Mango Margaritas

So I’ve been busy…
And not just drinking these delicious margaritas
We’ve had skating competitions…

BMX races in PA and NC and all throughout FL…
And sadly only an 8 week summer to fit it all in!
But this is all about these delicious margaritas that we made last weekend.  I have a friend who keeps me in nice supply of fresh herbs, lemons and mangos depending on the season.  Right now we are coming up on the tail end of mango season and she brought me bags full!  I juiced all of the mangoes in my heavy duty juicer.  Some of the juice became popsicles and I made a delicious batch of Mango Frozen Yogurt (which I just polished of without so much as a picture *sigh*).  But with the rest I wanted to make something adult like.  That celebrated the fruit at it’s finest.  Mango Margaritas it was…
Mango Margarita
2 oz Tequila
1 oz limoncello (or triple sec but we like the lemon flavor with the mango)
3 oz of fresh mango juice
2 ounces of water
juice of 1/2 a lime

Mix all ingredients together and serve chilled over ice.  These could be made into frozen margaritas by simply blending with ice but they were delicious like this…

Malaysian Shrimp Salad

It’s hot here.  Very, very hot here.  Yes, I know that I live in SW Florida and that the summers are really hot but this is hot even by Floridian standards.  Every single day the heat index is up over 105F and that just makes it really challenging when trying to do anything other than lounge in a pool all day!  Gotta give my oldest credit though!  She is still riding and racing BMX even in all this heat…

When I saw this salad on the Weight Watcher site I knew I had to make it.  Minimal heat being used and if you use precooked shrimp no heat being used at all.  Perfect summer food for me!!!  I would have used the fresh mangoes from my Mango tree but unfortunately my dog and possums got all of them faster than I could…

Malaysian Shrimp Salad

Ingredients:

1 pound(s) cooked and chilled shrimp, peeled, coarsely chopped (about 2 cups)  
1 cup(s) mango(es), diced
1 cup(s) cucumber(s), diced 
2 Tbsp mint leaves, fresh, minced 
1 tsp green hot chili pepper(s), serrano-variety, minced (or to taste) I used a jalapeno
1 Tbsp olive oil, extra-virgin
1 Tbsp fresh lime juice 
2 tsp lime zest 
1/2 tsp kosher salt 
1/2 tsp sugar   

Directions:

In a medium bowl, combine shrimp, mango, cucumber, mint and pepper.

In another bowl, whisk together oil, lime juice and zest, salt and sugar; toss with shrimp mixture. Yields about 1 cup shrimp salad per serving.

**I thought this was delicious but maybe a little flat tasting…maybe more salt? 

***WW points is 4 based on a 1 cup serving

Royal Foodie Joust - Mango Pastry Puffs

Mango Pastry Puffs

This was probably not one of my finest hours. This whole month has been a real challenge for me. I have messed up so many recipes and meals that I was starting to wonder if it was all going to fall back in place! One thing that I have learned from this past month is that everything that I cook or bake has a bit of me in it. If I am not feeling good (too much stress, distracted, busy, worried etc...) nothing I make will turn out right. But on the other hand if I am feeling good (which honestly is my normal state!!!) my food is great. I have never really noticed before the impact that this had on all of our food. Maybe that is because normally I don't let too much get to me but when it does boy is it an avalanche and I have felt the pure weight of it this month. Things are so much better now but that brings me to my Royal Foodie Joust entry for this month...

The Royal Foodie Joust is a monthly event that is normally hosted by Jenn the Left Over Queen but seeing as she was busy getting married this month the Joust was hosted by Ben of What's Cooking. The ingredients this month were mango, cardamom and brown sugar. These ingredients were chosen by Michelle from www.thurdaynightsmackdown.com . Really great choices!

But alas with my mojo on the outs I had some major trouble with this entry. I knew what I wanted to do but just could not for the life of me execute it. I honestly tried making my own puff pastry but it was such a huge disaster and I am still traumatized by it so please forgive me for not telling you all about it! I ended up using (oh please forgive me for this!!!) frozen puff pastry sheets. I will make this again as I loved the flavor of it and I promise that I will use my own homemade puff pastry!!!

I decide to make the cream with ricotta cheese because I though that it would be really great combined with the cardamom and brown sugar. Was I ever right. This was so delicious and rich tasting. Yes it was a little messy but have you ever really eaten puff pastry when it wasn't? The whole family loved these and they were gone in one sitting!

Mango Pastry Puffs (printable recipe)

Ingredients

1 sheet frozen puff pastry, thawed
1 egg yolk
1 Tbsp water

Cheese filling:

1 cup ricotta cheese
1/4 tsp ground cardamom
4 Tbsp brown sugar

Mango topping:

2 lg ripe mangoes, diced
2 tsp brown sugar
1/2 tsp ground cardamom

Directions
Unfold the pastry sheet onto a lightly floured surface. Cut each sheet into 9 - 3 inch squares.

Place about 1 inch apart on greased baking sheets.In a small bowl beat egg yolk and water; brush over the pastry squares and bake as directed.

Mix the ricotta cheese with the cardamom and brown sugar. Set aside.

In a small sauce pan combine the mango with the brown sugar and cardamom.

Cook on low heat until bubbly and thickened.

Split the puff pastry and scoop on some of the ricotta mixture. Top that with a scoop of the mango.

Place the top back on the pastry square and enjoy!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com