Nancy's Simple Mango Puree

 My fabulous friend and former wife, Nancy, shared this recipe on Facebook. Like I always say, I'm not sure where she got the recipe, but since she's the one who brought it to me, she's the one who gets the credit! It's so easy, there's practically nothing to it. As soon as I read it, I knew that I needed to steal it an officially share it with everyone. Sharing is caring!
Thanx Nance!

2 mangoes, diced
2 tbs water
1/3 sugar

Simply place all ingredients in a blender and blend until smooth. Serve it over plain Greek yogurt, use it to top a dessert, add to a smoothie, or just eat it plain.


Joey's Tips:
I'm seeing this poured over a slice of pound cake, cheesecake, a scoop of vanilla ice cream, or even a delicate panna cotta. You could even use it as a base to make a fabulous vinaigrette.
When you buy fresh mangoes, be sure you get the ones that are mostly red and give a little when you press with your thumb. If they're green, they're not ripe yet. You can speed the ripening process by placing unripe mangoes in a paper bag and storing at room temperature for a day or two.

Joey's Frozen Tropical Breeze

Once upon a time, not so long ago, I was in the mood for a milkshake. Well, no, not a milkshake, because they can sometimes feel too heavy. A smoothie!!!! Well, no, not a smoothie, because they can sometimes be too thick and not very smooth at all. I was in the mood for a yummy beverage that was as refreshing as a light breeze, but not too much like a dessert, and I wanted it to be frozen, but I didn't want to add ice (because that always seems to water everything down). So I browsed around my fridge to see what might fit the bill. I found a few simple ingredients, whirred everything up with a blender, and suddenly I had found what I was looking for! It was light and refreshing and frozen and delicious and perfect! So the next time you need to cool off on a hot day, give this a try and enjoy the breeze!

Pineapple or mango sherbet
chunks of fresh pineapple
Tropical Blend V8 Splash
Milk

Place 5 or 6 chunks of fresh pineapple in a blender. Add a 2 or 3 scoops of sherbet. Add equal portions of V8 Splash and milk, just until it almost covers the other ingredients. Blend everything until smooth. You want it to be thin enough to pour. If it's not thin enough, add more milk and V8 Splash. Serve in a fancy glass with fresh  pineapple to garnish if you like. And that's all there is to it!

Tips:
Instead of using a regular blender, I used an immersion blender and just mixed everything up in a tall pitcher.
One of the things I like most about this drink is that it has such a fresh clean taste. I tried adding a little heavy cream to it and it just made it heavier, not better. You could, however, try adding a little coconut flavored rum..... I'm just sayin!

Joey's Fresh Blackberry and Mango Galette

 Have you ever heard of a galette? It's a sort of free form pie, filled with anything that your heart desires. I was first inspired to make one when I stopped by to visit my friends, Dina and Tony. Dina was cooking up a storm (as always) and she had made an apple galette for dessert, which was SO delish! I thought "what could be easier?" It kind of takes all fear out of making a pie. So, I decided to make one too, only I chose blackberries and mangoes for the filling. The mangoes were SO juicy and ripe, and the blackberries were just as plump as could be. I thought, why not? So here it is. It's my own recipe and I hope you like it!

2 ripe mangoes, peeled and sliced
2 6 oz containers fresh blackberries
1/2 cup brown sugar
1 heaping tbs cornstarch (plus a little extra if the fruit is really juicy)
1 tsp cinnamon
1 tbs fresh lemon juice
Tiny pinch of salt
1 ready made pie crust or half recipe for Easy Pie Crust

Heat oven to 350F.
Place fruit in a small mixing bowl. Add remaining filling ingredients. Gently toss until coated.
On a lightly floured work surface, roll out the pie crust into a large circle. Carefully roll up the pie crust over your floured rolling pin, then unroll it onto a parchment lined baking tray. Pile the fruit mixture into the center of the pie crust. Spread it out a little, leaving a 2" border around the edges. Fold pie crust edges over the fruit. Brush the crust with an egg wash, if desired, then sprinkle with a little white sugar + a little cinnamon. Bake for 30-35 minutes, or until the crust is golden and fruit is bubbly. Let it cool for 15 minutes before serving. Serve with a dollop of whipped cream or a scoop of vanilla bean ice cream.

Tips:
You can tell if a mango is really ripe when most of the peel becomes a deep red. If it's mostly green, it's not ripe enough. But go ahead and purchase it anyway, then let it sit in a paper bag at room temperature for 2 or 3 days until it ripens.
Can't find blackberries? Use blueberries instead! Don't like mangoes? Use peaches instead!

Btw, an egg wash is simply a beaten egg with a little bit of water added to it. When you brush it onto any bread or crust, it gives a nice golden shine to whatever you're baking.

Mango Salsa

I tasted a version of this at a party a few years ago and I couldn't get over how tasty it was. I immediately asked for the recipe, and of course, now I can't remember what I did with it. So this is my own version, and I'm guessing it's pretty close to the recipe that inspired it. Some people like to include tomatoes, or additional herbs or spices. I just recently read a recipe that included avocados too. Any of those variations would be absolutely delicious, but I kept mine to just a few simple ingredients. I love the freshness of the flavors and the fact that you can taste each specific ingredient. You can taste the green onion. You can taste the cilantro. You can taste the lime juice. Even though you can separate each flavor, they all still combine beautifully. It's perfect to serve with cocktails on a warm summer night. Is it time to light the Tiki torches yet?

3 ripe mangoes, peeled, diced
1 small jalapeno, seeded, finely chopped
1/4 cup chopped cilantro
1 green onion, chopped
juice from one lime
salt and pepper

In a large mixing bowl, stir together all ingredients. Cover. Place bowl in fridge and let flavors marry for several hours or overnight. Serve with tortilla chips, on chicken, grilled salmon, swordfish, or shrimp.

Tip:
Instead of chopping each thing separately, it's easiest to just throw everything into a food processor and pulse until you reach the desired consistency.
It's better to go lighter than heavier on the green onion. If you add too much, it will overpower the sweetness of the mango and the freshness of the cilantro. Also, don't forget the fresh lime juice. That's key. And no, I'm not going to make any 'key lime' jokes. I'll save the cheese for another recipe!