INGREDIENTS

2 ripe mangoes, chopped

2 limes, juiced (or about 1/4 cup fresh lime juice)

1/4 cup light coconut milk

1/2 cup water

Optional: a few pinches of sugar

9 plastic 3 oz. cups or popsicle molds

small wooden craft sticks

INSTRUCTIONS

In a high speed blender, puree all ingredients. Taste and adjust, adding more lime or a pinch of sugar if you like.

Pour into plastic cups or popsicle molds and freeze for at least 4 hours. After the first 2 hours, place the sticks into the partially frozen pops.

INGREDIENTS

6 large eggs, room temperature

1 cup granulated sugar

1 cup all-purpose flour

½ tsp baking powder

1 lb or 2 medium fresh mangos, peeled and thinly sliced into strips

1 lb or 2 medium fresh mangos (1½ cups puréed )

1 to 4 Tbsp sugar

16 oz cream cheese (2 packages), softened

1 cup (16 Tbsp) unsalted butter, softened

2½ cups powdered sugar

2 tsp vanilla extract

INSTRUCTIONS

1-Pre-heat oven to 350˚F. Line the bottoms of two 9″ cake pans with parchment (do not grease pans).

2-In the bowl of a stand mixer fitted with whisk attachment, beat 6 eggs on high speed 1 min until foamy. Gradually add 1 cup sugar then continue beating on high for 8 min. It will be whipped and forming thick ribbons when you pull up the whisk.

3-In a separate bowl, whisk together 1 cup flour and ½ tsp baking powder. Sift flour into batter 1/3 at a time, folding between each addition. Fold just until no flour streaks remain, scraping the bottom to catch any hidden pockets of flour. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 min. Tops should be golden brown and spring back when poked slightly.

4-Run a knife or thin spatula around edges to loosen and invert onto wire rack. Peel back parchment paper right away. Place

5-cakes right side up and cool to room temperature before cutting in half.

In the bowl of a stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2½ cups powdered sugar and 2 tsp vanilla. Beat on low to combine then increase to high and beat 5-6 minutes, scraping down the bowl as needed. Frosting should be whipped, soft and spreadable.

6-Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping.

7-Place the first sliced cake layer on a platter and spread with ½ cup mango purée. On the second cake layer, spread ½ cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. Repeat with remaining layers then cover top and sides with remaining frosting.

8-Pipe reserved frosting around the top border of your cake

9-Peel and thinly slice 4 reserved mango halves, cutting some strips long ways and some wide. Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a ½-inch space is left in the center.

10-Roll a long, thin strip of mango into a coil and place it in the center.

INGREDIENTS

1 cup white rice

1/2 mango, diced

1/4 cup red cabbage, sliced thin

Sushi grade salmon or tuna

1/2 small cucumber, sliced

1/2 avocado sliced

2 tablespoons shredded carrots

1 tablespoon scallions

1 small handful seaweed

INSTRUCTIONS

Assemble and serve!

Options:

Serve with spicy mayo: 1/4 cup mayo, 1 teaspoon-tablespoon sriracha. Serve with homemade sauce: 2 tablespoons coconut aminos, 1 teaspoon fish sauce, 1 teaspoon sesame oil, dash rice vinegar.

INGREDIENTS

2 mangos (about 2 pounds), peeled, pitted and cut into large spears, about 10 per mango

20 6-inch skewers

1 4-ounce semi-sweet chocolate bar

1 4-ounce white chocolate bar

1/2 cup red, white and blue sprinkles

INSTRUCTIONS

Insert skewers into bottom of mango pieces, place on parchment-lined baking sheet and place in freezer to chill, 30 minutes or up to overnight. Break chocolate bars into small pieces. Place semi-sweet chocolate in small bowl and melt in microwave, about 3 minutes, stopping to stir chocolate every 30 seconds. In separate bowl, repeat with white chocolate. Remove mango from freezer and dip halfway into warm chocolate, allowing excess to drip off of mango. Roll in sprinkles and return to baking sheet to allow chocolate to cool. Store in refrigerator until ready to serve.

NUTRITION

Nutritional analysis per serving: Calories 97; Protein 1 g; Carbohydrates 17 g; Fat 4 g; 6% Calories from Fat; Cholesterol 1 mg; Sodium 6 mg; Potassium 93 mg; Fiber 1 g

INGREDIENTS

1 lb Red Snapper

20 Limes

½ lb Scallops

1 ripe Mango

¼ Red Onion, sliced thin

3 Serrano Chile Peppers, sliced thin

1 bunch Cilantro, chopped fine

1 Jicama, sliced thin

INSTRUCTIONS

Cut the red snapper into small cubes. Squeeze the limes over the snapper and let marinate for about 45 minutes, stirring once after the first 15 minutes.

Slice the mango very thin, then chop into small cubes.

Discard most of the lime juice from the snapper. Slice the scallops into thin slices and add to the snapper. Add the mango cubes, red onion, serrano chile peppers, cilantro, and jicama to the dish. Toss gently to mix and season with salt. Portion into four bowls and serve with crispy corn tortilla chips.

INGREDIENTS

2 large mangos, diced

1 jalapeno, finely diced

1/3 cup red onion, finely diced

1 small handful cilantro, finely chopped

1 lime, juiced

INSTRUCTIONS

Combine all ingredients, mix, and serve! Store in the refrigerator in an airtight container for 3-5 days.

INGREDIENTS

2 large, ripe mangos, peeled, pitted and diced

1/4 cup minced red onion

1/4 cup minced red bell pepper

1 teaspoon chopped fresh mint

3/4 cup chopped, toasted almonds, divided

2 tablespoons brown sugar

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon red wine vinegar

1/4 teaspoon cinnamon

1 1/2 tablespoons extra virgin olive oil

2 pounds pork tenderloin

Sea Salt and freshly ground pepper to taste

INSTRUCTIONS

For the relish, stir together mangos, onion, bell pepper, vinegar, mint and salt and pepper in a medium bowl; cover and refrigerate until ready to serve. To prepare pork on grill, finely chop 1/2 cup almonds and stir in brown sugar and seasonings. Brush pork with oil then season with salt and pepper; roll in almond mixture, pressing into the surface. Transfer to a piece of heavy-duty foil and press any remaining nuts onto the top. Grill over medium heat, turning occasionally to brown each side, for 35 to 40 minutes or until the internal temperature reads 160°F on a meat thermometer. Let stand for 5 minutes before slicing. To prepare pork in oven, adjust oven rack to middle position and heat oven to 450 degrees. For the pork, finely chop 1/2 cup almonds. Stir in brown sugar, cumin, coriander and cinnamon, transfer almond mixture to baking sheet. Brush pork with 1 1/2 tablespoons oil then season with salt and pepper; roll in almond mixture, pressing into the surface. Lightly spray pork with olive oil spray. Cook pork on foil-lined baking sheet until exterior is golden brown and meat reaches 160 degrees, 35 to 40 minutes, turning pork halfway through cooking. Let stand for 5 minutes before slicing. To assemble, top sliced pork with mango relish and toasted almonds. Serving tips: Place pork on bed of arugula lightly dressed with olive oil, vinegar and salt and pepper to taste.

INGREDIENTS

1 Honey mango, peeled, pitted, and chopped (about 1 1/2 cups)

3/4 cup sugar

4 cups water

1 cup freshly squeezed lemon juice

1 teaspoon bitters, such as Angostura

INSTRUCTIONS

In a blender, blend the mango, 1/4 cup of the sugar, and a splash of water until smooth. This will make the purée for the lemonade. In a pitcher, combine the water, lemon juice, bitters, and the remaining 1/2 cup sugar. Stir until the sugar dissolves. Mix in the puree. Serve over ice in tall glasses.

 

Ingredients

• 1/2 banana Double the amount of banana, frozen mango
• 1 squirt milk
• 2 full spoonfuls of Greek yogurt or whipped cheese
• 1 tablespoon agave syrup or honey Whatever you want for above

Steps

1. Beat everything in the blender glass (yogurt texture) and toss it in a bowl

2. Decorate with dried fruits, fruit, oatmeal, grated coconut, biscuit ... whatever we want! And to enjoy!