Ingredients:

• 1 large ripe mango, peeled
• 3 tablespoons fresh lime juice
• 2 tablespoons Thai fish sauce
• 2 tablespoons sugar
• 1/8 teaspoon red pepper flakes
• 1 tablespoon each: chopped fresh cilantro, basil, mint
• 1 cup fresh jumbo lump crabmeat, any shells removed
• ½ cup coconut milk
• 2 tablespoons flaked coconut

Instructions:
Thinly slice the mango, slicing from the 2 wider sides of the fruit, to make 8 thin slices. Cut 8 circles using a 3-inch round cookie cutter and finely dice remaining mango; set aside. Stir together lime juice, fish sauce and sugar in a small bowl; stir to dissolve sugar. Add red pepper flakes, onion and herbs. Gently stir in the diced mango, crabmeat, coconut milk and coconut. Cover and refrigerate for 30 minutes. To arrange salad, set a 3-inch ring mold or springform pan on a salad plate. Place a mango slice on the bottom then fill with crabmeat salad. Carefully press down on the mixture to pack into mold, letting some of the juices run onto the plate. Top with another mango slice then carefully remove mold. Repeat with remaining mango and salad. Makes 4 servings.

Prep Time: 15 minutes
Cook Time: 10 minutes
Serving Tips: If you don’t have a 3-inch mold, mound salad between 2 slices of mango.

Ingredients:

• 4 ounces orange liqueur
  
• 4 ounces lime-flavored vodka
• 9 ounces fresh mango, peeled, pitted, and pureed to make 6 ounces strained mango puree
• 6 large strawberries, pureed
• 1 ounce simple syrup
• 6 ounces fresh orange juice
• 6 ounces fresh lemon juice
• 1 bottle Prosecco (chilled) / 1 Liter Lemon-Lime Soda
• 2 cinnamon sticks
• 1 mango, peeled, pitted, and cubed
• Mint sprig, strawberries, orange, and lemon slices
• Large Bordeaux glass with ice

Instructions:
Place ingredients (excluding Prosecco) into a large glass container, cover and refrigerate overnight. When ready to serve pour into an ice filled pitcher to 2/3 full. Add fresh sliced fruits and top with Prosecco, stir gently to mix. Serve in wine glasses with fresh fruit.

Prep Time: 45 minutes
Cook Time: 5 minutes

Ingredients:

• 2 large ripe mangos, peeled, pitted, and cubed
• 3 cups low fat vanilla yogurt
• 6 tablespoons low fat granola
  

Instructions:
Puree 1 mango and spoon equal amounts into 6 clear plastic cups. Top each with 1/4 cup yogurt. Spoon cubed mango over the top, saving a few pieces for garnish. Top with remaining 1/4 cup yogurt and reserved mango. (Recipe may be made ahead at this point. Cover and refrigerate until ready to serve.) Top each serving with a tablespoon of granola just before serving.

Prep Time: 15 minutes
Serving Tips: Make ahead and keep refrigerated.

Ingredients:

• ½ cup olive oil
  
• 3 garlic cloves, finely minced
  
• ¼ cup lime juice (from about 2 limes), plus 2 limes cut into wedges, for serving
  
• 1 teaspoon salt
  
• 1 teaspoon freshly ground black pepper
  
• 2 mangos, peeled, pitted and diced
  
• 1 red bell pepper, halved, seeded and finely diced
  
• 1 green bell pepper, halved, seeded and finely diced
  
• 1 yellow bell pepper, halved, seeded and finely diced
  
• 1 large red onion, halved and finely chopped
  
• 1 serrano chile, finely chopped, optional
  
• ½ cup finely chopped fresh cilantro
  
• 1 15-ounce can black beans, drained and rinsed

Instructions:
Whisk the olive oil, garlic, lime juice, salt, and pepper together in a large bowl. Add the mangos, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together. It's Simply Delicioso!

Prep Time: 5 minutes