Lay the calamari tubes on a double layer of paper towels. Remove the zest of 2 limes, then squeeze out the juice to make up ¼ cup.

Combine the lime juice, lime zest, chilli and salt, to taste, in a small bowl and whisk until the salt has dissolved. Slowly add the canola oil and beat vigorously.

Dry the calamari tubes with the paper towels and heat 1 T of canola oil in a frying pan.

Fry half of the calamari tubes for 2 to 3 minutes.
Repeat with the remaining calamari. Place the warm calamari in a bowl and pour over 2⁄3 cup of the chilli-lime dressing. Leave to marinate for 15 minutes.

Pour the remaining dressing into a small jug or sauce boat and set aside. When you are ready to serve, use
a slotted spoon to lift the calamari out of the marinade and combine with the mango and spring onion.

Serve with crisp green leaves, lime wedges, a crusty loaf of bread and the rest of the dressing on the side.

This recipe was created by Mariana Esterhuizen,  the owner-chef of Marianas Home Deli and Bistro in Stanford. You can call her on (028) 341-0272 if you have any queries about this recipe.