In a 4- to 6-cup widemouthed jar, combine sake and pineapple or mango. Cover and chill until sake has a subtle fruit flavor, about 5 days. Lift out fruit with a slotted spoon and discard. Serve cold–the sooner, the better. Leftover sake (without fruit) will keep up to 1 week when stored airtight in the refrigerator.
Preparation Time 25 Minutes Servings: 5 (serving size: 1 burger)
2 tablespoons green curry paste
1 tablespoon light mayonnaise
1 large egg white, beaten
1 1/4 pounds ground turkey breast
1/2 cup minced green onions/li>
1/3 cup fresh breadcrumbs
1/4 teaspoon salt
Olive oil-flavored cooking spray
5 (2-ounce) whole grain hamburger buns
5 romaine lettuce leaves
10 slices tomato
15 slices cucumber
Combine first 3 ingredients in a large bowl, stirring well with a whisk. Add turkey and next 3 ingredients; stir just until blended. Divide mixture into 5 equal portions, shaping each into a 1/2-inch-thick patty.
Coat both sides of patties with cooking spray. Place patties on grill rack coated with cooking spray.
Grill 8 minutes on each side or until done. Spread 1 tablespoon Mango Mayonnaise on bottom half of each bun; top with 1 lettuce leaf, 2 tomato slices, 1 patty, 3 cucumber slices, and top half of bun.
Combine 2 tablespoons water and 2 tablespoons sugar in a microwave-safe glass measuring cup; microwave at HIGH 2 minutes.
Stir until sugar dissolves. Combine sugar mixture, orange juice, and next 6 ingredients (through chiles) in a blender, and process until smooth. Add ice to blender; pulse to combine. Stir in 1/8 teaspoon salt.
Chill in refrigerator 30 minutes, stirring after 15 minutes.
Combine remaining salt and 3/8 teaspoon sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in salt mixture to coat.
Fill each glass with about 2/3 cup margarita.
Note: Champagne mangoes are also called Ataulfo mangoes. Other varieties may be used but won’t be as smooth. Use more mango nectar to compensate.
In a blender, whirl the mango; 3/4 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lime juice; 2 ice cubes; and the freshly grated lime zest until smooth. Divide mango-lime smoothie between 2 straight-sided glasses and set aside.
Rinse blender, then whirl the banana; the strawberries; 1/2 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lemon juice; 2 ice cubes; and the freshly grated lemon zest until smooth.
Layer banana-strawberry smoothie onto mango smoothie, gently spooning mixture around inside edge of each glass to create a clean horizontal line.
Arrange the mango cubes in a single layer on a baking sheet; freeze until firm (about 1 hour).
Place frozen mango and the remaining ingredients in a blender.
Process until smooth.
Note: Freeze the cubed mango overnight in an airtight container to make this smoothie a snap to throw together (for variety, try substituting frozen berries for the mango). Remember to let frozen mango thaw for 15 minutes to soften slightly. The dry milk is optional, but one tablespoon provides about 100 milligrams of calcium.
Preheat oven to 325°F. Grease the bottom of a heavy baking pan or oven-safe skillet with the coconut oil. Brush both sides of the salmon steak with the lemon juice and place it in the baking dish or skillet. Sprinkle fish with the salt and pepper, if desired. Bake for 15-20 minutes or until moist and flakey.
While the fish is cooking, prepare the salsa. In a medium bowl, mix the mango, avocado, onion, cilantro, and chili. In a small bowl, mix together the lime juice and the macerated garlic. Sprinkle the juice mixture over the salsa and toss. Serve the salsa on top of the baked fish. Makes two servings.
Barbecue jerk chicken with fresh mango and lime salsa
Servings: 4-6 depending on size of chicken Preparation time: 1 Hr 30 Min Cooking time: 20 Min
1 red onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 tablespoon finely grated ginger
2 long red chillies, seeded, coarsely chopped
2 tablespoons dark rum
2 tablespoons brown sugar
1 tablespoon lime juice
1 teaspoon dried chilli flakes
2 teaspoons allspice
1 teaspoon ground cinnamon
1 teaspoon dried thyme
1/4 teaspoon ground nutmeg
2 (about 1.2kg each) fresh chickens, cut into quarters
Steamed basmati rice, to serve
Lime wedges, to serve
Mango and Lime Salsa
2 just-ripe mangoes, stone removed, peeled, coarsely chopped
1 ripe avocado, stone removed, peeled, coarsely chopped
1 red onion, very thinly sliced
1 cup coriander leaves
1 cup mint leaves
1 tablespoon lime juice
Step 1Place the onion, garlic, ginger, chilli, rum, sugar, lime juice, chilli flakes, allspice, cinnamon, thyme and nutmeg in the bowl of a food processor and process until finely chopped.
Step 2Use a large sharp knife to cut 1cm-deep, 4cm long slashes in the thigh, breast and drumsticks. Place in a large glass or ceramic dish. Pour over the onion mixture and rub into the chicken. Cover with plastic wrap and place in the fridge for 4 hours or overnight to marinate.
Step 3Preheat a barbecue flatplate on medium-low. Drain chicken from marinade, reserving marinade. Add chicken to barbecue and cook for 5 minutes each side or until golden brown. Transfer to a roasting pan and pour over reserved marinade. Return chicken to the barbecue and cook, covered, for 30 minutes or until the juices run clear when the thighs are pierced with a skewer. Set aside for 5 minutes to rest.
Step 4To make the mango and lime salsa, combine the mango, avocado, onion, coriander, mint and lime juice in a large bowl.
Step 5Divide chicken among serving plates. Top with mango salsa. Serve with steamed rice and lime wedges.