In a small food processor, place the basil, garlic, pine nuts, HALF the mango, lemon juice, salt and pepper. Pulse until everything is incorporated. Add the olive oil and pulse a few more times. Taste and adjust seasonings.

Pour the pesto into a small bowl and stir in the remaining diced mango, extra pine nuts, and a few pinches of red pepper flakes.

Serve with sliced cucumbers or toasts.

Courtesy ofJeanine Donofrio of Love and Lemons