- Cut the mango into generous slices and arrange on the plates.
- Crumble up the goat’s cheese over the mango slices.
- Drizzle with olive oil and season liberally with Voatsiperifery wild pepper.
- This recipe is ideally made with goat’s cheese, but you can also try with fresh sheep’s milk cheese.
- For a seasonal twist, you can replace the mango with a persimmon that is not overly ripe.
Recommended grind: Medium or coarse (4 or 5)