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The MOST POPULAR Fruit of the Summer
by Alice Osborne
 I’m not sure who says so, but the news on the streets is that the MANGO is the most popular summer fruit, at least this year. This isn’t that much of a surprise, really. Besides how yummy it tastes, the health benefits alone make it a must-have in my summer fruit bowl. Consider this:
 Mangos are bursting with antioxidants.
They’re an excellent source of vitamins A and C.
They’re an excellent source of dietary fiber.
With only 110 calories for one serving of mango, we can snack decadently!
The National Mango Board (who knew there was such a thing?) provides some great information and terrific recipes for mango use. For breakfast, create a Mango Coconut Smoothie with soothing green tea, creamy yogurt, coconut extract and tropical mango:
Mango Coconut Smoothie
Serves 2
 2 green tea bags
1/4 cup boiling water
1 large ripe mango, peeled, pitted and diced
2/3 cup vanilla yogurt
1/4 teaspoon coconut extract
6 ice cubes
Place tea bags in water and let steep for 5 minutes. Squeeze all liquid from teabags and pour into a blender. Add remaining ingredients and puree until smooth. Recipe tip: Instead of adding ice to the smoothie, freeze mango nectar in ice cube trays for extra flavor. Prep Time:10 minutes.
 Download this recipe.
Or host a festive lunch starring Mango Avocado Chopped Salad with Warm Chorizo and a cool Gingered Mango Soup. Enjoy the complex flavors of citrus, mango and avocado blended into a creamy dressing for the salad that highlights crisp romaine, bite-sized peas, spicy chorizo and sweet mango. Balance the salad with the soup's smooth flavors of coconut milk, yogurt, cool cucumber, biting fresh ginger and juicy mango.
Mango Avocado Chopped Salad
 Dressing:
1/2 cup orange juice
2 tablespoons fresh lime juice
1/4 teaspoon sea salt
1 clove garlic
1/2 ripe mango
1/2 ripe avocado
1/4 cup fresh cilantro leaves
Salad:
8 cups thinly sliced hearts of romaine
1 1/2 ripe mango, diced
1/2 cup small peas
1/3 cup minced red onion
4 ounces firm Spanish-style chorizo, casing removed and chopped (about 3/4 cup chopped)
1/2 ripe avocado, diced
Freshly ground pepper to taste
For the Dressing:
Puree orange juice, lime juice, salt, garlic, mango and avocado in a blender or small food processor until smooth. Add cilantro and blend until finely chopped; cover and refrigerate until ready to serve.
For the Salad:
Toss romaine, mango, peas and red onion together in a large bowl. Place chorizo in a small skillet over medium-high heat for 5 minutes or until nicely browned and crisp; drain on paper towels. Add dressing to salad and toss well to coat. Stir in avocado and warm chorizo and toss lightly. Serve immediately. Prep Time: 15 minutes, Cook Time: 5 minutes.
Download this recipe.
Gingered Mango Soup
 4 ripe mangos, peeled and pitted
1 tablespoon chopped fresh ginger (or to taste)
3 cups coconut milk
2 tablespoons fresh lime juice
4 tablespoons plain yogurt
1/4 cup water
4 tablespoons mangos, peeled, pitted and finely chopped
4 tablespoons finely chopped peeled and seeded cucumber
Finely grated lime zest
Puree mangos and ginger in a blender or food processor. Stir in coconut milk and lime juice; cover and chill for at least 1 hour for flavors to blend. Stir in water and incorporate until smooth. Spoon into 4 shallow bowls and top each with a spoonful of plain yogurt, stirring once to swirl. Sprinkle with mango and cucumber and grate lime zest over top. Prep Time: 15 minutes, 1 hour chill time.
Download this recipe.
For dinner, try the Cuban Mango Melt with a simple side of warmed black beans with diced mango on top for a festive side dish.
Cuban Mango Melt
 4 teaspoons honey mustard
4 sweet French rolls, cut in half lengthwise
6 ounces thinly sliced ham
6 ounces sliced roast pork
16 dill pickle slices
1 large, ripe mango, peeled, pitted and thinly sliced
4 ounces sliced Swiss cheese, cut into pieces to fit rolls
4 teaspoons butter
Spread mustard on roll bottoms and top with cheese, ham, pork, pickles and mango. Close sandwiches and spread butter on the top roll. Place sandwiches, buttered side down, in a large skillet over medium heat and press down with a spatula to compress sandwiches. Cook for 4 to 6 minutes. Butter other side of sandwich and flip to cook 4 to 6 minutes and press down with spatula until rolls are golden brown and crisp and filling is hot and melted.
Serve with a side of warmed black beans, drained and rinsed, with diced fresh mango on top. Prep Time: 15 minutes, Cook Time: 10 minutes.
Download this recipe.
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