Red Bell Pepper and Mango Salad



Red Bell Pepper and Mango Salad
A crisp and refreshing salad. Red Bell Peppers, Red Onions and Mangos in an exotic sweet & tangy chili dressing. Delicious!
Recipe type: Salad, Side Dish
Serves: 2 to 3 Servings
  • Salad
  • 1 large Mango peeled & thinly sliced
  • 1 medium Red Bell Pepper thinly sliced
  • 1 small Red Onion thinly sliced
  • Dressing
  • 8 grams cilantro ( 2 tablespoons) roughly chopped
  • 1 tablespoon soy sauce
  • 2 tablespoons (1 oz) Rice Wine Vinegar
  • 2 Tablespoons ( 1 oz) Sweet Chili Sauce
  • 1 tablespoon oil
  • 2 tablespoons ( 1 oz) roasted peanuts chopped
  1. In a medium bowl whisk the Soy Sauce, Rice Wine Vinegar, and Sweet Chili Sauce.
  2. Add the Red Bell pepper, mango, red onion, and Cilantro.
  3. Toss to coat all. Garnish with the roasted peanuts.

Spiced Tropical Bruschetta

Spiced Tropical Bruschetta
A bruschetta with a little extra spice that is nicely balanced by the mango and papaya. Your friends and family will love it. . Also good as a topping for grilled chicken or fish
Serves: 8 (3 baguettes per person)
  • 1 ½ cups fresh tomatoes chopped about 3 medium sized
  • 1 mango & Papaya to make 1 ½ cups chopped same size as tomatoes
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • ⅓ cup red onion chopped
  • 1 Jalapeno Pepper chopped very very small
  • 1 Tablespoon Lime Juice
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • Bread baguette sliced and toasted
  • 2 tablespoons feta cheese
  1. Whisk the olive oil, balsamic vinegar, sugar, salt, pepper, cilantro and mint, in a medium sized bowl. Add mango, papaya, tomatoes, onion and mix. Refrigerate until ready to serve.
  2. Serve on toasted baguette slices. Top with the feta cheese.
You can use just mango if papaya isn’t available or inconvenient to use.
Increase or decrease the Jalapeno Pepper to your taste



A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it’s crunchy, colorful, tart, and very refreshing.
Serves: 6
  • for the Shrimp
  • ¼ cup vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
  • 1 (1-inch) piece peeled ginger, chopped
  • 1 large garlic clove, smashed
  • 2 teaspoons ground garam masala (Indian spice blend)*
  • ¾ teaspoon turmeric
  • ⅛ Teaspoon grated nutmeg
  • 2 lb. large shrimp in shell, peeled, leaving tail fan attached
  • for the Chutney
  • 1 teaspoon ground cumin
  • 1 (¾-lb) unripe mango, chopped
  • ⅓ seedless cucumber, peeled and chopped (¾ cup)
  • ½ cup chopped red onion
  • 1 to 2 teaspoons minced fresh jalapeño with seeds
  • 3 tablespoons fresh lime juice
  • 3 tablespoons thinly sliced mint
  • 3 tablespoons chopped cilantro
  • 10 (12-inch) wooden skewers, soaked in water 30 minutes
  1. Marinate Shrimp:
  2. Purée all ingredients for marinating shrimp, except shrimp, with ½ tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.
  3. Make Chutney While Shrimp marinates:
  4. Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
  5. Stir together remaining chutney ingredients with ¼ tsp salt, then sprinkle with toasted cumin.
  6. Make Kebabs:
  7. Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas
  8. Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
  9. Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.
Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
Marinade can be made 1 day ahead and chilled.
Chutney can be made 6 hours ahead and chilled.


Shrimp/Mango Pasta Carbonara

Shrimp/Mango Pasta Carbonara
Pasta Carbonara with an exotic twist. Mouthwatering combination of Shrimp, Bacon, and Mango in a wine based sauce served over pasta.
Serves: 4 - 6
  • 1 pound Florida Gulf pink shrimp, peeled and deveined
  • 1 pound thin dry spaghetti
  • 1 tablespoon OLD BAY® Seasoning
  • 1 large cubed mango)
  • 1 pound unsalted butter
  • ½ cup, apple brandy
  • 5-6 strips bacon, or pancetta, diced
  • 4 garlic cloves, minced
  • 2 large eggs
  • ½ cup dry white wine
  • 1 cup fresh grated Parmigianino-Reggiano, more for serving
  • 1 tablespoon fresh chopped parsley
  • Salt and pepper to taste
  1. Prepare sauce while pasta is boiling in salted water. Pasta should be hot when adding the egg mixture in order to cook the raw eggs in the sauce
  2. Cook pasta per manufactures instructions until Al dente, reserve ¼ cup of pasta cooking water to use if necessary for the sauce
  3. Meanwhile, cook chopped bacon in a deep saucepan over medium heat until crisp, remove from pan and set aside
  4. Remove bacon grease from pan, return to burner
  5. Add butter to pan and cook over medium heat, until butter is melted,
  6. Toss cleaned shrimp in 1 tablespoon OLD BAY® Seasoning, cook in butter over medium heat until shrimp turn pink, about 4 minutes, do not over cook
  7. Remove shrimp from pan and set aside
  8. If pan is too dry add 1 teaspoon olive oil or another teaspoon butter,
  9. Add minced garlic, and fruit, to pan and cook until fruit is heated through
  10. Return shrimp to pan, toss shrimp in sauce cooking for a minute or two
  11. Remove pan from heat, add Brandy, tilt pan away from you slightly, and light with match or lighter to flambé
  12. After flame has subsided, in separate bowl mix together two eggs and white wine
  13. Add cooked pasta to pan of cooked shrimp, toss slightly, add egg mixture and toss until spaghetti is coated thoroughly
  14. Toss in cooked crumbled bacon, Pamigianino-Reggiano cheese and chopped parsley
  15. Sprinkle with more Parmigianino-Reggiano and serve
If pasta seems dry, add a few tablespoons reserved pasta water©2012 Website by
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