1 lb. black beans, rinsed and sorted or
     2 16 oz. cans of black beans, drained and rinsed
     1 small purple onion
     1 small red bell pepper
     4 jalapenos
     3 medium mangos, slightly under ripe, peeled
     1 bunch cilantro
     1/2 c. bitter orange juice (also called Seville oranges, or naranja agria) - approximately 4
     oranges
     juice of two limes
     1/2 teaspoon ground cumin
     salt

If you are using dried black beans, soak them overnight in enough water to cover them. The next
day, replenish the water and cook until just tender, about 4 hours. Avoid overcooking; soft beans
make a mushy salsa. Drain the cooked beans, and rinse under gently running water to remove any
loose hulls. While the beans cool, prepare the other ingredients for the salsa. Dice the onion, the
peppers, and the mangoes into pieces roughly the size of the black beans. When the beans have
cooled to room temperature, mix the mangoes, onions and peppers with the beans. Finely chop the
cilantro, and stir it in. Add the orange and lime juices, and the cumin. Add salt and stir together,
adjusting cumin and salt amounts to your taste.

Prepare one or two hours in advance, so flavors have a chance to mingle. Serve as a dip with tortilla
chips, as a light salad, or as a relish alongside grilled pork or chicken. The salsa can be served chilled
or at room temperature. Adapt this recipe to suit your own tastes and the availability of ingredients.
Don't like the heat of jalapenos? Use green bell pepper. Like more spice? Add red serranos or
jalapenos in place of the red bell pepper, or, for the true chili fanatic, 2 or 3 habaneros or scotch
bonnets. Can't find naranja agria? Use grapefruit juice, or for a sweeter taste, pineapple. Try papaya
in place of mango.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Flaming Mangos (Kh)
 Categories: Desserts, Fruits
      Yield: 1 servings

      2    Fresh mangos
      1 c  Orange juice
      2 tb Sugar
      1 c  Tequila

  Wash and peel fresh mangos: cut each into 6 slices. Place in chafillg
  dish or skillet. Pour orange juice over fruit and sprinkle with
  sugar. Heat to simmering stirrlng gently to dissolve sugar and coat
  fruit. After 3 or 4 minutes. pour tequila: keep over medium heat.
  Flame sauce by pouring a little tequila into teaspoon and holding it
  over flame of chafing dish or range until it flames: then use this
  flaming tequila to light tequila on top of mangos. Serve over vanilla
  ice cream.

MMMMM

                     *  Exported from  MasterCook  *

                              MOM'S CHUTNEY

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Mangos, green, cut up
                        -(to get 2-3 cups)
   1       c            Raisins (or more)
   1       c            Walnut pieces
   1       c            Wine vinegar (or to taste)
   2       c            Brown sugar
   1       t            Salt (scant)
   1       t            Ginger, ground
     1/2   c            Onions, diced

  Cut up mangos.  Add raisins and walnut meats.  Add
  wine vinegar slowly, tasting for right amount.  Add
  sugar and salt; simmer together until done and mango
  doesn't hold its shape anymore, about 30 minutes.
 
 

                   - - - - - - - - - - - - - - - - - -
 

                  Calavo Guacamole

                       2 large Calavo ripe avocados, halved, seeded and peeled
                       1/4 cup grated onion
                       1/2 teaspoon seasoned salt
                       1 tablespoon fresh lime juice
                       1 medium tomato, chopped
                       1 canned green chili, finely chopped

                  Combine all ingredients and blend thoroughly. Serve with corn
                  chips or tortilla chips for dipping.
                  Makes 2 1/2 cups.

                  Calavo Tropical Fruit Compote

                       2 California Calavo Avocados cut into cubes
                       1 Tropical Mango cut into cubes
                       1 Hawaiian Papaya cut into cubes
                       Honey Lime Dressing (see recipe below)

                  Prepare Honey Lime Dressing. Mix all fruit together in a serving
                  bowl. Pour Honey Lime Dressing over top. Serve.
                  Optional: Sprinkle with sweetened, flaked coconut, toasted.

                  Honey Lime Dressing

                       3/4 cup plain yogurt
                       2 tablespoons lime juice
                       1/4 cup honey
                       1/4 teaspoon grated lime peel

                  Stir all ingredients together.

                  South of the Border Salad

                       2 Calavo Papayas, peeled, seeded, chunked
                       2 Calavo Mangos, peeled, seeded, chunked
                       2 Calavo Avocados, peeled, seeded, chunked
                       1 mild green onion, diced
                       2 Serrano chiles, seeded and finely chopped
                       2 tablespoons balsamic vinegar
                       2 teaspoons honey
                       1/2 teaspoon cumin
                       juice of 4 limes or 1/2 cup of lime juice
                       salt and pepper to taste

                  Blend all ingredients and lightly toss in a bowl.
                  Makes about 24 1 ounce servings.
 
 

                            See also: Preparing Avocados
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