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Author Notes: One of the first recipes I made with mangoes this season± —Kitchen Butterfly
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
Freshly ground black pepper, to taste
Pinch of Salt
- 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.
- Finish with crushed pink peppercorns and some black pepper
- This recipe was entered in the contest for Your Best Mangoes