RECIPES
Easy and delicious recipes made with items you can find at your local market! Click the thumbnail to open the recipe.
INGREDIENTS
1 Half Ripe Mango
1 Carrot
1/4 Cabbage
1/2 Red Bell Pepper
1/2 Green Bell Pepper
1/4 Red Onion
Recipe by chef: Felix -Ti Bananne
SALAD DRESSING
(optional)
1/4 cup of orange jucie
1/4 cup of mango juice
2 tbsp of lime juice
1 tbsp brown sugar
Salt & Black Pepper
METHOD
Grate the mango and carrot into a mixing bowl. Julienne
the cabbage, sweet peppers and onions in thin long
strips. Add strips to bowl, and toss.
Salad Dressing
Combine orange, mango and lime juice, brown sugar,
salt and black pepper in a blender. Blend well.
Serve mango salad with fresh basil and sprinkle dressing over dish.
INGREDIENTS
1 lb Ripe mango
2 tbsp Mint Jelly
1/2 cup Rice vinegar
1/4 cup Vegetable oil
1 (each) Shallot, fine diced
4-5 Fresh Mint leaf, finely chopped
Salt, pepper, sugar (to taste
METHOD
- Peel the mango and cut the flesh. Puree flesh with some of the vinegar and add in the mint jelly.
- Add in the rest of the vinegar to the puree and incorporate the oil using a whisk.
- Add the shallot and chopped mint leaf. Season with salt, pepper and sugar to taste.
Serve Mango Mint Dressing with Fresh Greens
Recipe by chef: Chef: Lloyd Iwoa – Chic Restaurant
MANGO MINT DRESSING
From the island of Saint Lucia
INGREDIENTS
Ripe mango flesh 4oz
Shallot, fine diced 1tsp
Mango juice 2 oz
Whole grain Dijon
mustard 1 tbsp
Butter 2oz
White wine 1oz
Salt & black pepper (to taste)
METHOD
Finely chop the mango flesh and put in small pot with the shallot. Bring content bring to boil. Add the mango juice, white wine and butter and bring to simmer.
Season with salt and pepper. Whisk in the Dijon mustard – with the whisking the butter (should incorporate with the liquid) to complete your sauce.
Serve Mango Dijon Sauce with mango ash pasta (or plain pasta) and grill snapper
MANGO DIJON SAUCE
With Grill Snapper
From the island of Saint Lucia
INGREDIENTS
5 Ripe Mangoes (chopped)
1/4 cup Sugar
1/2 cup of ice
1/4 cup Lime juice
1/4 cup of caramelized straw
berries (optional)
METHOD
Blend chopped mangoes until smooth to form a mango pureé. In a sauce pan, combine lime juice and sugar over medium heat. Stir until the sugar dissolves. Pour syrup from the sauce pan into the mango pureé and mix. Chill the mixture in the refrigerator until cooled, for about 3-5 hours.
Pour the sorbet mixture into an ice-cream maker or freeze in an air tight container for up to 1 week. When serving mango sorbet, let it soften slightly before serving and sprinkle caramelized strawberries on top.
MANGO SORBET
With Strawberries
From the island of Saint Lucia
INGREDIENTS
1 RIpe mangoes
1/4 cup Salad beans
1/2 Avocado
1/4 Cucumber
Micro greens (to taste)
Salt
Jasmine Rice
Flying fish eggs
(optional)
Thyme (to taste)
Sesame seeds
(to taste)
METHOD
In a medium saucepan with a tight-fitting lid, combine 1½ cups water, and ½
teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low.
Simmer for 18 minutes . When rice is cooked, place desired amount at the
bottom of your bowl. Cut your mango, avocado and cucumber in thin slices.
Torch one side of the Maih Maih lightly. Layer the sliced produce around the
bowl. Place maih maih slices in the center of the bowl. Garnish with sesame
seeds, thyme and flying fish eggs (optional).