b>fruit into uniform 1/4 - 1/2\" cubes.
For the mango
Puree mango in blender or processor until smooth.
Add toasted almonds; blend or process until almonds are finely chopped.
Place mango and almond mixture in a bowl add yogurt, sugar, cinnamon, mix well.
Serve with a selection of fresh fruit- bananas, grapes, fresh figs, peaches, pineapple, etc.
Peel, cut and score the mango fruit, cutting into bite-sized pieces.
Put the mango and orange juice in a blender and puree until smooth.
Slice 20 of the strawberries, leaving 4 whole.
Line the bottom of 4 balloon wine glasses with the sliced strawberries. Pour a thin layer of the mango puree over each to cover.
To make the mango sauce, simply place all sauce
Place mango and orange juice in a
thin layer of the mango over each to cover.
In blender, puree mangoes and orange juice until smooth. Slice 20 strawberries (leave 4 whole for garnish).
Line bottom of balloon wine glasses with sliced strawberries.
Pour a thin layer of mango over each to cover.
Reserve 4 kiwi slices; layer rest on top of puree.
Divide remainder of puree among glasses.
Top with a slice of kiwi and surround with raspberries.
Cover with plastic wrap and refrigerate 15 minutes.
Puree mango in a food processor.
Then add marshmallow cream and cream cheese to the food processor and blend well.
Serve with different fruits for example: pineapple, kiwi, oranges, strawberries, cantaloupe, grapes.
Enjoy!
Place the contents of canned pineapple(or fresh pineapple) in a blender and blend till smooth. If you want it really cold, add a few pieces of ice.
Add the mango and orange juice, blend again till smooth(add the banana here if using).
Pour drink in a glass. Garnish with a lime slice if desired. Enjoy!
mix four-fifths of the mango puree with 1 cup of
For the mango parfait, place the egg yolks,
rom heat, add mango juice and passion fruit pulp. Chill for 30
eanwhile, blend the mango and the soaked dried mango until smooth. Leave
eaks.
Fold cream into fruit mixture.
Then fold cream
-3 hours.
For mango-passion fruit compote, caramelize remaining sugar
br>Add beaten cream, mango pulp and mango essence.
Beat the
In a large punch bowl, combine the rooibos tea and fruit juices.
Just before serving, add the soda water, then the fruit.
Serve over ice, garnishing with mint.
poon until just softened. Swirl mango puree and 1/2 cup
Dissolve gelatin in boiling water in a large bowl. Stir in juice. Add yogurt; whisk to combine. Stir in fruit cocktail and strawberries.
Using a slotted spoon, divide fruit among 8 disposable plastic or paper cups. Pour gelatin mixture over fruit. Insert a wooden pop stick in the center of each cup.
Freeze for 6 hours or until frozen.