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Champagne Mangoes with Lime and Sea Salt

Photo: Victor Protasio
Active time 4 mins
Total time 4 mins
Yield

Serves 4 (serving size: 1/2 cup)

Summer colds, be warned: Champagne mangoes pack more than 300% of your daily vitamin C requirement—five times more than other mango varieties. They’re at peak season now, and they make other mangoes seem a little blah. Smaller than green-red Tommy Atkins, these yellow-skinned mangoes have creamy texture, floral fragrance, and ethereal sweetness with honey and vanilla notes, making them the ideal summer sweet treat. You can keep the flesh on the skin, "porcupine-style."

Ingredients

  • 2 cups diced Champagne (or Ataulfo) mango
  • 1 tablespoon fresh lime juice
  • Aleppo pepper or crushed red pepper flakes
  • Maldon sea salt

Nutrition Information

  • calories 51
  • fat 0.3 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 13 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 61 mg
  • calcium 10 mg
  • sugars 11 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine diced mango and lime juice; toss well to coat. Divide mango mixture evenly among 4 small bowls. Sprinkle each serving with a dash of Aleppo pepper or crushed red pepper flakes and a dash of Maldon sea salt.