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Prep time
15 minutes
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Serves
4
Author Notes
One of the first recipes I made with mangoes this season —Kitchen Butterfly
Ingredients
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2 large mangoes, ripe but firm (about 1 & 1/2 cups)
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1 small honeydew melon (about 1 cup)
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2 tablespoons shredded mint, plus extra small mint leaves to garnish
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Pinch of red peppercorns, roughly crushed
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Freshly ground black pepper, to taste
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Pinch of Salt
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Herb oil (rosemary,etc)
Directions
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Peel the mango and slice off the cheeks. Then score in a grid, with a final slice to create mango chunk. Dice the honeydew melon and combine both, with a pinch of salt and mint leaves.
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Finish with crushed pink peppercorns, some black pepper and a drizzle of herb oil
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