Mix fruit together in large bowl and chill. Serve in
individual bowls.
Recipe-II
TORTILLA ROLLS & SPICEY MANGO SALSA
Servings
6
Ingredients
ROLLS
2 cups arborio or sushi rice
4 cups water
2 tbsp. cumin
salt and pepper
4 medium zucchinis, diced
1 medium white onion, diced
2 cups purple cabbage, shredded
2 jalapeno peppers, seeded and minced
1 tbsp. garlic, minced
2 tbsp. olive oil
1 package fresh flour tortillas
1 bunch chives or scallion greens, julienned
MANGO SALSA
5 ripe mangos
1/4 cup scallions
1/4 cup cilantro
juice from 4 limes
salt and pepper
Directions
In a medium-size pot, add the rice and the water. Cook
covered on a high flame until boiling and then lower flame and continue to
cook covered until done (approximately 25 minutes). Add one tablespoon of
the cumin and salt and pepper. Saute zucchini, onion, cabbage, jalapenos,
and garlic in a large pan with the olive oil. When vegetables becomes
soft, add the remaining cumin and salt and pepper. Set mixture aside to
cool. For the salsa, dice the mangos, scallions, and cilantro, and mix
together with the lime juice in salt and pepper. To roll, heat the
tortillas and lay them on a flat surface. Fill halfway with a layer of the
rice, then vegetables. Roll tightly and tie with chives or scallions
greens stems. Slice rolls into smaller pieces. Serve with mango salsa.
~Vegetarian Cuisine, miningco.com
Recipe-III
BOMBAY BHEL
Servings
4-6
Ingredients
2 1/2 cups unsweetened puffed rice
1 1/2 cups corn flakes
1 cup unsalted cashew nuts
1 large onion
2 medium potatoes
6 tbsp. coriander leaves, chopped
4 tbsp. mango chutney
1 tbsp. tomato ketchup
juice of 1 fresh lime
Directions
Cut potatoes in half and boil until cooked through but
still firm. Plunge into ice water, drain well, and cube. Combine puffed
rice, corn flakes, and cashew nuts in a baking dish and toast in a 300F
oven for 15 minutes, turning once. Chop onion and coriander leaves. In a
small bowl, mix together chutney, ketchup, lime juice, and cayenne/chili
pepper. Combine all ingredients in a large bowl and toss lightly until
mixed. Serve warm. ~Vegetarian Cuisine,
miningco.com
Recipe-IV
AVOCADO, EGG AND MANGO
Servings
6
Ingredients
6 eggs, hard-boiled and chopped
2 avocados, peeled, pitted and chopped
1 habanero chile, seeded, stemmed and finely chopped
1 onion, finely chopped
3 tbsp. parsley, finely chopped
2 tbsp. apple cider vinegar
1/2 tsp. sea salt
3 mangoes, peeled, pitted and halved
6 cilantro sprigs
Directions
Blend all ingredients except mangoes and cilantro in a food
processor or blender at medium speed until smooth. Chill for several
hours. Pour into mango halves and garnish with
cilantro.
Recipe-V
MANGO AND PROSCIUTTO
Servings
16
Ingredients
16 fresh watercress sprigs (or arugula)
16 mango cubes, 1 inch
8 prosciutto slices, thin, halved
Directions
Arrange a watercress sprig on each mango cube, wrap with a
prosciutto slice. Secure gently with a wooden pick. Cover and chill.
~Katie, via the internet
