Good mangoes start to hit the market in May, like strawberries. From “Seasonal Fruit Desserts,” by Deborah Madison (Broadway). Serves 2.
Ingredients
A small handful of ripe, fragrant strawberries.
1 teaspoon organic sugar
Juice of 1 key lime
2 yellow kidney-shaped Ataulfo or other small yellow mangoes
Directions
Rinse the berries, then set them on a clean towel to wick up the moisture, then remove the leaves. Dice them into small pieces. Put them in a bowl and toss with the sugar and lime juice. As they stand, they’ll release their juices to make a little sauce.
Peel the mangoes. Then, using a sharp knife, slice them into neat pieces. They won’t be at all uniform because of the big seed that runs down the center of the fruit. Divide between 2 plates, then spoon the strawberries and their juice over and around the mango.
