Mango. Love it in this recipe:
SHRIMP, CUCUMBER & MANGO SALAD
Recipe By : Epicurious, with changes by me

1 1/2 Tablespoons distilled white vinegar (substitute Rice Vinegar)
1 1/2 tablespoons sugar
3 tablespoons Dijon mustard (used much less)
3 tablespoons mayonnaise
2 large kirby cukes, peeled & cubed (or one long hothouse)
1 large mango, peeled, pitted and cubed (substitute canned sliced peaches)
1/2 pound cooked medium shrimp
1 1/2 tablespoons chopped fresh dill or basil(or 2 tsp dried)
2 scallions thinly cut crosswise
Thai rice noodles - the flat kind, about 2 oz. per person (original recipe didn't have noodles, so you're going to have to experiment...the sauce is very ample for a lot of noodles)
1/2 teaspoon dry mustard (optional)
4 Bibb lettuce leaves
Cover noodles with boiling water in a large bowl and let stand 5 minutes. Make sure they're soft enough to use before you drain noodles and rinse with cold water. Drain well and return to bowl.
Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayo. Cover and chill. (Can be made ahead a day ahead. Keep refrigerated.)
Combine cukes, mango, shrimp, scallions and dill in a large bowl. Pour 1/2 dressing over noodles (if using) and 1/2 over shrimp mixture) and toss to coat. Season with salt and hot pepper sauce (optional).
If not using noodles, arrange 2 lettuce leaves on each plate and top with shrimp salad.

If you've never used a mango check YouTube for how to cut one - and also to tell the ripeness.