Mango Recipe

Peel and cube mango

Wash the mangoes. Stand one mango upright and slice off the two large cheeks along the seed. Use a knife to score the flesh in a crosshatch pattern without cutting the skin, then push the skin outward and slice the cubes off with a knife. Alternatively, peel the mango and slice into 1/2-inch cubes. Repeat with the second mango. Reserve about 1/4 cup of small cubes for garnish.

Juice the lime and finely chop or tear the mint leaves. Keep a few whole mint leaves for garnish.

In a small bowl, whisk together the honey (or agave), lime juice (from the 1 lime), salt, and if using, the ground chili powder. Whisk until the honey is fully incorporated and the salt is dissolved. Taste and adjust: add more honey for sweetness, more lime for brightness, or a pinch more salt to enhance flavors.

Place the cubed mango in a medium bowl. Pour the dressing over the mango and gently toss to coat all pieces. Add the chopped mint and toss lightly so the mint is distributed. Let sit 5–10 minutes to allow flavors to meld.

If serving with yogurt: spoon the yogurt into bowls, top with the dressed mango, and sprinkle with toasted coconut flakes and reserved mango cubes. Garnish with whole mint leaves and an extra squeeze of lime if desired.

If serving as a chilled fruit salad or snack: add crushed ice to serving bowls or a large platter before adding the mango, or chill the tossed mango in the refrigerator for 15–20 minutes. Finish with toasted coconut and mint garnish.

For a smoothie, place the remaining mango cubes, the 1 cup yogurt, 1/2 cup crushed ice (from the optional ice), and 1 tablespoon of the honey-lime dressing into a blender. Blend until smooth. Taste and adjust sweetness or lime; add a splash of water or more ice to reach desired consistency. Pour into glasses and garnish with a mint leaf and a sprinkle of toasted coconut.