INGREDIENTS
6 tablespoons calamansi juice
6 tablespoons calamansi juice
1 1/2 teaspoon honey
chili flakes, to taste
2 cups watermelon, seeded and cubed
2 ripe mangoes, sliced into half-moons
2 medium cucumbers, sliced into thin ribbons
1 finger chili, seeded and minced
1 bird's eye chili (siling labuyo), seeded and sliced, optional
mint leaves, to garnish
COOKING PROCEDURE
Make the dressing: Mix together all ingredients.
Carefully toss together watermelon, mangoes, cucumber, chilies, and dressing in a large bowl. Garnish with mint. Serve cold.