This mango salad is a recipe I adapted from a similar salad I tried at one of my favorite brunch spots, Clementine. I make it with shrimp or crab for dinner (and a heavier vinaigrette dressing) but for brunch I keep it simple and pair with a mango mimosa.
Combine whatever lettuce you like, with chopped mango, cucumbers and endive. Add your favorite white beans and a little bit of finally chopped shallot. Season with cracked black pepper and sea salt. Drizzle with some extra virgin olive oil and freshly squeezed lemon juice. Toss and enjoy.
Tip: Since there isn't much of a formal recipe for this, try to rely on your tastebuds. It's all about finding the right ratio for your palette. If you want more sweetness, add more mango. If you want it less sweet add more endive. Play with your food, you have my permission.