An abundance of mangoes?..
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Yup! We picked up a box of honey mangoes, and are now struggling a tad to keep up.
I really, really love them, but there’s only so many I can eat in a sitting 
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I just had a mango as a mid morning snack - great minds think alike! But I only had one mango at home which is not enough. I’ve bought mangoes by the case in the past and I agree it’s difficult keeping up. There must be a fine line somewhere between not enough and too much…
Since you like salads, maybe a mango salad might be a good way of finishing some of them up?
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I’ve made a spicy salmon tartare with avocado & mango before… might be on the menu tomorrow night. Thanks for the inspo/reminder! 
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Here’s a thought, since you like spicy Thai food:
ETA - is suggests tart fruit, but you can do mango here!
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Bowl of geezer buds for breakfast, these two beauties for dessert/lunch.
Raisin swirl and King Creme D-nut from a local bakery.
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Hazelnut butter, mascarpone, Niue honey, all mixed with a standard issue spoon.
I didn’t need a (good) reason, but it happened anyway.
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More like an office snack for the afternoon. These are surprisingly good, and nothing like the styro-foam like rice cakes from the 80s/90s as I had expected.
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I stress-ate several spoonfuls of homemade salted caramel straight from the jar in the fridge.
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We needed to stock up… the baker txted me and offered an extra pastry for all my reviews, so how could we not get another triple chocolate pistachio cookie?
Zackly.
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I’m usually a dark chocolate person, but their white chocolate Manon Café is one of my favorite pralines in their assortment.
Really decadent! What a wonderful gift!
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I’m afraid the only white chocolate I’ve enjoyed is the caramelized kind.
After having worked out on an empty stomach, I thought I deserved the penultimate quarter of the triple chocolate pistachio cookie 
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You are an overwhelmingly impressive lot. I may be the lone HO who’ll tuck into a tub of store brand ice cream or devour a sleeve of Oreos and call it dessert. Tonight is blackberries. HEB sells some they call Sweet Karoline. They are large and quite sweet, sort of the foie gras of the fruit world.
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Lemon bar - from an 8x8 pan full made with Krustez box mix. Dusted with powder sugar per their serving suggestion. VERY sweet - even my (“no dessert is too sweet”) husband noticed - so that topping was excess. The mix, purchased on sale, calls for 3 eggs and 4 T. butter and yields 20 bars. I’d had “make lemon bars” on my baking ideas list for a year… next time I’ll use the Joy of Cooking cookbook recipe.
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Looks like the ultimate to me!
The other quarter is in the cookie can 
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Proof…I can’t believe it’s sitting there uneaten😂!
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