Serves 4

4 green mangoes
3 1/2 ounces brown sugar
1/2 teaspoon salt
1 teaspoon ground cardamom

Place the mangoes in a pan with some water and bring to a boil. Simmer for about 30 minutes. Allow to cool been removed from the pan. Peel, seed and put the pulp into a bowl.

In a separate pan bring the sugar and 8 ounces of water to a boil. When the sugar has dissolved, add the mango pulp and continue to cook for about 10 minutes. When it starts to thicken, remove from the heat and add the salt Encarta mom. Dilute with chilled water and serve over ice.

Mix with plenty of cracked ice in a blender until frappeed and pour into a chilled wine glass. Serve with straws.

Ingredients
1/4 cup olive oil
two cloves fresh garlic, crushed
four boneless, skinless chicken breasts
1 cup peeled and diced mangoes.
One quarter cup dark brown sugar
1/4 teaspoon freshly ground cloves
2 teaspoons fresh Ginger
one quarter teaspoon freshly ground nutmeg
1 teaspoon soy sauce.
Salt and freshly ground pepper to taste.

How to Make.
Heat the oil in a heavy frying pan. Add the garlic and sauté for a few minutes. Then add chicken fillets. Cook for about 15 to 20 min., or until chicken is cooked through. Combine the mango with the sugar, cloves, ginger, and nutmeg in a medium-sized bowl. Pour the mixture over the cook fillets and gently mix to cover the chicken pieces. Add soy sauce, salt, and pepper to taste. Cook for about 10 more minutes. Serve hot with a fresh green vegetable and a side dish of rice.

2 containers (6 ounces each) Key lime pie low-fat yogurt
1 Tbsp sugar
2 Tbsp vinegar
1/2 tsp ground cumin
5 cups coleslaw mix (from 16-oz bag)
1 ripe large mango, seed removed, peeled and chopped (about 1 1/2 cups)

1. In small bowl, mix yogurt, sugar, vinegar and cumin.

2. In 2-quart serving bowl, place coleslaw mix and top with mango. Spoon yogurt mixture over mango. Serve immediately or cover tightly and refrigerate up to 8 hours. Lightly toss the salad for even coating just prior to serving.

TIPS: This recipe pairs great with all your picnic favorites!

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1 cup frozen shoepeg white corn
1 1/2 cups chopped rotisserie chicken, skinless
3/4 cup shredded Colby-Jack cheese
1/2 cup red bell pepper, chopped
1/2 cup fat-free ranch dressing
1 small cucumber, cut in half lengthwise, cut into 1/4-inch slices
1 jar (1 lb 8 oz) refrigerated mango, cut into chunks, or 1 1/2 cup fresh mango, peeled and chopped
1 can (15 oz) black beans, drained and rinsed
1 large head Boston or Bibb lettuce, center removed

1. Cook corn as directed on bag until tender-crisp. Drain and rinse with cold water to cool.

2. In a large bowl, place corn and remaining ingredients except lettus and toss gently to mix.

3. Place lettuce on serving plate and spoon chicken mixture into lettuce bowls.

TIPS: Avocado may also be added to this recipe. Simply chop half of a medium-sized avocado and add to chicken mixture. Slice the remaining half and use as garnish.

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“My husband, Gary discovered this recipe when we were newlyweds in 1954. It’s been our traditional family gathering cake for over 50 years now and I think you’ll agree that it is a delicious dessert and conversation starter all in one!”

Ingredients
6 eggs, separated (room temperature)
1 mango, large, sliced and diced
1-1/2 tsp baking powder
1-1/2 cups sugar
1-1/2 cups all purpose flour
1/4 tsp salt
1/2 cup cold water
1 tsp vanilla extract

Preparation Directions
Preheat the oven to 325 degrees. Beat the egg whites until foamy. Add the baking powder and beat until the egg whites are stiff and hold peaks. In a separate bowl, beat the egg yolks until thick and lemon-colored. Add the sugar to the egg yolks, 1/2 cup at a time. Combine the flour and salt and add alternately with the water and vanilla extract to the yolks. Blend well. Fold the eggwhites into the egg yolk mixture. Add mango. Spoon carefully into an ungreased angel-food cake pan. Bake for about an hour. Turn upside down to cool for one hour. Feed delicious Mango Sponge Cake to delighted guests!

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