Mango & Melon Salad

May  5, 2012
Author Notes

One of the first recipes I made with mangoes this season —Kitchen Butterfly

  • Prep time 15 minutes
  • Serves 4
  • 2 large mangoes, ripe but firm (about 1 & 1/2 cups)
  • 1 small honeydew melon (about 1 cup)
  • 2 tablespoons shredded mint, plus extra small mint leaves to garnish
  • Pinch of red peppercorns, roughly crushed
  • Freshly ground black pepper, to taste
  • Pinch of Salt
  • Herb oil (rosemary,etc)
In This Recipe
  1. 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.
  2. Finish with crushed pink peppercorns, some black pepper and a drizzle of herb oil

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