Champagne Mangos!

Early Season?

The season for champagne mangos is supposed to be May through August.  But they've started appearing at fruit stands on the sidewalks and in markets.  Perhaps it's due to the mild winter we've had.  Whatever the case, they're available.  I've seen the prices range from $1 to $1.39 per mango.  They are rich in Vitamins A, B and C - and they're delicious!  And they are much easier to peel and cut than traditional mangoes.  They are really good just by themselves, but I tried them in my Tuscan Tuna Salad.  It tasted really fresh and exotic.

Champagne mangoes add color and flavor to salads

I never would have thought of combining sesame oil with mangoes, but it works.  I can't think of a healthier lunch - cannellini beans, arugula, tomatoes, kalamata olives - it's the trifecta and then some of healthy ingredients.  And though you're being virtuous - you're also getting a delicious meal.  Give it a try!

Ingredients

1 can Italian tuna in oil

1 tspn champagne vinegar

1 tspn sesame oil

1/2 cup arugula, rinsed and chopped

1 cup cannellini beans, rinsed

1/2 cup cherry tomatoes, chopped

1/3 cup kalamata olives, pitted

1/8 cup marinated banana peppers

1 small champagne mango, peeled and diced

Method

Open the Italian tuna

Add contents in mixing bowl including the oil

Add beans, tomatoes, olives, champagne mango and arugula

Toss

Add champagne vinegar - test to see if it's moist enough

Add extra virgin olive oil to taste if necessary

Toss

Drizzle sesame oil over the top

Garnish with banana peppers

Serve and enjoy!