Crab mango wraps

There's a thing that's happening. I think mango is the pumpkin spice of the summer at Trader Joe's.

If you forgot already, last fall was like a psycho spicy pumpkin apocalypse. They had pumpkin spice tea, breakfast bars, toaster pastries + tortilla chips, even. OK. 

Now Trader Joe's has chocolate covered mango, mango oatmeal, mango coconut popcorn + the list goes on.

So here's a fresher take on mango, because they're good, not because they're trendy. Thinly slice fresh mango + then you can fill it with whatever you want. For this you'll use mango as a wrapper for lime + parsley-filled crab. Then chow down.

Crab mango wraps

• 8 oz. cooked crab meat

• 1/2 lime, juice

• 2 tablespoons fresh parsley, chopped

• Salt + pepper

• 1 mango

• 1 avocado, sliced

1. Start by prepping the filling. Gently toss the crab meat with the lime juice + parsley. Taste + season with salt + pepper. Set aside.

2. Peel the mango, then thinly slice pieces from the mango to form "wrappers".

3. To serve, top each mango slice with two slices of avocado. Add a large spoonful of the crab mixture. Use a toothpick to form the mango into a taco shell shape. Devour.