Step 1

Chop the mango into one inch squares.

Step 2

Cut the onion into quarters and then slice as thinly as you can.

Step 3

Slice the chili into thin rounds.

Step 4

Zest the lime, then halve and juice it.

Step 5

Toss everything but the salt, pepper and zest together and refrigerate it for an hour. Then toss with the sea salt and the zest, and crack the black pepper over the salad immediately before serving.