Cut the heart into 2-cm dice. Rub with the garlic, pimenton, cumin and
When it’s ready, drain the marinade from the heart and discard it. Thread the meat onto skewers and bring to room temperature.
Make the salsa. Peel the mango, remove the flesh from the stone, then cut the flesh into small dice and place in a bowl. Slice the radishes and add these to the mango, along with the spring onions, the sliced pickled chillies, coriander, parsley and lemon juice. Mix it together and taste for seasoning, then mix in half the remaining olive oil.
Brush the remaining olive oil over the ox heart skewers then grill over a moderate-high heat, turning them as they colour. If you cook the heart too much it will become quite dry and tough.
Serve straight from the grill topped with the salsa and with a few spare chillies to the side.
© 2010 Peter Gordon. All rights reserved.