Cool, sweet mangoes and spicy shrimp make a colorful, refreshing salad for a summer evening. The contrast of hot and sweet flavors and soft and crunchy textures creates a mouthwatering dish that is easy to assemble and serve.

July is the height of the mango season in South Florida, and more than 400 varieties have widely different textures, sweetness and flavor.

For this quick dinner, I added red peppers and crisp snow peas to the shrimp and mango to make a quick salad supper.

Diced cucumbers mixed with red kidney beans and some crusty whole-grain bread complete this simple summer supper.

I cut the mango into cubes for the salad. A quick way to do that is to slice off each side of the mango as close to the seed as possible. Take the mango half in your hand, skin side down. Score the fruit in a crisscross pattern through to the skin. Bend the skin backward so that the cubes pop up. Slice the cubes away from the skin. Score and slice any fruit left on the pit.

Mangoes and shrimp need a wine with a tad of sweetness; maybe an off-dry riesling.

Spicy Shrimp and Mango Salad

• 1 ripe medium mango, cubed (1 cup)

• 1 medium-size sweet red bell pepper, cubed about size of shrimp (1 cup)

• 1/4 pound fresh snow peas, trimmed (about 1 cup)

• 3 tablespoons reduced-fat mayonnaise

• 1 tablespoon prepared horseradish

• 1 tablespoon Dijon mustard

• 3/4 pound shelled cooked shrimp

• Salt and freshly ground black pepper, to taste

• Several red leaf lettuce leaves

Cut the mango into cubes. ( See method described above. ) Cut the red pepper slices and snow peas into bite-size pieces, about the same size as the shrimp. Mix the mayonnaise, horseradish and mustard together in a medium-size bowl. Add the shrimp, red pepper, snow peas and mango. Toss well. Season with salt and pepper. Place the lettuce leaves on 2 dinner plates and spoon the salad on top.

Makes 2 servings.

Nutrition information per serving: 360 calories (29 percent from fat), 11 grams fat (2 grams saturated), 266 milligrams cholesterol, 38 grams protein, 27 grams carbohydrates, 5 grams dietary fiber, 522 milligrams sodium.

Cucumber and Bean Salad

• 1 1/2 cups rinsed and drained red kidney beans

• 1 1/2 cups diced cucumbers

• 1/4 teaspoon salt

• 1/2 teaspoon sugar

• 1 tablespoon reduced-fat vinaigrette dressing

Place the beans and cucumbers in a bowl and sprinkle with salt and sugar. Toss well. Add the dressing and toss.

Makes 2 servings.

Nutrition information per serving: 191 calories (6 percent from fat), 1gram fat (0 grams saturated), 1 milligram cholesterol, 11 grams protein, 36 grams carbohydrates, 11 grams dietary fiber, 694 milligrams sodium.

Helpful Hints

• Buy shelled, cooked shrimp from the fish department of the supermarket.

• Diced cucumbers can be found in the produce section of the supermarket. If dicing your own, remove the seeds first.

• Any type of lettuce can be used.

Countdown

• Prepare all ingredients.

• Assemble cucumber and bean salad.

• Make sauce and finish shrimp salad.

SHOPPING LIST

Here are the ingredients you'll need for tonight's Dinner in Minutes.

To buy: 1 ripe medium mango, 1 medium red pepper, 1 small head red leaf lettuce, 1/4 pound fresh snow peas,1 container diced cucumbers, 1 jar reduced-fat mayonnaise, 1 jar prepared horseradish, 1 can red kidney beans and 3/4 pound shelled cooked shrimp.

Staples: Sugar, reduced-fat vinaigrette dressing, Dijon mustard, salt and black peppercorns.

Additional Information:

Mangoes

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