- 1 pineapple, peeled and halved
- 1 mango, finely diced
- 3 limes, zested and halved
- 3 T caster sugar
- Sea salt, a pinch
- 1 green chilli, seeded and finely diced (optional)
- 1 x 40 g tub Woolworths Simply Toasted coconut
Slice the pineapple very thinly and fan loosely on a plate. Sprinkle the mango over the pineapple.
Place the lime zest and sugar in a mortar and pestle and combine. Add sea salt to taste.
Squeeze the lime juice over the fruit, sprinkle over the lime sugar and green chilli if using. Garnish with coconut and serve immediately.
Cook's note: For the best flavour results, make this carpaccio just before you serve it and use fruit at room temperature. The salt in the lime sugar will wake up your taste buds and the pineapple and mango are fantastic palate refreshers. Serve as a palate-cleanser, a side with braaied chicken or with coconut ice cream.