Mango, Lime & Chilli Shrimp

I served this as a small starter on Mother's Day, but I first learned it from Tesse's friend Lena, who was hosting Tesse's hen party a few weeks ago. She made this, and I had to recreate it myself. It's very simple, just five ingredients plus salt. This is not a very exact recipe, and you can vary it as you see fit. More mango? Go ahead! Less? More onion? Less lime? Really, taste and see what suits you, there's no right or wrong in cooking. At least not in cooking this.

Mango, Lime & Chilli Shrimp

fresh shrimp, peeled, or peeled shrimp in brine, about 200 g or a little more
150 g diced mango (1/2-1 mango will be fine)
1/2-1 red onion, finely diced
the juice from 1 lime
3-4 tbsp sweet chilli sauce (thai style)
salt

If the shrimp are brined, leave them in a colander to drain off, and give them a little squeeze. Mix with mango and onion, press over the lime and mix in sweet chilli sauce. Season with salt.

Serve on nachos, bruschetta, crostini or anything else you'd like - it'd be nice on salad leaves too, for a lighter starter.

Recipe in Swedish:
Räkröra med lime och mango