Champagne Mango Salsa
Summertime brings a bounty of fresh fruits and vegetables to our table and there is no better time to mix them together. With an abundant supply of champagne mangos and sweet grape tomatoes, consider making Champagne Mango Salsa – a delicious side dish that is simple and quick to make.
Great with crab cakes, salmon, or grilled chicken, the mango salsa can also be used as a topping on mixed greens. My family prefers the salsa heavy on the mango but the quantity of the major ingredients – mangos, tomatoes, avocados, scallions, and red onions – can be varied to your taste. However, the fresh chopped cilantro is key to the refreshing taste of this salsa so use a heavy hand. Read more 
The Champagne Mango
Twenty-six years ago when I moved to Florida, I tasted my first mango and although the sweet, juicy taste was sensational, the peeling of the skin, the huge pit, and the stringy texture required patience (which I don’t have a lot of) and quite a bit of effort for a relatively small amount of fruit. Why couldn’t mangos be like oranges whose skin is easy to cut off? Or, apples with little pits and lots of fruit? Read more
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