Toast the cumin seeds: Place a small, dry frying pan over medium heat. Add the cumin seeds and shake the pan gently. After about 60 seconds, you'll hear them start to pop and smell a warm, earthy fragrance rising. Once they turn a shade darker and release their aroma—about 2 minutes total—tip them into a mortar and crush lightly, or set aside whole. The sound of those seeds crackling is your cue that they're ready.

Char the sweetcorn: Husk the corn and place each ear directly onto a gas flame or a very hot griddle pan. Let the kernels blacken in patches, turning every 2-3 minutes with tongs. You'll hear the corn hiss and pop, and the kitchen will fill with a sweet, smoky smell. After about 8-10 minutes, when the kernels are blistered and browned, set them aside to cool. Once cool enough to handle, stand each ear on its end and slice the kernels off with a sharp knife—they should tumble away in a satisfying cascade.

Prepare the mango: Slice off both cheeks of each mango, avoiding the flat stone. Score the flesh in a crosshatch pattern without cutting through the skin, then push the skin upwards to pop out the cubes. Slice them off cleanly into a large bowl. The flesh should be golden, fragrant, and yielding—any resistance means it's not quite ready.

Build the base: Add the drained black beans to the bowl with the mango. The beans should be glossy and intact, not mushy. Add the charred corn kernels, the diced red pepper (cut into small, even cubes), and the finely chopped red onion. If using chilli, slice it thinly and add now. Toss everything gently with your hands or a large spoon—watch the colours tumble together like stained glass.

Make the dressing: In a small jar, combine the lime juice, olive oil, maple syrup or honey, the toasted cumin seeds, and a generous pinch of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing emulsifies—it should look cloudy and slightly thickened, and smell bright and warm all at once.

Rest and marry the flavours: Pour the dressing over the salad and toss gently. This is the most important step: cover the bowl and let it sit at room temperature for at least 30 minutes. During this time, the mango releases its juices, the beans absorb the lime, and the cumin weaves through everything. The aroma shifts from separate ingredients to a unified whole—you'll smell it when it's ready.

Finish with avocado and herbs: Just before serving, dice the avocado and gently fold it in along with the chopped coriander and torn mint. The avocado should remain in distinct, creamy chunks—don't overmix or you'll end up with green mush. Taste and adjust salt and lime juice if needed. The final salad should look glossy, vibrant, and almost too pretty to eat.