Recipe courtesy of Sunny Anderson
57 min
45 min
12 min
4 servings


  • 4 ripe mangoes
  • 4 limes
  • 2 tablespoons chili powder
  • 2 tablespoons salt


Special equipment: 4 pairs wooden chopsticks, still attached, or sturdy candy sticks

Holding the mango vertically, stem end down, push chopsticks carefully but firmly upward right into the pit or as close to the pit as possible. Peel the mango, using the chopsticks to sturdy your grip. Working from bottom to top starting at the mango's midpoint; make 3 cuts into the flesh at a slight downward angle almost to the pit, being careful to keep the petals attached to the pit at their base. Gently bend each cut-away from the pit as if opening a petal. Rotate the mango about 60 degrees. Repeat process until the entire mango has been cut to look like a flower. Repeat with remaining mangos. Squeeze lime juice over mangoes and sprinkle with equal amounts chili powder and salt before serving.

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