3 limes, juiced and zested
2 tbsp agave nectar
1/2 tsp chili paste
1 tbsp unsalted butter
3 mangoes
1/4 cup coconut milk
1/4 cup loosely packed hand-torn fresh mint leaves

To make the chile honey: In a blender, combine the lime zest and juice, agave nectar, chili paste, and 1/4 cup water. Blend on a low setting until smooth.

To cook the mangoes: In a large skillet, melt the butter over medium-high heat. When the butter begins to bubble, add the mangoes and cook without stirring for 30 seconds. Stir in the coconut milk and mint.

Transfer the mango mixture to a serving platter. Serve with the chile honey drizzled over the top.