mango
A refreshing do-ahead dessert nice enough for guests.
Huachinango is an Aztec name for “red snapper,” an ocean fish caught off the shores of tropical Veracruz, a Mexican state located on the Gulf of Mexico. If you visit the fish market in the busy seaport of Veracruz, you will see stands full of freshly caught snapper with shiny scales in all shades of red, pink, and yellow. This fish is also available fresh or frozen in many parts of the United States. If it is too expensive or unavailable at your grocery store, a different kind of white fish—such as haddock—may be substituted.
There are many popular Mexican recipes using red snapper, but one of the tastiest ways to fix this fish is simply to panfry it and then squeeze on fresh lime juice. Limes are more widely used in Mexican cooking than lemons. Their tangy juice gives a special flavor to fish and to fresh fruits such as papaya and mango.
Mango canela is a flavorful and refreshing treat. Topping mango with coconut and cinnamon makes for a tropical dessert.
Mango on sticky rice is a traditional summer dessert in Thailand because mangoes are in season then.
African Fruit Salad (West Africa)
This is a refreshing, low-fat dessert that’s a common finishing touch at dinner parties in West Africa.
