For 2 Serving(s)

• 1 Mango, peeled
• 12 Raspberries, whole
• 1 ounce Dry hibiscus flower
• 1 pinch Jalapeno pepper, powder
• to taste Sea salt
• 1 cup Water, cold

Steps

• With a mandolin, slice the mango in 3/4” to 1” slices.
• Place water and hibiscus flowers in a pot to boil for about 3 minutes. Strain flowers and discard.
• Slow cook the remaining water until concentrated, then flavor with salt and pepper.
• Arrange the mango slices on a plate. Add the raspberries on top, and glaze with the hibiscus sauce.