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.
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