English Version

English Version

• 1 large mango, peeled, seeded, and chopped
• 1 pint basket California strawberries (12 ounces), stemmed and chopped
• 1/4 cup sliced green onions with tops
• 2 tbsp. fresh lime juice
• 1 tbsp. chopped cilantro
• 1/2 tsp. red pepper flakes
• 1/4 tsp. ground cumin
• Salt, to taste

Directions

Prep Time: 10 minutes In bowl, toss all ingredients except salt to blend thoroughly. Mix in salt. Serve immediately or cover and refrigerate up to two days. Serve with corn chips, chicken or mild white fish. Yield: Makes about 3 cups.
Nutritional Information

22 calories; 0 g fat; 0 mg cholesterol; 1 mg sodium; 6 g carbohydrate; 1 g fiber; 0 g protein.

Directions

Sift the flour, sugar and salt together into a large bowl. Rub the fat into the flour with the fingertips until the mixture is crumbly. Sprinkle water over the mixture and mix lightly to a stiffish dough. Gather into a ball, wrap in waxed paper and chill until firm enough to roll out. Turn on to a floured board and roll out into a circle large enough to line the pie plate. Brush the pie plate with melted butter. Roll the pastry round the rollig pin and unroll it into the pie plate, Press the pastry lightly into the sides of the pan, and over the rim. Trim away any excess, and crimp the edges with a fork or the fingers. Prick the bottom with a fork. Bake shell on the center of an oven preheated to 350 degrees F for 25 minutes, or until golden brown. If air bubbles form, prick bottom of shell 2 or 3 times during the the first 10 minutes of baking. Cool before chilling.

Directions

Carefully peel the mango. Feel with the tip of a small, sharp knife where the seed is, and cut off 2 slices lengthwise, down each side of the mango as close to the seed as possible. Cut each slice nto lengthwise strips about 1/4-inch thick, sprinkle with a little of the lime juice and set aside. Cut all the remaining flesh off the seed. There should be about 1 cup of pulp. Put the pulp into a saucepan with the sugar,remaining lime juice and water and cook until soft, about 10 minutes. Rub through a sieve, return to the saucepan and stir in the arrowroot mixed with a little cold water, and cook until thickened, stirring constantly. Cool slightly. Arrange the mango slices in the baked pastry shell in an overlapping pattern, using the shorter pieces to fill in the sides. Spoon the puree over these pieces evenly. Chill well before serving. Serve plain, or with custard, whipped cream, or ice cream to taste. Serves 6.

Directions

Pour lemon juice over mangoes and allow to stand 15 minutes. Melt butter in 8-inch pan or casserole. Add brown sugar and cover with a layer of mango slices. To prepare the cake batter: Cream the shortening, add the shortening, add the sugar and cream together, then add beaten egg. Sift dry ingredients and add alternately with milk. Pour over mangoes and bake 50 to 60 minutes at 375 degrees F. When cake is done, turn it out upside-down and serve while still warm. Serve with whipped cream or a lemon or lime sauce.

Directions

Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, over low heat. Cool. Mix mango puree, sugar, lime juice and gelatin. Chill until the mixture is syrupy. Beat until light and fluffy. Serve with whipped cream, or ice cream. Serves 6.

Directions

Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, over low heat. Cool. Mix the mango puree, sugar, lime juice and gelatin. Whip the cream until stiff, then fold lightly but thoroughly into the mango mixture. Pour into a mold, rinsed out with cold water. Refrigerate until set. Unmold and serve plain, or garnished with slices of mango. Serves 6.

• 1 Large mango peeled and sliced
• 2 cups Fresh button mushrooms quartered
• ½ cup Carrot peeled and sliced into thin strips
• 3 Tbls Chopped parsley
• ½ cup Chopped spring onion
• ½ cup White wine
• Salt and freshly ground white pepper

Directions

Lay a sheet of foil flat with a diameter of 40 cm. Drizzle with olive oil. Open the deboned trout and place on the foil. In the centre of the trout fold in the mangoes, mushroom, carrots and onions. Sprinkle with parsley, wine and season. Close the trout and fold over the foil tucking in the sides, resembling a well sealed bag. Bake the trout in a pre heated oven set at 200°C for 8 to 10 minutes. The bag should puff up and serve at once.

Wild rice and a green salad or green vegetables go well with the trout. If like, serve with almond butter.