Strawberry and mango is a sublime combination, but the fruit needs to be at its peak. Try it with an unripe chalky mango and strawberries picked before they are ripe and the result will be disappointing. But get it right and it is simply gorgeous.
Ripen a mango at room temperature unit it barely gives under gentle pressure. Choose strawberries that are red all the way through, and do the sniff test! Close strawberries that actually smell like strawberries (the scent should be sweet and intoxicating). Peel the mango, slice off the cheeks (the fleshy sides) and any extra fruit from the other sides and ends, and cut into bite-sized pieces. Hull and slice strawberries and put all the fruit in a bowl with a few baby mint leaves (or tear up larger leaves if that is what you have). Stir once or twice, then leave the fruit for 30 minutes, and toss gently again. That’s it! No sugar required, no ice cream, no cream, nothing, just a bowl of glorious fruit. If serving at the end of a meal, add a few cubes of the fruit to a glass of wine and finish it off that way!
If you want to prepare it ahead, cover and refrigerate. I personally prefer the fruit at room temperature because it has more flavour and the mango has a melting texture which I love. But it’s up to you. Add a handful of pomegranate seeds for a pop of colour and texture if you have them.