mango and rose dessert

Mango and Rose Dessert

4 large firm but ripe mangoes
Juice of 2 limes
2 tablespoons honey
1 teaspoon rose water
1 tablespoon edible rose petals, either fresh or dried (optional)

To prepare mangoes, slice a thin piece off the top and bottom of each fruit. Using a sharp paring knife, cut away long thin strips of the skin, continuing until all the skin has been removed. Cut away on both sides from the long, thin pit inside the mango. (You can see the placement of the pit at the cut-away top.)

Lay mango halves on their flat sides, rounded tops up. Following the length of the mango, cut even, thin, tongue-shaped slices. Arrange the slices attractively on a platter.

Combine lime juice, honey and rose water. Spoon over mango slices and sprinkle with rose petals if serving immediately. To serve a few hours later, cover platter tightly with plastic wrap and refrigerate up to 3 hours, sprinkling with petals just before serving.

Yields 6 servings.

One comment on “mango and rose dessert

  1. Toya Leto on

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