s Bundt(R)).
Peel mango with a vegetable peeler or
ogether in a bowl. Add mango cubes; stir to coat. Cover
Slice cheeks from mango. Score each cheek in shallow criss-cross pattern, taking care not to cut through skin.
Serve mango cheeks with lime wedges.
Combine ingredients for marinade in food processor and blend.
Pour over pork tenderloin and marinate for at least 3 hours and up to overnight.
Preheat grill and cook tenderloin to desired temperature.
Remove pit from mango and brush with oil.
Grill green onion and mango for just a few minutes to soften and impart grilled flavor.
Cut grapes and tomatoes in quarters and dice mango and green onion.
Dress with a splash of cider vinegar, honey and chopped cilantro.
Enjoy!
Remove skin and seed from mango.
Combine the tofu and mango flesh in the blender until smooth and creamy.
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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For the mango parfait, place the egg yolks,
n the meantime puree the mango. You will need ca 220g
archment paper. To make the mango chutney, heat 1 tbsp oil
for 15 mins. Remove syrup from heat and cool for 15
edium bowl, stir together the mango puree with the lime juice
o medium-high.
Peel mango, slice from stone in thick pieces
lace the mango in a mini food processor
heet 3 to 4 inches from heat, turning as needed, until
ins until slightly syrupy. Remove from the heat; leave until completely
ides.
Remove the fish from the heat and place on
br>For the mango salsa, mix in the mango and spring onion
an. Melt butter then remove from heat and mix with cookie
Add the onion, chili rings, mango, curry powder and a pinch
place chiles, manoes and lemon juice in a pot.
Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit.
Bring to a full boil, one that cannot be stirred down, stirring occasionally.
Add the rest of the sugar and return to boil for one more minute.
Remove from heat. Remove any foam.
Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.