Wash and clean the zucchini and tomatoes. Clean and wash the peppers. Cut vegetables into cubes. Peel shallots and garlic and cut into fine cubes. Heat 1 tablespoon of fat.
Briefly sauté the peppers, zucchini, shallots and garlic while turning. Add tomatoes and stock, bring to the boil and braise for about 2 minutes. Wash coriander, shake dry, pluck leaves from stalks and chop.
Peel the mango and cut the flesh into cubes. Wash and clean the chilli and cut into fine cubes. Add mango, chilli and coriander to the vegetables. Season with salt and sugar. Clean and wash the corn.
Heat 2 tablespoons of fat in a large frying pan, fry the corn on the cob for about 10 minutes while turning it and season with salt. Arrange corn on the cob and salsa on plates. Tear flatbreads into pieces and add to the pan.