Champagne mangoes and a great salsa

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Champagne mango season is in full swing, so make sure you pick some up during your next trip to the store! This is one of the sweetest varieties of mangoes there is, which you’ll be able to tell in your very first bite. Champagne mangoes are always a great value for fruit. Every season a big crop comes out, and once they hit the shelves they are ready to be eaten, giving them a shorter shelf life. To check the mango for ripeness, hold it in the palm of your hand and give it a gentle squeeze. It should give slightly. The skin should be taut, not shriveled. With all of their nutritional value they are considered a super food. These mangoes go great in salsas and on top of meat and fish. Try this great recipe and you will love champagne mangoes as much as I do!

Mango, Tomato & Black Bean Salsa

Ingredients

• 1 medium Champagne mango
• 1 medium tomato, seeded and diced (about 1/2 cup)
• 3 scallions, trimmed and thinly sliced (about 1/2 cup)
• 1/2 jalapeño, seeded
• 1 cup cooked or canned black beans
• Sea salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon rice wine (mirin)
• Juice of 1 lime
• 8 mint leaves, julienned

Directions

Peel and slice the mango. Dice the flesh and place in a mixing bowl. Add the tomato, scallions, and jalapeño, and mix. Gently fold in the black beans and season with salt and pepper to taste. Add the olive oil, wine, lime juice, and mint. Toss gently and serve 1/4 cup over your favorite grilled or seared fish fillet or chicken breast.