Sold as a snack in Zanzibar, this carved mango flower is easier to make than it looks. The sweet and tangy flavour of the fruit is perfectly balanced by the addictive heat of the chilli salt, making it an irresistible summer-time snack
| Calories | 218 |
| Fat | 1.6g |
| Saturates | 0.4g |
| Protein | 3.2g |
| Carbs | 59.5g |
| Sugars | 46.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFCombine the smoky chilli salt ingredients in a bowl then store in an airtight container until needed.
Combine the salt, chilli flakes, chilli powder and paprika in a bowl then store in an airtight container until needed.
Slice approx. 2cm off the end of each mango. Insert the wooden skewers firmly. Using a Y peeler, peel both mangoes.
Working from the bottom up, at an angle, cut slices into a mango all the way around the base to start forming the ‘petals’. Continue this process all the way around the mango until you reach the top. Repeat with the second mango.
Squeeze half a lime over each mango, sprinkle over the smoky chilli salt and serve.
