Green Salad with Mushrooms and Chile Pepper-mango Salsa
Peel mango and cut the flesh from around the pit. Dice mango flesh into cubes. Slice chile peppers lengthwise, remove the seeds and chop finely. Rinse lime in hot water, finely grate the zest and squeeze juice. Trim scallions, rinse and finely chop. Mix mango with chile peppers, lime zest and lime juice. Stir in scallions and olive oil. Season with salt, pepper and sugar. Refrigerate for 30 minutes.
Trim lettuce, if necessary, rinse and spin dry. Clean and slice the mushrooms. Arrange the salad leaves with the mushrooms and chile pepper-mango salsa on plates.