From: Executive chef Hector Morales, 21 Degrees North, Turtle Bay Resort, Honolulu. Yield: 12 salads.

6 fresh ripe mangos*, peeled
2¼ lb. goat cheese, sliced into 1 oz. rounds
1½ cups macadamia nuts, toasted and chopped
3 lb. organic greens
12 oz. arugula
24 oz. balsamic vinaigrette
as needed for garnish, micro greens

Per order: Cut 1 mango cheek away from seed and then cut cheek into 3 wedges. Grill wedges over medium-high heat until marked.

Coat 3 goat cheese rounds with macadamia nuts. Bake at 350°F for 2 to 3 minutes.

To plate: Toss 4 oz. greens and 1 oz. arugula with vinaigrette and line serving plate. Arrange goat cheese and grilled mango on top. Garnish with micro greens.

* A 9 count mango weighs about 18 oz. and yields approximately 11 oz. useable fruit. 1 cup 3⁄8” diced mango weighs 6.35 oz.

PHOTO: NATIONAL MANGO BOARD