Wondering what to do with the mangoes available in the grocery market? Try these two recipes that will make you rediscover the sweet taste of this fruit.

Salad tends to receive second-class status at the table. Not quite the main course, not quite the appetizer, salads usually occupy a somewhat subservient position in a meal plan. Salad can be a simple event, but does salad always have to be composed of just lettuce? Of course not.

A dinner salad can be made with all types of ingredients, including pasta, rice and vegetables. With spring and summer vegetables appearing at the farm markets, now is the optimum time to experiment with a range of textures and flavors from fresh fruits and vegetables. From tender peas to juicy cherry tomatoes, tender steamed artichokes to tangy watercress, the combinations are limitless.

So why not turn salad into something sensational for supper by creating your own satisfying salad? You'll find below a recipe for a Mango Salad with Chicken and Mixed Greens that can function both as a dinner dish or as a luncheon salad. You can also leave out the prosciutto and lettuce, cube the mango, and serve it as a salsa to accompany meat or fish dishes.

Mango Salad with Chicken and Mixed Greens Recipe

SERVES 4

Spoon the Lime Vinaigrette over the greens just before serving.

Ingredients:

• 4 mangos
• 1/2 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme leaves
• 1 small bunch mixed greens, torn
• 8 ounces thinly sliced smoked chicken, cut into thin bite-size strips
• 1/4 cup snipped fresh flat-leaf parsley
• 1 recipe Lime Vinaigrette (recipe follows)
• Lime wedges (optional)

Directions:

1. Slice the mangos in half, and remove the seeds. Slice each mango half into thin strips, and transfer the strips to a mixing bowl. Add the salt, pepper, and thyme.
2. Divide the greens among four salad plates. Arrange one-fourth of the sliced mango and smoked chicken on each plate of greens. Sprinkle each plate with parsley and drizzle with Lime Vinaigrette. Garnish with lime wedges, if desired, and serve.

Lime Vinaigrette: In a screw-top jar, combine 1/4 cup vegetable oil, 1/2 teaspoon finely grated lime zest, 2 tablespoons freshly squeezed lime juice, and 2 teaspoons freshly grated ginger. Cover the jar and shake well. Makes about 1/3 cup.

Mango Fool Recipe

MAKES 2 TO 4 SERVINGS

The classic English treat is updated with a new fruit and low-fat ingredients. This no-cook dessert is a refreshing treat at the end of any dinner meal.

Ingredients:

• 2 ripe mangos, pitted, peeled, and cut into 1/2-inch pieces
• 1 cup Creme Fraiche (recipe follows)
• 2 tablespoons sugar
• Dash of Amaretto or other almond-flavored liqueur
• Additional fresh fruit, such as sliced kiwifruit, raspberries, or strawberries

Directions:

1. Place the mangos and the remaining ingredients in a bowl and whip with an electric mixer at medium speed, or by hand with a wire whisk, until stiff. Do not overwhip, or the fool will become runny.
2. Spoon into glasses and chill until ready to serve. Decorate with slices of fresh fruit.

Creme Fraiche Recipe

MAKES 2 CUPS

Creme Fraiche can be stored in the refrigerator for up to a week.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup low-fat (1% to 2%) buttermilk
• 1 teaspoon sugar (optional)
• 1/2 teaspoon pure vanilla extract (optional)

Directions:

1. Pour the cream and buttermilk into a lidded jar. Replace the lid, shake, and let the mixture rest for 6 to 8 hours in the refrigerator. Keep in the refrigerator for at least 24 hours; the mixture reaches optimal thickness after 4 to 5 days.
2. In a large metal bowl, whip the refrigerated cream, sugar, and vanilla with a balloon whisk until it achieves the consistency of whipped cream. Use immediately.