3 C Plain yogurt
1 C Milk
1 C Water
1 C Mango pulp
1/2 C Sugar
1 Oz Pistachios, ground

Methods:

In a pitcher, combine the yogurt, milk, water, pulp, and sugar. Whisk
briskly until completely mixed. Chill. To serve, pour over crushed
ice.
Sprinkle the ground pistachios over the top.
Makes 4 to 6 servings.

Salad

1 fresh mango, peeled and sliced into bite sized pieces
1/cantaloupe, peeled and sliced into bite sized pieces

1/2 honeydew, peeled and sliced into bite sized pieces

Strawberry Sauce:

1 1/2 cups fresh strawberries, or partially thawed frozen strawberries
1 tablespoon lemon juice
1/4 cup maple syrup
Methods:

Place mango and melon pieces in a large serving bowl. In a blender,
blend strawberries with lemon juice and sugar until smooth. Drizzle
sauce over fruit salad and serve.

4 cups fresh or frozen peas
2/3 cup fresh mint leaves, packed
4 cups chilled chicken broth
1 teaspoon lime juice
salt to taste
freshly-ground white pepper to taste
1 large ripe mango, peeled, diced
Creme fraiche or sour cream for garnish

Directions:

Heat large pot of water to boil; add peas, cook about 4 minutes. Remove from heat; add mint for 30 seconds. Drain.
Place about 1 1/2 cups of the chicken broth in blender. Add half of the peas and mint; puree until smooth. Strain using fine mesh sieve, pushing puree through with spoon, into large bowl. Repeat.
Stir in remaining chicken broth and lime juice. Season with salt and pepper. Chill in refrigerator 2 hours.
Pour soup into serving bowls; garnish with diced mango and creme fraiche.
Makes 4 servings.
Calories 185, Fat 1.8 g, Carbs 31 g, Sodium 595 mg, Fiber 9 g.

by AJ

juice of 1 lime
1 tablespoon sherry vinegar
1 tablespoon light soy sauce
1 tablespoon peanut oil
1/2 teaspoon minced chili pepper
1 teaspoon ground coriander
1/3 cup chopped tomato
2 tablespoons chopped fresh cilantro
2 tablespoons chopped basil or flat-leaf parsley
kosher salt and freshly ground black pepper to taste
1 mango
1 avocado
3 cups frisee or curly endive lettuce, cleaned & cut
into bite-size pieces
1 ounce toasted cashews, chopped

Method:

Mix lime, vinegar, soy, oil, chili, coriander, tomato, cilantro, basil, salt and pepper in a small bowl. Set aside. Peel and slice mango into 1/4-inch slices. Do the same with the avocado. Put the lettuce on an oval platter. Lay the mango and avocado slices on top, alternating. Pour dressing over and top with chopped cashews. Serves 3 to 4.

by Mark Midnite

1 cup diced peeled mango — (1 medium)
2 1/2 tablespoons fresh lime juice
6 tablespoons Sugar Syrup — (see recipe), — chilled
2 cups extra-dry champagne — chilled
2 teaspoons grenadine syrup

Preparation Method:

Place first 3 ingredients in a food processor, and process until smooth. Strain mango puree, and discard pulp. Pour
1/4 cup mango puree into each of 4 champagne glasses. Add 1/2 cup champagne; slowly pour 1/2 teaspoon grenadine down inside of each glass (do not stir before serving). Yield: 4 servings.

NOTES : Store syrup in refrigerator.

Per serving:

129 Calories; 0g Fat (2% calories from fat); 0g Protein; 11g
Carbohydrate; 0mg Cholesterol; 2mg Sodium

By igor on Jan 28, 1997.
By owner-mc-recipe
Recipe by: Cooking Light, June 1995, page 114
from the files ofckpenner77