Fresh mango, in abundance this summer, delivers flavor, color, texture and nutrition to menus. To celebrate, Chef Allen Susser shares his recipe for a refreshing fruit salad.

When June rolls around this year, be prepared to observe Mango Month with style. Fresh mango delivers both flavor and nutrition, qualities restaurant patrons appreciate, while mixing easily with savory, sweet and spicy ingredients. And fresh mango is plentiful, especially during the summer months.

“Fresh mango is available year ʾround, but we typically see the highest volume overall with at least three mango varieties in the market in June,” says Rachel Munoz, marketing director for the Orlando, Fla.-based National Mango Board. “The crop comes just in time to kick off summer with the unmistakable, signature flavor that fresh mango brings to menus.”