This salad combines a tropical sweetness with a little heat. As much as I love to celebrate the local summer bounty, mangoes don’t grow in most North Americans’ backyards. But the rich, almost floral complexity of a perfectly ripe mango is enough to tempt me to stray from the farmers market. This salad builds on the classic Mexican street food of mango and chile powder, rounding it out with beans to produce a satisfying late-summer meal.
-Gaining in popularity in North America, the Ataulfo mango is smaller, less fibrous, and more yellow than the larger, more common Tommy Atkins mango with its red-blushed skin.
-For the cilantro-averse, flat-leaf parsley can be substituted.