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INGREDIENTS

• 1 cup milk
• 2 cups ripe diced mangoes
• 2 teaspoons honey
• 2 dropsalmond essence
• 2 cups vanilla ice creamor strawberry ice cream

DIRECTIONS

1. Place milk, mango, honey and essence in a blender whip until smooth.
2. add icecream whirl again.
3. serve.

INGREDIENTS

• 1/2 cup pecans, roughly chopped
• 12 fluid ouncesmango juice
• 1 mango, diced
• 1 pinch nutmeg
• 2 tablespoons maple syrup (optional)

DIRECTIONS

1. Simmer pecans in mango juice for approximately 15 minutes.
2. Add mango fruit, nutmeg and maple syrup and simmer for another 10 minutes until fruit is soft and sauce thickens.
3. Serve warm over pancakes or french toast.

INGREDIENTS

• 8 cups spinach(depends on how big of servings you want)
• 10 fresh white mushrooms, sliced
• 10 slices crispy cooked bacon , crumbled
• 2 hardboiled egg , chopped
• 1/2 cup shredded gruyere cheese
• 1/4 cup thinly sliced red onions
• 1/4 cup red wine vinegar
• 4 tablespoons finely chopped mango chutney, with the liquid
• 1 clove minced garlic
• 2 tablespoons Dijon mustard
• 1 tablespoon sugar

DIRECTIONS

1. Wash and dry spinach, if needed, and remove stems.
2. Combine the spinach with the mushrooms, bacon, cheese and onion in a large salad bowl.
3. Dissolve the sugar in the vinegar and combine with the chutney and its liquid; garlic and mustard.
4. Do NOT put the dressing on until just before serving or you will have a soggy mess!
5. Toss the dressing with the salad just befor serving.

INGREDIENTS

• 2 pieces fresh sweet mangoes
• 2 1/2 fluid ouncesgin
• 1/2 fluid ounce apricot brandy
• 1/2 fluid ouncesimple syrup
• 1/2 fluid ounce fresh lemon juice
• lemons, rind ofor lemons, zest of, for garnish

DIRECTIONS

1. muddle the mango in the bottom of mixing glass or shaker.
2. pour in all ingredients, shake with ice for 30 seconds.
3. Serve in a martini glass and garnish with lemon zest or peel.

INGREDIENTS

• 1 cup golden raisins
• 1/4 cup brandy
• 2 mangoes, peeled and diced
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1 1/4 cups sugar
• 1/2 cup butter, room temp
• 3 eggs
• 1 teaspoon vanilla extract

DIRECTIONS

1. preheat oven to 350.
2. grease and flour a 9×5 loaf pan.
3. soak raisins in brandy for 15 minutes.
4. puree mangoes in a processor until smooth, measure 1 cup, save the rest for another use.
5. combine flour, cinnamon, salt, ginger, nutmeg and baking soda in a small bowl.
6. in a large bowl beat sugar and butter with an electric mixer until fluffy.
7. beat in eggs 1 at a time.
8. add vanilla and mango puree.
9. slowly beat in flour mixture.
10. add raisins and brandy and stir well.
11. pour into loaf pan, bake for 1 hr, 15 minutes until a toothpick inserted to center comes out clean.
12. cool for 20 minutes in the pan, then turn out to a rack to cool completely.