Shrimp & avocado salad with mango dressing

Recipe from Food&Wine.com.

Banana, peach, mango & flax seed smoothies

Peaches, unsweetened, frozen	1 cup
Mango, sliced	1 cup
Mango nectar	¼ cup
Yogurt, vanilla	6 ounces
Banana, ripe, peeled, cut up, frozen	1
Milk	¼ cup
Flax seed meal	1 tablespoon
Honey	2 tablespoons

1. In a blender, combine the peaches, mango, and nectar; cover and blend until smooth. 
2. Divide among two glasses. 
3. In the same blender, combine the yogurt, banana, milk, flax seeds, and honey; cover and blend until smooth. 
4. Divide among the glasses, and swirl with a spoon.

Lemony frozen-yogurt terrine with blueberries & mango

Yogurt, Greek, fat-free, plain	1 quart
Sugar, turbinado	1 cup
Lemon zest, finely grated	1 ½ tablespoons
Lemon juice, freshly squeezed	¾ cups
Salt, kosher	1 teaspoon
Mangos, peeled, pit removed, coarsely chopped	2
Honey	¼ cup
Cream, heavy	2 tablespoons
Blueberries	1 cup
Pistachios, unsalted	¼ cup

1. In a medium bowl, combine the yogurt, sugar, lemon zest and juice, and salt; whisk until smooth.
2. Transfer to an ice cream maker, and freeze according to the manufacturer's instructions; the yogurt should be frozen but still spreadable.
3. Meanwhile, in a food processor, combine the mangoes, honey, and cream; purée until smooth.
4. Transfer half of the mango purée to a bowl, and refrigerate.
5. Working quickly, spread one-third of the frozen yogurt in a spring-form loaf pan in a ½-inch-thick layer.
6. Gently spread half of the unrefrigerated mango purée on top, and scatter with some of the blueberries and pistachios; gently push them into the purée.
7. Repeat with another third of frozen yogurt and the remaining mango purée, blueberries, and pistachios.
8. Spread the remaining frozen yogurt on top.
9. Cover, and freeze the terrine until firm, at least 8 hours, or up to 5 days.
10. Carefully unmold the terrine onto a platter.
11. Cut the terrine into 1/2-inch-thick slices, rinsing the knife under hot water and drying it between cuts.
12. Serve with chilled mango purée.

Recipe from Food & Wine, August 2013.

Champagne-poached salmon with mango

Champagne	2 cups
Cream, heavy	2 cups
Salmon filets, four	24 ounces
Mango, peeled, seeded, quartered, fan cut	1
Butter, unsalted	2 tablespoons

1. In a large skillet, add the champagne and salmon. 
2. Bring to a boil, and reduce the liquid to half. 
3. Add the cream, and return to a boil. 
4. Reduce to a simmer, and continue poaching the salmon for about 5 minutes. 
5. Place a mango quarter on each filet, and continue cooking until the salmon is done, about 3 minutes. 
6. Remove the salmon from the pan, and keep warm. 
7. Reduce the sauce to about 1 cup. 
8. Whisk in the butter, and pour over the salmon.

Grilled salmon tacos with lime slaw and mango salsa

Salmon filet with skin	1 ½ pounds
Chile powder	1 teaspoon
Salt	¼ teaspoon
Sugar	¼ teaspoon
Cumin	¼ teaspoon
Tortillas, corn	8
Green onions, thinly sliced	4
Slaw
Cabbage, shredded	10 ounces
Cilantro, chopped	½ cup
Mayonnaise, light	½ cup
Lime, freshly squeezed	2
Sugar	1 teaspoon
Chile powder	1/8 teaspoon
Salt	1/8 teaspoon
Salsa
Mango, skinned, small dice	1
Onion, red, diced	¼ cup
Bell pepper, red, diced	¼ cup
Cilantro, chopped	½ cup
Olive oil	1 teaspoon
Jalapeño, seeded, minced	1
Lime, freshly squeezed	1
Salt	1/8 teaspoon

Rub

1. Pat the salmon dry.
2. In a small bowl, combine the chile powder, sugar, salt, and cumin.
3. Sprinkle over the surface of the flesh-side of the salmon.
4. Set aside.

Slaw

1. In a large bowl, whisk together the mayonnaise, lime juice, sugar, salt, and chile powder.
2. Add the cabbage, cilantro, and green onions, and toss well to coat.
3. Cover and refrigerate.

Salsa

1. In a medium bowl, combine all ingredients.
2. Taste and adjust seasonings as necessary.
3. Cover and refrigerate.

Grill

1. Spray your grill with cooking oil, and light a medium-hot flame.
2. Place the salmon skin-side down on the grill, cover, and cook for about 5 minutes.
   Depending on the thickness of the fish, cook about 10 minutes per inch of thickness.
3. Flip the salmon over, peel off the skin, and cook for 3 minutes more, or until the fish flakes easily with a fork.
4. Remove from heat, and place it on a plate.
5. Place the corn tortillas on the grill for a few seconds a side to warm.
6. Flake the fish, and divide evenly between the tortillas.
7. Top with lime cilantro slaw and mango salsa.
8. Serve immediately with lime wedges.

Mango cheesecake

Crust
Graham crackers, finely crushed	1 ½ cups
Sugar	½ cup
Butter, unsalted, melted	6 tablespoons
Filling
Mangos, peeled, pitted, puréed	16 ounces
Cream cheese, softened	24 ounces
Sugar	1 ¼ cups
Vanilla extract	2 teaspoons
Eggs	4

1. Preheat oven to 325°F; lightly grease springform pan with butter.
2. In a medium bowl, combine crackers and sugar.
3. Mix in the butter, stirring until the mixture is evenly moistened.
4. Press into the bottom of the springform, but not up the side.
5. Bake until set, about 12 minutes; remove and cool completely, leaving the oven set while you prepare the filling.
6. In a large bowl, cream together cream cheese, sugar, and vanilla.
7. Add eggs, one at a time, combining well between additions.
8. Stir in mango.
9. Pour into prepared crust.
10. Bake until sides are set (cheesecake pulling away from the pan side), about 1 hour 25 minutes.
11. Turn off oven, open the door, and allow the cheesecake to cool 1 hour before moving to a wire rack to cool complete; refrigerate overnight.
12. Run knife round the edges of the pan to release it.

Time: 2 hours 50 minutes (25 minutes active; 85 minutes baking; 60 minutes cooling) • 8 to 10 servings