, salsa - none
Serves: Enough for 6-8 burgers
finely grated zest and juice of 1 lemon and 2 limes
2 cloves of garlic, peeled and crushed
1-2 tsp caster sugar
1 large, ripe mango, peeled, stoned and chopped very finely (see tip in method)
1 tsp red chilli, chopped very finely
6 spring onions, chopped very finely
3 tbsp virgin olive oil
2 tbsp chopped fresh mint
2 tbsp chopped fresh coriander
1 x 85g bag WATERCRESS roughly chopped
salt and freshly milled black pepper
6-8 pork or beef burgers
olive oil


1. Pre heat the barbecue or grill.

2. Take the mango and stand it on its end. Using a sharp knife carefully cut down each side of the flat stone, keeping the knife as close as possible. These halves are known as the ?cheeks? of the mango.

3. Cut each ?cheek? into quarters then carefully slice away the flesh from the skin. Finely chop into small pieces.

4. Place the mango into a large glass, or stainless steel bowl.

5. Add the lemon and lime juices and zests, garlic, sugar, chilli, spring onions, olive oil and season well with salt and freshly milled black pepper. Stir well.

6. Cover and leave to marinate for 1 hour, just before serving add the WATERCRESS, mint and coriander. Re-season.

7. You may need to add a little more oil if you want to.

8. Rub the burgers with a little olive oil and grill over medium coals or under a medium grill for 8-10 minutes, or as per manufacturer?s instructions, until well coloured and cooked.

9. Serve in or out of buns with a large spoon of salsa and a little sour cream.