Mango Cucumber Salad

Prepare the dressing. Half the lime and squeeze the juice into a small bowl. Add a crushed garlic clove, a finely chopped birdseye chilli and the rest of the dressing ingredients and stir together until fully combined. Do a taste test to see if it needs more salt. Adjust if necessary then place to one side.
1 lime, 1 birdseye chilli, 1 tablespoon sesame oil, 1 tablespoon maple syrup or date paste, 1 small garlic clove, ¼ teaspoon salt
Slice the fruit. Cut the mango in half lengthways, either side of the stone. With each half, slice down into the soft fruit to make long segments. Using a spoon, scoop the slices out from the peel. Discard the mango peel and the stone. Taking the cucumber, cut it in half then slice it into long pieces lengthways, roughly the same size as the mango pieces.
1 mango, 1 cucumber
To Serve. Add the slices of fruit onto a serving dish and scatter over some torn mint and coriander leaves. With a spoon, pour over a little of the salad dressing, leaving the remainder in a dish on the side for people to help themselves.
a few coriander and mint leaves