Mango And Melon Cup Recipes

MANGO MELON BITES

Steps:

• In a small bowl combine the mustard, lemon pepper seasoning and yogurt, Set aside, to be served with the mango-melon bites.
• Use a toothpick to skewer a grape, a folded ham slice a mango chunk or watermelon chunk. Repeat until all ingredients are used alternating each skewer with a chunk of mango and watermelon. Serve on a platter with the dipping sauce.

MELON, MANGO, AND AVOCADO SALAD

Steps:

• To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
• Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
• Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.

MELON-MANGO SALSA

Steps:

• In a large bowl, combine the first six ingredients. Combine the lemon juice, cinnamon and cayenne. Pour over fruit mixture; toss to coat. Chill until serving. Serve with pita chips.

WATERMELON CUPS

Steps:

• Using a small melon baller or measuring spoon, scoop out the center of each watermelon cube, leaving a 1/4-in. shell (save flesh for another use)., In a small bowl, combine the remaining ingredients; spoon into watermelon cubes.

MANGO AND MELON DESSERT

Steps:

• In a food processor, purée mango, adding 1 tbsp water, if necessary, to achieve a puddinglike consistency. Add spices; blend thoroughly. Add sugar to taste. Cover and chill 3 to 4 hours. When ready to serve, cut watermelon in half. Using a melon baller, scoop out about 2 cups of balls. Pour purée into 4 shallow bowls and arrange melon balls on top. Garnish with mint sprigs.

MANGO, BANANA, AND CANTALOUPE COLLIDER

Steps:

• Place the juice, honey, mango, banana, cantaloupe, and yogurt in a blender, and mix on low speed until the mixture is blended. Continue mixing, gradually increasingthe speed, until the mixture is smooth. Pour into glasses and garnish each with Melon Balls on a Skewer (see Garnishes with a Flourish), if desired.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

MELON-MANGO SORBET

Steps:

• In a blender or food processor, combine the mango cubes, melon balls, sugar, and lime juice.
• Puree.
• Spoon onto 4 plates, margarita glasses, or custard cups.
• Cover with plastic wrap, and freeze for 30 to 40 min, or until firm, stirring once to break up any ice crystals.
• Serve.

BEST MELON, MANGO, AND AVOCADO SALAD

Steps:

• To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
• Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
• Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.

MELON MANGO SALAD

Steps:

• Make dressing by stirring together plain yogurt, a tablespoon of honey and a teaspoon of grated gingerroot.
• Halve melon and scoop out seeds. Slice, peel, and cut into chunks. Mix with grapes.
• Slice mango on each side of the pit. On each half, slash the flesh into a criss-cross pattern down to the skin. Push the skin from underneath to turn the mango halves inside out. Remove the flesh and add to melon mixture.
• Arrange watercress and salad greens on 4 serving plates. Whisk olive oil and vinegar and season to taste with salt and pepper. Drizzle over the watercress and greens.
• Divide the melon mix equally between the 4, then spoon the yogurt dressing on top. If desired, scoop the seed out of the passion fruit and sprinkle over the salad. Serve immediately.

MANGO, PAPAYA, AND MELON SALAD

Steps:

• Arrange fruits and cucumber on a platter. Drizzle with honey and squeeze with lime halves. Sprinkle with salt; serve.