Okay – so this is not much of a recipe post, but more of a celebration of seasonal fruit.
We’re right on the threshold of summer and the promise of all the sweet fruit I love – plums, peaches, cherries, nectarines – is right around the corner. Cooking and eating at this time of year is all about keeping things simple, celebrating perfectly ripe, fresh food and trying to not mess it up too much.
I’m always happy to see Champagne mangoes appear in markets in late spring. “Champagne” is a sexy marketing name, the variety is actually an Ataulfo or Manila mango from Mexico. The flesh is super sweet and has almost zero fiber – to me this readily available fruit is as close as I can get to mango heaven without having to move to the tropics.