1-First: place the chopped mango, ¼ cup fresh lime juice, ¼ cup fresh orange juice, 2 tablespoons honey, ½ teaspoon cumin, 1 clove garlic, and ½ teaspoon salt into a blender. Puree everything on medium speed until it’s silky smooth, which usually takes about a minute or two.

2-Once blended, transfer the mixture to a jar and slowly stir in ⅓ cup extra virgin olive oil while whisking to create a creamy emulsion. Then, mix in 1 tablespoon finely chopped medium-heat chili pepper, 2 tablespoons finely chopped cilantro, and ¼ teaspoon freshly ground black pepper. Taste and tweak the salt if needed, then chill it in the fridge for the flavors to meld.

3-Finish by storing it in an airtight container, where it’ll keep for up to a week.