Grind the onion and cranberries together. Add all the other ingredients and mix well. Put in a plastic container and freeze. One hour before serving, move to the refrigerator to soften. NOTES: * Frozen cranberry relish with horseradish Susan Stamberg, former co

For mixed greens use leaf romaine and regular.     strongServings:4/strong  

Put all ingredients into a medium size bowl and toss gently to mix. Serve right away. "Woman s Day" 9/19/95. Posted by Elizabeth Wood.     strongServings:4/strong  

Slide a sharp knife parallel to broad side of mango and against pit; cut off both sides. Place halves cut side up; cut flesh to the skin, but not through, to make 1/2" squares. Gently push up the skin to flare out mango sections; serve with orange wedges.   br

MANGO BROWN BETTY Slice peeled mangoes to make two cupsful packed hard into measuring cup. Melt three tablespoons butter and add the bread crumbs. Sprinkle a layer of the buttered bread crumbs into an oiled baking dish, and place on top a layer of mango. Sprinkle the frui

FOR CHARLOTTE: Place nectar in small saucepan. Sprinkle gelatin over. Let stand 10 minutes to soften gelatin. Stir over low heat until gelatin dissolves. Remove from heat. Puree 2 cups mangoes in processor. Place in medium bowl. Stir in nectar mixture, sugar and lemon juice. Pla

2 lg mangos chopped 2 c crushed ice 1 shot Triple Sec 1 shot tequila 2 shots white rum 2 shots apricot brandy * see : note 1/2 c mango juice * see note Place ice in blender and add remaining ingrediants. Blend. Service in chilled cocktail glasses

Slice mangos in half by cutting lengthwise close to seeds on either side. Peel and cut flesh in 1/8" thick slices. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add mangos, gi

Peel the mangoes and slice, retaining all the juice. Put the mango slices in a pan with just enough water to cover and bring to boil. when simmering add sugar and extra water if necessary to prevent sticking. Puree the garlic, ginger, rasins and sultanas, then add the

Slice mangos in half by cutting lengthwise close to seeds on either side. Peel and cut flesh in 1/8" thick slices. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add mangos, gi

Peel mangoes and cut flesh off the seeds. Mix with salt and set aside for 2 hours. Pick the shell off the tamarinds. Cover with * cup boiling water, allow to stand for about half and hour, then force the pulp through a sieve. discard the seeds. Drain mangoes t

Peel mangoes and cut into 1 inch cubes. Put into a heavy saucepan with all the other ingredients; mix thoroughly and simmer, stirring from time to time, until the mixture has thickened, about half an hour. Pour into sterilized jars. Use with curries and cold meats.  br

In a 4 to 5 quart kettle, combine all ingredients. Bring to a boil over medium high heat, cover and simmer, stirring occasionally, until mangoes are tender (about 20 minutes). *Blend 1 teaspoon grated fresh ginger or 1/4 ts ground ginger and 1 or 2 small, dried whole hot red chi

In medium bowl, cream sugar, eggs and oil until thick. Sift together dry ingredients and add to creamed mixture, blending well. Stir in mango puree, vanilla, riasins, coconut and nuts. Pour into a prepared (oiled and floured) loaf pan 9x5 inch. BAKE 350F / 180C for 45 to 50

Combine mango and sugar in a blender and process. Add enough water to make a pourable sauce. Yield: About 2 1/2 cups Posted to MC Recipe Digest V1 1 Recipe by: ESSENCE OF EMERIL SHOW EE094 From: Meg Antczak <[email protected]> Date: Wed, 4 D

First, in a chilled bowl, whip the cream until almost stiff. Peel mangos and remove pits. Place in blender and whoosh. Fold the mango puree into whipped cream. Mix in sweetened, condensed milk. Spoon into desert dishes and then refrigerate for about 2 hours to set. Enjoy!

Prepare pastry for single crust pie by rolling out into a 13" circle. Ease pastry into an ungreased 11" tart pan with removable bottom. Press pastry into pan; trim edges. Prick pastry; line with a double thicknes of foil. Bake in 450~ oven for 8 minutes. Remove foil; bake

Peel the mangoes, cut off the flesh and dice into 1 inch pieces. Combine the sugar and vinegar in a large saucepan and bring to a boil. Add the mangoes and the remaining ingredients to the sugar mixture and bring to a boil. Reduce the heat to a medium simmer and cook uncove

In a blender or food processor, whirl mangos until pureed; you should have 3 C. Transfer puree to a 3 qt pan. Stir in lemon juice, orange juice, sugar, and tapioca. Let stand for 5 min.; then bring to a full boil over med high heat, stirring constantly. Remove from heat; st

Extract all the mango flesh, including that from the skins and the central seed. Put the flesh in a blender with Contreau and cream and blend for 30 45 secs. Pour into either a large dessert serving bowl or into individual dessert glasses. Chill until set. Before serving, decor

1 lg mango chopped 1/2 c yogurt * see note 1 c skim milk chilled 1/2 c ice Place all ingrediants into blend and hit the "kill" button. Pour into tall glasses, garnish with mint. Recipe By : Joe Sweeney From: Joe Sweeney <sweeney@a

Put the mangoes and orange juice in a blender and puree until smooth. Slice 20 of the strawberries, leaving 4 whole. Line the bottom of 4 balloon wineglasses with the sliced strawberries. Pour a thin layer of the mango puree over each to cover. Reserving 4 kiwi slices, layer the

Puree the mango and pawpaw together with the lemon juice. Beat the eggs and icing sugar in the top of a double boiler until the eggs are pale and thick. Remove from the heat, pour into a bowl and continue to beat until the mixture is cool. Fold the fruit puree into the egg mixt

Peel the mangoes with a very sharp knife. Cut them lengthwise as close as possible to the stone, to obtain two caps. Slice these across the other way and, taking care to keep the slices together, arrange on a lipped plate. Put lime juice in pan with sugar. Add water and heat for

Wash fruit, peel, seed & cut in cubes. Mash with a potato masher or run through a food processor or blender try NOT to puree. In a 10 qt pan, mix fruit, lemon juice and pectin. Place over high heat; stirring constantly, bring to a rolling boil that cannot be stirred down.

Peel the mangoes and discard the center pit. Remove pulp and puree in food processor or blender. Add remaining ingredients and puree until well combined. In heavy saucepan over low heat, cook mixture until reduced and thickened. Remove from heat and allow to cool.

Mango Kulfi is a delightful Indian ice cream. Although it does not have a custard base it does have a soft, creamy texture. You don t even need and electric ice cream gizmo to make it! Kulfi is usually moulded into individual portions and garnished with lots of ground roasted pi

In a pitcher, combine the yogurt, milk, water, pulp, and sugar. Whisk briskly until completely mixed. Chill. To serve, pour over crushed ice. Sprinkle the ground pistachios over the top. Makes 4 to 6 servings. Recipe: Shiva Indian Restaurant, 2514 Times Blvd, Houston T

From Casa Madrona Restaurant in Sausalito, Calif. Puree mango with lime juice until smooth. Strain. Serve with shellfish or as a dessert sauce. Serves 4. Nutritional analysis per serving: 38.8 calories; 0.1 grams total fat; (0 grams saturated fat); 0.2 grams protein; 9

1. Heat the milk in a saucepan over low heat, adding the sugar and the rosewater. Dissolve 3 tablespoons of the cornstarch in 1/3 cup of the water and whisk into the milk. Stir constantly until the milk thickens. Remove from the heat and let stand. 2. In another saucepan, b

Measure fruits to yield 7 cups. Place in a large cooking pot. Add vinegar; bring to boil over high heat. Reduce heat, simmer for 10 minutes, stirring occasionally. Stir in remaining ingredients; simmer for about one hour, until mango in tender, stirring occasionally. Transfer ch

Recipe by: Maggie Workman <[email protected]> Rinse unpeeled lime, then thinly slice; discard seeds. Place lime slices i a heavy bottomed 8 to 10 quart pan; mix in sugar, vinegar, onion, garlic cinnamon, salt, cloves, allspice, red pepper, and raisins. Bring to a b

* Pearl onions and garlic cloves should be parboiled and peeled.     strongServings:8/strong  

In a mixing bowl, combine all the ingredients. Keep refrigerated. Serve with Black Bean Goat Cheese Enchiladas or grilled meats or poultry. Chef s Notes: This recipe is included in chef Stephan Pyles cookbook, __The New Texas Cuisine__, Morrow, 1993, ($35.00). Reci

Blend all ingredients in a food processor until smooth. From the files of Al Rice, North Pole Alaska. Feb 1994     strongServings:1/strong  

A most unusual and provocative taste combination of sweet hot ingredients, Mango Salad was a weekly Favorite Recipe contest winner in June 1988. To prepare mangos, cut a slice off each end. Stand mango on the larger flat end and cut the peel from top to bottom, in a curve, with

Cut the mangoes in half and remove the stone with a sharp knife. Peel the mangoes, then place the flesh in a blender with the fruit juice. Puree until smooth. (Values per whole recipe).     strongServings:1/strong  

Peel, pit, and cut mangoes to make 3 cups chunks. In a blender or food processor, whirl fruit with corn syrup and lemon juice until smooth.     strongServings:6/strong  

Make a syrup by combining water & sugar in a non corrosive pot & bring to a boil. Simmer for 5 minutes. Remove from heat & let cool. Peel & puree the mangoes. Strain them through a fine sieve. Combine all the ingredients & freeze following instructions for making

Note Before buying the mangoes, sniff them: they should have a pleasant, sweet aroma. For the bubbles, choose a not too sweet sparkling wine, such as a French cremant de Bourgogne or an Italian prosecco. For a nonalcoholic cocktail, mix with ginger ale. Hold a mango stem