You can keep the flesh on the skin, "porcupine-style."
2 cups diced Champagne (or Ataulfo) mango
1 tablespoon fresh lime juice
Aleppo pepper or crushed red pepper flakes
Maldon sea salt
Est. added sugars 0g
How to Make It
Combine diced mango and lime juice; toss well to coat. Divide mango mixture evenly among 4 small bowls. Sprinkle each serving with a dash of Aleppo pepper or crushed red pepper flakes and a dash of Maldon sea salt.
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