Summer is peak season for mangoes in Florida. They drop off the trees and scatter over the ground and sidewalks. People literally can’t give them away and squirrels can’t get enough of them. Cantaloupe melons are also at their best and this really is a seasonal recipe to be enjoyed in the moment and put away for next year. The sweetness of the two ingredients is cut by the addition of lime juice and zest. For the melon I use a melon baller but if you don’t have one then cut the cantaloupe into chunks. Puree the mango to make a sauce which you can either pour over the melon balls or serve on the side so people can help themselves. Makes a quite decadent breakfast or a simple, thirst-quenching dessert.
1 x cantaloupe melon – de-seeded and cut into melon balls
1 x mango – peeled and cut into chunks
Juice and zest of 1/2 a lime
Place the melon balls in a serving dish
Puree the mango in a food processor along with the lime juice, then either drizzle over the melon or pour into a sauce bowl.
Grate lime zest over the melon.
