Strawberries In A Mango Sea Recipes

STRAWBERRIES IN A MANGO SEA

Steps:

• Peel and pit the mangoes: cut down the broad side of the fruit from stem end to tip end, slightly off center, with the knife following the edge of the pit. Cut down the other side of the fruit in the same way. Cut the flesh from the sides of the pit, cutting as close to the pit as possible. Lay each half, skin side down, on your cutting surface and score with the tip of your knife in a crosshatch pattern, down to -- but not through -- the skin. Lift each mango half, and press on the skin with your thumbs to turn the half inside out. Slice the cubes away from the skin. Repeat with the other half. Cut the strips from the sides away from the skin. Discard the skins.
• Place the mango in a food processor fitted with the steel blade. Add half the lime juice and 2 teaspoons of the sugar. Purée until smooth. Scrape into a bowl, and set aside. You should have about 2 cups purée.
• Toss the strawberries with the remaining lime juice and sugar, and let sit for 15 to 30 minutes, in or out of the refrigerator.
• Spoon about 1/4 cup of mango purée onto each dessert plate or into wide dessert bowls. Place a spoonful of strawberries, with juice, in the middle. Garnish with mint and serve.

MANGO STRAWBERRY MARGARITAS

Steps:

• In blender, place all ingredients except lime wedges and salt. Cover; blend on medium speed until smooth and thick.
• Rub rims of 4 margarita glasses with lime wedge; dip rims of glasses into salt. Divide margarita mixture evenly among glasses. Serve immediately with lime wedges.

MANGO-STRAWBERRY SALSA

Steps:

• Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.

STRAWBERRY MANGO MIMOSA RECIPE BY TASTY

Steps:

• Pour the champagne into an 8-ounce (240 ml) champagne flute.
• Add the mango juice and drop in 1 stemmed strawberry.
• Garnish with the other strawberry and serve.
• Enjoy!

STRAWBERRY MANGO SMOOTHIES

Steps:

• In a blender, combine all ingredients; cover and process for 30-45 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately.

MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE

Steps:

• In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
• Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
• Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.

STRAWBERRIES WITH MANGO COCONUT "SABAYON"

Steps:

• Put the coconut milk in a saucepan and stir until homogenous. Stir in the mango and salt and simmer, covered, over medium-low heat until the mango is soft, 15 to 20 minutes.
• Pour the mixture into a food processor, add the agave nectar and lime juice, and process until smooth. Spoon over fresh organic strawberries and serve garnished with the mint.
• For a more puddinglike texture, leave out the agave nectar and lime juice and cook for an additional 10 minutes. Pour into 4 small ramekins and chill for at least 2 hours before serving.
• Goes with Coconut Rice Pudding (page 198), sorbets, and fresh fruit, especially strawberries.
• Store in an airtight container in the refrigerator for 5 days.
• (per serving)
• Calories: 275
• Total Fat: 21.7g (18.8g saturated, 1g monounsaturated)
• Carbohydrates: 22g
• Protein: 3g
• Fiber: 5g
• Sodium: 90mg

STRAWBERRY-MANGO MARGARITA DESSERT (VIRGIN)

Steps:

• In a small bowl, mix graham crackers, 1/4 cup sugar, and 1/2 cup butter. Press firmly in bottom of ungreased 8 or 9 inch springform pan. Refrigerate 10 minutes.
• Spoon sorbet over crust, spread evenly with metal spatula. Freeze for 30 minutes.
• In a large bowl, mix thawed strawberries, using wire whisk, until broken into small pieces. Beat in margarita mix until well blended. Fold in whipped cream. Carefully pour into pan over sorbet. Freeze at least 3 hours until firm.
• Decorating your dessert-------Using 4 inch wooden skewers place strawberry half and mango cube on each of the 10 skewers. Sprinkle with coarse sugar if desired. Place skewers into top of dessert for garnish. Top with any remaining fresh strawberry slices if desired. To serve, cut into wedges. Top with whipped topping if desired.( To make cutting the pie easier, wait to place the fruit skewers in the dessert until after slicing it).

STRAWBERRY MANGO JAM WITH LIME

Steps:

• Add the strawberries, mango, sugar, and lime juice to a large Dutch oven.
• Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
• Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 15 minutes.
• Use the plate method to check for gelling. Be careful not to overcook.
• Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
• Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
• Process the jars in a water bath canner for 10 minutes. Remove and let cool completely

STRAWBERRY AND MANGO BRUSCHETTA DESSERT

Steps:

• In a large mixing bowl, toss strawberries and mangos together.
• In a small sauce pan, bring water and sugar to boil and allow to cool.
• Pour small amount of sugar water over mango mixture and add pinch of salt.
• Serve with mint sprig and toasted pound cake.