How to Choose a Ripe Mango:
Press your thumb into
illets and spread it all over the fillets, see that you
Peel and slice mango. Combine with spinach and orange juice in VitaMix blender on high for 1 minute. Enjoy your \"green drink!\".
NOTES: For a thick smoothie, use 1/4 cup orange juice. To thin, just add a little more to get the consistency you like. Also, you do need to use a ripe mango. A not-quite-ripe firm one will not yield a very smooth smoothie!
mix four-fifths of the mango puree with 1 cup of
Preheat oven to 400\u00b0F (200\u00b0C).
Using a vegetable peeler, shave 8 thin slices of mango. Wrap one slice of mango around each cube of Mozzarellissima. Sprinkle with chopped tarragon and wrap each with a piece of Serrano ham. Brush with olive oil and place on a parchment-lined baking sheet.
Bake for 5 minutes, or until cheese starts to melt. Remove bites from the oven and drizzle with honey. Serve with cocktail toothpicks.
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nto small bowl; sprinkle gelatin over.
Let gelatin soften 10
Wash, pick over and dry the spinach.
Wash, dry and tear up the radicchio.
Wash and slice the radishes.
Peel and slice the mango and avocado.
(Actually it is easiest to cut the avocado in half, remove the pit, and lift out'slices' with a flattish spoon.) Mix the spinach, radicchio, sliced radishes, peeled and sliced avocado, and peeled and sliced mango.
Whisk together, or shake in a jar, the orange juice, mustard, salt, pepper and oil.
Toss gently into the salad.
he seed.
Place the mango pieces in a blender with
n the meantime puree the mango. You will need ca 220g
ater.
Roughly puree the mango, jalapeno, garlic, red onion, cilantro
small pan over medium heat. Add the mango, season with salt
ousse filling, melt the chocolate over a bain marie. Pour it
Soak skewers in water for 30 mins to prevent burning. Thread 3 shrimp onto each skewer. Combine oil and garlic and brush over shrimp. Chill for 15-30 mins.
For the mango sauce, place mango, shallot and vinegar in a food processor. Process until combined. With the motor running, gradually add the oil. Season to taste.
Preheat the grill to medium. Grill shrimp for 1-2 mins each side, until they change color and are cooked through. Serve with mango sauce and lime wedges.
Reserve 1/4 cup of the cubed mango. Toss the remaining mango with the arugula, onion and feta cheese.
For the dressing, place the reserved mango in a blender. Add the oil, lemon and lime juices, honey and curry powder. Season lightly with salt and freshly ground black pepper. Process until smooth.
Pour most of the dressing over the salad and toss gently to coat. Divide the salad among 4 serving bowls. Sprinkle with the toasted sesame seeds. Serve with the remaining dressing on the side.
repared pan and sprinkle crumble over top. Bake for 20-25
he peanuts and dry toast over medium heat for a few
To make the mango dressing, puree the mango with the sour cream, 1 tbsp of vinegar and 1 tbsp of oil. Stir in the chili and more vinegar to taste, then season with salt and pepper.
Heat 2 tbsp of oil in a frying pan and saute the radicchio cut side down for 1-2 mins over high heat. Add the capers, butter and honey and cook briefly. Season to taste. Transfer to plates and sprinkle with the chopped parsley and mint. Serve with the mango dressing on the side.
he marinated chicken and cook over high heat until lightly browned
ngredients and whisk together. Pour over the vegetables and toss very
heat oil in a skillet over medium high heat.
Add