Ingredients:
Makes eight servings Lime-Mint Vinaigrette 2 tablespoons fresh lime juice 1 tablespoon olive oil 2 teaspoons honey 1 teaspoon finely chopped fresh mint Honey Grilled Fruit 1/4 cup honey 1 tablespoon fresh lime juice 1/2 teaspoon cinnamon 3 large firm but ripe mangos, peeled, pitted and cut into large spears 1/2 fresh pineapple, peeled, cored and cut into spears 1 large peach, pitted and cut into 8 wedges 2 plums, pitted and quartered Mascarpone cheese

Instructions:
Whisk together vinaigrette ingredients in a small bowl; cover and refrigerate until ready to serve. Whisk together honey, lime juice and cinnamon. Grill all fruit over medium heat for a few minutes on each side or until grill marks appear, basting with honey mixture several times. Remove from grill and place in a large bowl; let cool and chop pineapple into large chunks. Place grilled fruit back into bowl, add vinaigrette and toss lightly to coat. Cover and refrigerate for at least 1 hour, stirring several times. Transfer to salad bowls or plates and top each with a dollop of mascarpone cheese. All materials courtesy of Family Features. For recipes and instructions on how to select and cut a mango, log on to www.mango.org and visit http://beef itswhatsfordinner.com for beef grilling guidelines and additional recipes.