A fresh salsa that perfectly compliments pork, ham and gammon and is delicious with rich fish such as salmon. Lemon juice tempers the shallot whilst the juicy richness of mango means that oil isn't required.
In a mixing bowl, leave the lemon juice and shallot to soak for 10 minutes which removes any astringency. Add the rest of the ingredients, mixing well to ensure the mango is coated in lemon juice. Serve chilled or at room temperature and any leftovers keep for a couple of days in a covered container in the fridge.