Prep time: 15mins  

Cooking time: None  

Serves: 4 

• 2 Kensington Pride Mangoes  
• 1 Lebanese Cucumber 
• 1 Corn on the cob  
• ½ Punnet mix Italian salad leaves  
• 2 birds eye chillies (Optional) 
• 1 Tbsp Chopped Parsley or coriander (Optional) 
• 3 Tbsp Agave Syrup  
• 1 Lime juice  
• ¼ Cup olive oil  
• Salt and Pepper 

METHOD 

1. Slice off the mango cheeks and cut them into 3 pieces. Slice the skin off with a sharp knife and finely slice the mango flesh. Set aside 

2. Finely slice the cucumber into disks. 

3. Remove the husk form the corn cob and slice off the corn kernels with a sharp knife.  

4. Finely slice the chillies if using and finely chop the coriander or parsley. 

5. In a mixing bowl mix the agave and the juice of 1 lime. Then slowly add the olive oil until well combined, season with salt and pepper. 

6. Layer the salad leaves with the cucumber, mango, chillies and scatter the corn kernels.

7. Drizzle with the agave and lime dressing and serve cold or at room temperature.