Thoroughly rinse the quinoa and place it into a saucepan with water and salt.
Bring to the boil, and reduce to a simmer until the water has been absorbed and little tails are peeking out of the quinoa.
Turn off the heat, place a piece of paper towel over the quinoa and cover with a lid. Allow to sit 15 minutes, uncover and fluff with a fork. You should have perfectly cooked quinoa with a delightful pop and slightly chewy texture. Leave to cool
Meanwhile, cut the cheeks off the mangoes and dice. Cut the skin off the flesh around the pips and squeeze it all off into the bowl; the more juicy and squished up, the better.
Combine the ingredients left in a big bowl and give a good mix. Set aside (in the fridge if it’s a hot day) until the quinoa is ready. Once the quinoa is cool, mix it in.