MEXICAN MANGO DAIQUIRI

12 large mangos, peeled, pitted, sliced
1 28oz can of sliced mangos
2 1/2 cups light or dark rum
Sugar to taste

Blend fresh mangos in a blender or food processor. Add canned mangos. Blend. Add ice, and blend until the mixture is a frappe (if necessary, mix in batches). To serve, pour daiquiris into 1 1/2 cup goblets. Serve ( Read more... )

CUBAN CURRIED CHICKEN SALAD
Ensalada de Pollo al Curry

This salad is a cinch to prepare and the flavors, both tart and sweet, blend beautifully.

Serves 4

1 {12.5oz} can chunk white chicken, drained, or 3/4 pound thoroughly cooked chicken chunks
1 cup canned pineapple slices with juice, cut into 1/2-inch pieces
3 tablespoons thick mango chutney
1/4 cup ( Read more... )

VIETNAMESE MANGO SMOOTHIE
Serves 1

1/2 large ripe mango, peeled, pitted, and cut into chunks
1/2 ripe avocado or 1/2 small ripe papaya can be used instead
1/4 cup sweetened condensed milk
2 cups ice
1 tablespoon sugar, plus more to taste

Pulse ingredients in a blender or food processor until all is puréed. Add sugar to taste & serve chilled.

Source: S's ( Read more... )

The exact origins of the mango are unknown. Most believe that it is native to Southern and Southeast Asia, including areas of the Philippines, India, Burma, Sri Lanka, Pakistan and Bangladesh. There are fossil records that date it back 25 to 30 million years. Mangos retain a special significance in the culture of South Asia where they have been ( Read more... )