1Slice 4 large, firm, ripe mangoes. Arrange the mango slices attractively on a platter.
2Combine the juice of 2 limes, 2 tablespoons honey, and 1 teaspoon rose water. Spoon this sauce over the mango slices, sprinkle with rose petals, and serve.
Beverage pairing:Domaine de La Pigeade Muscat de Beaumes de Venise, France. This somewhat rare wine made of Muscat from the Loire has the flavor profile to perfectly mesh with this dish. Stone fruits on the palate hint at the tropical, while an unmistakable aroma of wild herbs and flowers will work pleasingly with the rose petals.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.