Green Mango and Squid Salad

THIS SALAD RELIES on the sour, crisp succulence of unripened mango, its skin still green, for its success. If one is not available in your supermarket or Asian food store, then have a look in an Indian market. You may find joy (and your mango). Choose a fruit that is hard, shiny and green. Do not use a mango that is half-ripe — better to use a very green apple, dressed in a little lime juice. Prawns or mussels could also be substituted for the squid.