Mango Salad

Bill Smith shares a recipe from his menu at Crook’s Corner, Chapel Hill, N.C., a local institution that specializes in Southern cooking—from classic dishes to those with an updated twist. At the restaurant, the mango salad is served as a first course, but it works well as a dessert.

Serves: 4-6

4 mangoes, varying ripeness
1 tablespoon extra virgin olive oil
½ teaspoon salt
½ teaspoon sugar juice of 1 lime (about 3 tablespoons)
⅛ teaspoon ground cayenne pepper
1 tablespoon fresh mint, chopped

1. Peel and pit the mangoes. (Note: The salad is best if you use fruit with varying degrees of ripeness.) Cut them into large chunks.

2. In a bowl, toss the mangoes with the olive oil, salt and sugar, and let sit for 10 minutes.

3. Just before serving, gently stir in the lime juice, cayenne and mint. Serve immediately.

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