When mango season rolls around, the divas love nothing more than slurping a fresh, extra-ripe mango right over the kitchen sink. But when occasions call for a more genteel way of dining, we love this recipe that still allows us to eat with our hands. 

The sweet-tart mango and peppery arugula are a sharp contrast to the mild goat cheese in a hot, crisp tortilla. The feisty mix of flavors makes a perfect cocktail nosh on a warm summer night.  

Mango-Goat Cheese-Arugula Quesadillas

Serves 4 as an appetizer

1/2 teaspoon Dijon mustard

1 teaspoon finely grated lemon zest

1 1/2 tablespoons freshly squeezed lemon juice

3 tablespoons extra-virgin olive oil

Coarse salt, freshly ground black pepper, to taste 

2 cups arugula, washed and dried

1/4 cup thinly sliced red onion

1 ripe mango, thinly sliced 

1/2 cup crumbled goat cheese   

4 flour tortillas

Combine mustard, lemon zest, lemon juice, olive oil, salt and pepper in a small jar and shake to combine. 

Combine arugula, onion, mango and goat cheese, then lightly toss with vinaigrette. 

Divide mixture on 2 tortillas, then top each with a second tortilla. Heat a heavy skillet over medium-high heat. Cook until cheese softens and tortilla is golden. Slice and serve immediately. 

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