* zest from 2 mandarin oranges
* 1 large dried chili peper of your choice (I used an aji amarillo), toasted in a dry skillet, seeds removed
* 2 teaspoons coriander seeds, toasted in a dry skillet
* 1 tablespoon sesame seeds, toasted in a dry skillet
* salt
* 2 ripe mangos
* a few mint leaves, chiffonade
1. If you have time, spread the mandarin zest out on a plate and allow to air dry for a couple of hours. If not, it will still work.
2. Combine the zest, toasted chili pepper, and toasted coriander seeds in a spice grinder or mortar and pestle. Grind until it is a fairly fine powder. Add the toasted sesame seeds and a big pinch of salt and grind just a little more, leaving the sesame seeds partially intact.
3. Peel the mango. Using the same peeler, a mandoline, or a sharp knife, thinly slice the flesh. Toss with as much of the spice mix as you like, reserving a little to sprinkle on top.
4. To serve, garnish with a bit more of the spice mix and the mint leaves.
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