First make the mango miso dressing. Put 90 g mango in the blender with the juice of 1/2 lime, 1,5 tsp white miso and half a teaspoon of salt, and puree well. Pour in 90 ml sunflower oil in a slow, steady stream, whisking continuously, until you have a smooth dressing, then set aside.
Put 250g mixed ripe tomatoes, small ones cut in half, larger ones cut into quarters and 1/2 ripe mango, peeled and cut into chunks of a similar size to the tomatoes in a medium bowl with 80ml of the dressing and three-quarters of a teaspoon of salt, mix gently, then leave to marinate for 20-30 minutes. Drain into a colander and discard the liquid.
Meanwhile, for the herb dressing, roughly chop 5g basil leaves, 5g mint leaves and 1/2green chilli, and put them in a small bowl with 3 tbsp olive oil, a quarter-teaspoon of salt and a good grind of black pepper
Using a small, sharp knife, top and tail another lime, then cut around its natural curves to remove the skin and pith. Cut between the membranes to release the individual segments, then cut each segment into four or five pieces, add to the herb bowl and mix well.
Arrange the drained mangoes and tomatoes on a medium platter then spoon over the remaining mango dressing. Dollop the herb dressing on top and scatter over 1/2 red onion, peeled and sliced into thin rounds.Serve with 1/2 tsp nigella seeds sprinkled on top.
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