Mango Wedges with Chili

The natural sugars in fresh mango or papaya taste brighter and more complex with a sprinkle of salt and chili powder.

  • Servings: 8
Mango Wedges with Chili

Source: Martha Stewart Living, May 2008


  • 4 ripe mangoes or papayas, peeled and cut lengthwise into spears
  • 1 teaspoon dried ancho-chili powder or cayenne pepper
  • 2 teaspoons coarse salt


  1. Place fruit upright in cups. Arrange chili powder and salt in dishes. Sprinkle some over fruit, serving the rest on the side.

Cook's Notes

Choose mangoes or papayas that are ripe, but not too soft. Either a sharp paring knife or a vegetable peeler work well for peeling the fruits.


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