Driving down to southern California every year we always stop at this little farm in Salinas, CA that sells fruit. Inside the tent every year I buy bags of chili spiced mango so tried of only getting them once a year I can finally create my own. I love taking them on hikes, or to keep as a snack inside a jar. They’re full of taste and something I refuse to live without.
- mango, stone removed and flesh scored
- 2 tsp olive oil
- tsp chili flakes
- 1 tbsp clear honey
- lime, juice only
- 2 lime wedges, to garnish
- icing sugar, for dusting
- Preheat the grill to the highest setting. Place the mango on a small non-stick baking tray.Drizzle the mango with the olive oil and sprinkle over the chili flakes, honey and lime juice. Place the mango under the hot grill for 3-4 minutes, or until golden-brown. To serve, garnish with lime wedges and dust with icing sugar.
- Use a dehydrator to preserve them making a dried fruit. Sprinkle with sugar and keep in it there for an hour.