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Magnificent Mangos

I'm heading to one of my favorite restaurants in Nashville, Tenn., tonight—Mambu, an independently owned little place that's been around for about five years. Why is it my favorite? Because there I can eat Arugula Salad with Mango and Fried Goat Cheese Medallion. The sweet, juicy mango perfectly complements the crusty, creamy goat cheese and the bitter arugula. A perfect light summer meal.

Talking about favorites, did you know that mangos are the number-one consumed fruit worldwide, outnumbering bananas by three to one? This tropical fruit, related to the cashew and the pistachio, is equally at home in a fool, lassi, shrimp curry, crab salad and cerviche. Check out the mango recipes at relishmag.com (or see Additional Recipes to the right of the recipe below), and try this one from the National Mango Board (mango.org) and Chef Allen Susser of Chef Allen's in Aventura, Fla.

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Experts in the Kitchen
Our resident food experts and editors, Jill Melton (left) and Candace Floyd.
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Cinco de Mango Salsa
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Ingredients

3 large ripe mangos, peeled, pitted and diced
1 medium jalapeno pepper, stemmed, seeded, and minced
2/3 cup diced red bell pepper
1/3 cup diced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt

Instructions
1. Stir together all ingredients in a medium bowl. Serves 6.


Recipe courtesy the National Mango Board and Chef Allen Susser, Chef Allen's, Aventura, Fla.


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