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