Three years ago, I moved back to my hometown to be closer to family, and I have to tell you, it’s been a tough adjustment. The city I moved from was slower paced and more affordable, and even though it’s sort of thrilling living in a much bigger city, it can get, well, a little overwhelming when you have to change your car registration over, or guard your parking spot after a snowstorm, or drive for at least thirty minutes to get anywhere. SIgh.

One of the great things about where I live, though, is that I can find almost any kind of exotic food or produce right down the block. Dried chorizo? No problemo! White anchovies? Quicker than you can say “fish!” And all these ingredients within walking distance makes my life more fun, for sure. This ups my flatbread game quite a bit.

In fact, one of the weirdest phenomenons come springtime is the city fruit truck vendors that park on the busy streets and sell bushels and boxes of fresh fruit out of their trucks on the sidewalk. They always have pretty great prices (I get to know my favorites) and they usually first appear in their traditional spots when the first daffodils bloom. They sell mangoes, watermelons, berries, bananas, plums, and pineapples as long as they can until the fall, then poof! They disappear for the winter.

Mangoes are the best from these vendors. I choose the Atalufo mangoes, the golden oblong ones (also known as champagne mangoes) that are pure heaven to eat. If the mango is really good, I have been known to eat the skin, too. This flatbread recipe is a little snack I whip up when the mangoes are in their peak, and plentiful. Don’t blame me if you become addicted to this tropical flatbread Foldit made with a spoonful of almond butter and a wedge or two of mango, some coconut, cinnamon, and lime. It’s easy, beautiful, healthy, and most of all, delicious.

Amy at Flatout