• 1 green mango, peeled
  • 1 quantity blue swimmer crab


Using a mandolin, thinly slice the mango lengthways into 1.5 mm (1/32 inch) thick slices. Lay 3 mango slices, just overlapping, on a work surface to form a rough 10 cm (4 inch) square. Repeat until you have 6 squares.

Place the crab mixture in the centre of each square, then roll up the mango to form cylinders. Trim the ends of the cylinders to neaten, then slice each widthways into 3 equal pieces. Set aside.

The rolls can be made up to 1 hour in advance and refrigerated.