Although native to India and southeast Asia, mango trees seem quite at home in southern Florida, where their luxurious green leaves shade many lucky backyards. The fruit is wonderfully sweet, and some people believe it has a natural cooling effect as well.

Ingredients
1 fresh mango, peeled, pitted, and chopped (1 cup)
2-3 green onions, white parts only, cut into 1/4-inch (3/4-cm) slices
1 tablespoon peeled, grated fresh gingerroot
½ cup fruity white wine (I prefer dealcoholized blanc)
¼ teaspoon angostura bitters
¼ teaspoon minced chile, cored and seeded, or ¼ teaspoon cayenne pepper

Combine the mango, onion, ginger, wine, bitters, and chile in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and set aside until ready to serve. This chutney will keep for a day or so in the refrigerator.