Mango

You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).

In less than 30 minutes from starting to prep the ingredients to serving, you can make this exotic fish dish and the accompanying fruit relish. Another time, make only the fruit relish and serve it with roasted pork or chicken.

A scoop of crunchy tuna salad on a bed of juicy mango slices makes a nice lunch entrée.

A tangy yogurt-based orange sauce and a drizzle of raspberry spread dress up mango slices for an attractive dish that is terrific as a salad or a dessert.

A combination of mango, cantaloupe, and banana creates a taste of paradise with just the swirling of the blender.

Easy enough for weeknights and special enough for guests, this dessert pairs cool and creamy ricotta cheese with liqueur-soaked fruits. You can substitute two cups of almost any other fruit you like, and you may want to try other flavors of liqueur as well.

In my part of the world (the Northeastern United States), we get the best mangos and avocados in mid-to late winter, just when our winter-weary palates need them most. This relishlike salad is not only scrumptious but also lovely to look at. It’s especially welcome with Southwestern-style tortilla dishes.

When you need to add color and crunch to a dinner plate, this fruit-filled slaw is a pleasing option. I like using Granny Smith apples in this recipe, but use any crisp apple you have on hand. Make this salad before starting your meal’s centerpiece; it benefits from having time to let the flavors blend and the cabbage soften.

I love this salad with mango, but since it’s not always available, pineapple is a good alternative. If you have more time, use fresh pineapple in season. Cutting it up is really not that time consuming, and the fresh fruit tastes amazing.

When I first entered this pie in the 2010 National Pie Championships, I called it Tropical Explosion, and that pretty much tells you everything you need to know about the taste. Pineapples don’t ripen after they’re picked, so be sure to look for pineapples that are green only at the crown with a golden yellow body (green bodies indicate they aren’t ripe). Smell a pineapple at its stem to make sure it has a sweet odor. Even in the dark, cold days of winter, the fresh, tangy flavors of pineapple and mango floating under a coconut-infused topping will conjure up images of a hot Caribbean beach.

We like to serve this cake warm, topped with a scoop of vanilla ice cream. If you wish, you can make it a day in advance and keep it at room temperature loosely covered with foil. When ready to serve, warm the cake on a parchment-lined baking sheet in a 300°F oven for fifteen to twenty minutes.

Chutney adds a ton of flavor to many different dishes. At the Shop we serve this with the Jerk Chicken Balls (page 30) because it’s the perfect counterpoint to the salty-spicy meatballs. Also, definitely try mixing this staple condiment into cooked rice or serve it alongside grilled chicken or fish. Alternatively, spread it on sandwiches, or stir it into a bit of mayo or yogurt for a quick dip. This sauce will keep for up to two weeks in the fridge.

I never liked swordfish much til I had it sliced thin and flash-grilled. This keeps the flesh moist and succulent. You’ll need to ask your fish seller for a piece of the swordfish loin so you can slice it yourself or have him do it for you. The difference in eating pleasure is worth the effort.

Crab cake fans will enjoy chef Marc Ehrler’s golden shrimp cakes, a dish that reflects his years cooking in the Caribbean. Chef Ehrler, a 1991 Workshop participant, substitutes rock shrimp for crab, grated yuca for bread crumbs, and cilantro for parsley to make an appetizer that tastes like something you might find at a seafood shack on Martinique. A mango salad seasoned with chile and lime is the palate-tingling accompaniment. Look for yuca, the starchy root vegetable also known as cassava, in markets that cater to a Latin American or Caribbean clientele.

SMART SUBSTITUTION Next time you make a sandwich wrap, reach for lettuce leaves instead of a flatbread or tortilla. This recipe is based on a popular Korean dish (ssam bap) that has a spicy filling of beef and fresh herbs encased in lettuce. Cellophane noodles, tossed with a bit of oil and scallions, round out the meal.

This delectable fritter was a happy accident. My friend (and loyal assistant) Valeria suggested I prepare a mango ravioli for this book. She envisioned a dough made with mango puree, but I misunderstood and made a mango filling. This miscommunication, coupled with my obsession with the very versatile wonton wrapper, brought a new dessert to life!

Mangoes sprinkled with a mixture of chile and salt and served on a stick are popular street-corner fare in Mexico. I love the combination of flavors so much that I used it to create this salsa, with the addition of avocado for extra richness. Mangoes come in several varieties, and any type will work as long as the fruit is ripe but firm enough that it won’t fall apart in the salsa.

Spiny lobster is abundant in the state of Baja and also happens to be one of my dad’s favorite foods. He would often come home with plenty for my mom and me to prepare, and on hot days this refreshing salad was a must. The mango brings out the lobster’s natural sweetness, and the bright lime juice makes this a perfect summer dish.

This refreshing seafood salad is inspired by one I had at an outdoor café in Yucatán, where the cuisine is influenced by Mayan, Caribbean, Mexican, French, and Middle Eastern cultures. Mango and papaya add unexpected sweetness and a tropical twist. I make it for brunch with friends, and serve it with tall glasses of guava iced tea.