This is a recipe I've just seen on youtube and I thought I'd share it with you. It's by a Danish chef who has a restaurant in St. Croix in the Caribbean. It looks delicious, but I have yet to try it. You need to leave it 24 hours in the fridge, but I couldn't wait to post it. I'll be making some pork chops to go with it and will post the results later.
Ingredients:1 ripe Mango
1 cantalope melon
1 red pepper
1 green pepper
100g cashew nuts, toasted
handful of fresh cilantro
1 big, ripe tomato
basil oil (basil leafs blended with olive oil)
1 tsp hot chili sauce
1 lime
1 tbsp olive oil
To prep the mango, peel it with a potato peeler. Cut off a thin slice on the narrown end for it to rest on because it's very slippery. Cut down some slices until you get to the hard centre. Turn and do the other side. Then cut off any extra parts you can. 
Then cube the slices and bits.
De-seed, cut into truangual boats, remove skin and the cube the melon. All four stages are shown.
Simple lesson in chopping onions. 1. Cut off as little as possible of the root end. This is what holds all together. 2. Cut the onion in half from top to bottom. 3. Lay the onion flat side down and slice finely, vertically from the root end while holding it together. 4. (Optional) Cut once or twice horizontally. 5. slice the onion from the stem end and you will have finely chopped onion. (Ok, I'd better make another post some day with pictures).
Chop the peppers into fine cubes. Add all to salad.
Hold the cilantro at the stem and "shave" off the leafs from down and up.
Then squeeze the leafs together and chop finely from one end while moving the fingers away. Over chopping will destroy the cells and all the good flavours will run out on your chopping board. Same goes for parsley and other fresh herbs. Add to salad.
Chop the toasted cashew nuts roughly. Add.
Remove the seeds from the tomatoe and chop it finely. Add it to the bowl.
Add the basil oil.
Add the chili.
Squeeze in the juice from the lime.
Mix well, add a bit of olive oil, cover it and leave it in the fridge 24 hours. 
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