from Vegetarian Cooking &Vegetable Classics

10-15 radishes
1 dessert apple; peeled, cored, and thinly sliced
2 celery stalks, thinly sliced
1 small, ripe mango, peeled and cut into small chunks
1/2 cup sour cream
2 tsp creamed horseradish
1 tbsp chopped fresh dill
salt and freshly ground black pepper
sprigs of fresh dill to garnish

To prepare the dressing, blend together the sour cream, horseradish, and dill in a small jog or bowl and season with a little salt and pepper.

Top and tail the radishes and then slice them thinly. Add to a bowl together with the thinly sliced apple and celery.

Cut through the mango lengthwise either side of the stone. Make even criss-cross cuts through each side section. Take each one and bend it back to separate the cubes. Remove the mango cubes with a small knife and add to the bowl. Pour the dressing over the vegetables and fruit and stir gently so that all the ingredients are coated in the dressing. When ready to serve, garnish with sprigs of dill.