A great summer dessert

I am on a lime kick. It wasn't until recently (as in, the last couple of months) that I realized how delicious limes are. I've been having lime on my grilled corn, lime on my watermelon (these first two thanks to Steve and his southern upbringing), lime with my melon drink (see below), lime in marinades for grilling chicken & veggies, and now lime with mango!

I made this when Steve came over for dinner several weeks ago, and we were both blown away by how good it was. It's a slightly modified version of something I saw suggested in the June Bon Appetit.

Mangoes with lime juice, lime zest, and vanilla ice cream
Serves 2-3 people; extrapolate accordingly.

2 mangoes
1 lime
Vanilla ice cream; the creamiest, best quality vanilla ice cream you can find--this is no time to skimp. I got some Bud's, which I believe is local to the SF Bay Area.

Cut the mangoes into slices about the size of orange sections, and put the slices in a small bowl. You could do cubes, but I think the slight crescent shapes look lovely when paired with a nice scoop of ice cream. Zest and juice the lime and add both the zest and the juice to the mango. Mix it lightly, so that the mango gets coated in the juice and has little bits of zest all over the place.

If you're making this ahead, cover it with plastic wrap and stick it in the freezer until you're ready to serve. When it's time, spoon mango slices over the ice cream and revel in the ecstasy that is mango and lime and cream. Or just eat the mango with the lime, and forget the ice cream entirely--that's what I do with the leftovers, and boy, is it good.