While I am not a big mango fan, or for that matter a smoothie fan, I found this Mango Smoothie to be quite refreshing. I did however find it even better with a bit of white rum in it. To be fair though, it had been a long night before. At least you are replacing vitamins while removing them.
Ingredients:
1 Large ripe mango, peeled and cut into cubes
1 Cup yoghurt
1 Medium sized banana
1 Teaspoon freshly grated ginger
2 Cups ice
Fresh nutmeg for grating
Preparation Method:
1. Add all ingredients except nutmeg to blender.
2. Blend until desired consistency.
3. Garnish with fresh nutmeg, and any fruit you desire.
Authors Note: For a real eye-opener add two shots of white rum
2 Medium sized tannias, peeled and grated
1 Cup fresh pineapple, finely diced
1 Small green pepper, finely diced
1 Small red pepper, finely diced
1 small onion, finely diced
Flour to incorporate as needed
Whole milk to incorporate as needed
Kosher or Sea salt & freshly ground black pepper to taste
2 Tablespoons Canola oil
Cooking Method:
1. Mix tannia, pineapple, peppers and onions together
2. Add flour a little at a time; just enough to make it sticky.
3. Add a little milk just to make it creamy.
4. Season with salt & pepper. Mix well.
5. Heat oil in a skillet.
6. Drop 2 ounces at a time in the skillet and fry until golden brown about 2-3 minutes then turn and fry the other side about another minute.
Author’s Note: These go great with the Spicy Remoulade recipe I have listed on this blog.
2 Pounds Wahoo fillets, cut into 1″ cubes
¼ Cup freshly squeezed lime juice
1¼ Teaspoons Kosher or Sea salt
2 Garlic cloves, minced
3 Teaspoons fresh Ginger, grated
1 Cup unsweetened coconut milk
1 Tablespoon ground coriander
1 Teaspoon ground cumin
1 Teaspoon Cane sugar
1 Teaspoon freshly ground black pepper
¼ Teaspoon turmeric
3 Tablespoons canola oil
1 Spanish onion, diced
1 Large tomato, diced
3 Scotch Bonnet peppers, habaenro peppers can be substituted
¾ Cup fish stock or water
Cooking Method:
1. In a glass or non-reactive container, combine the Wahoo, lime juice, and 1/2 teaspoon of the salt. Let marinate at least
30 minutes.
2. In a blender or food processor, puree the garlic and ginger with the coconut milk, coriander, cumin, cane sugar, black
pepper, and turmeric.
3. In a large saucepan, heat the canola oil over moderate heat. Add the onion; cook, stirring occasionally, until golden, about 5 minutes. Add the tomato and cook, stirring occasionally, until soft, about 5 minutes. Add the coconut mixture, the Scotch Bonnet peppers, fish stock or water, and the remaining salt and bring slowly almost to a simmer……stir frequently.
4. Add the fish and 2 tablespoons of the marinade. Bring to a simmer and continue simmering until the fish is just done, 3 to 4 minutes.
Serve immediately with either Roti Bread or Cornbread as an accompaniment. Enjoy
