Mango Lime Relish Cuba Caribbean Islands Food

MANGO LIME RELISH (CUBA -- CARIBBEAN ISLANDS)

Steps:

• Peel mangoes & using a sharp knife, slice the fruit away from the central pit, before dicing the mango fruit, as well as the red & green bell peppers & the onion, then set aside.
• In another bowl, combine the rest of the ingredients, mixing lightly, then adding the diced fruit & vegetables, stirring well to blend.
• Keep covered, in the refrigerator for up to 3 days.

GRILLED RUM-SOAKED SHRIMP (CUBA -- CARIBBEAN)

Steps:

• Clean & trim shrimp & make 1/4-inch-deep incision on the top of each one (the side without the feet) from tail to head, then under cold running water, open the incision & wash away any brownish-black matter (including the thin, dark vein).
• In a large nonreactive) stainless steel or glass bowl, combine lime juice, pineapple juice, rum, cilantro & garlic, then salt & pepper to taste.
• Add shrimp, cover the refrigerate, allowing shrimp to marinate for as least 2 & not more than 3 hours.
• Remove shrimp from the marinade & set the shrimp aside, discarding everything else.
• Run a skewer through each shrimp, skewering it in the tail area & also in the thicker, upper area, fitting 8 shrimp on a 10-inch skewer. IF USING WOODEN SKEWERS, DO NOT LEAVE ANY GAPS BETWEEN THE SHRIMP!
• Place shewered shrimp on the grill over medium-high heat & grill about 3-4 minutes on each side, until the shells turn bright red & the meat is an even, opaque white.
• Remove shrimp from the grill & serve on a bed of Mango Lime Relish, either skewered or not, as you prefer.

CARIBBEAN LIME, BEEF & MANGO KABOBS

Steps:

• Mix all ingredients except meat, mangos, peppers and rice until blended. Pour 1/2 cup over meat in shallow dish. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove meat from marinade; discard marinade. Thread meat alternately onto 6 skewers alternately with mangos and peppers.
• Grill 12 to 15 min. or until meat is done, turning occasionally and brushing with remaining steak sauce mixture for the last 5 min. Serve over rice.

THE CARIBBEAN MANGO FOOL

Steps:

• Put mango pieces in blender & liquidize (or mash well in a bowl with a fork).
• Stir the lime or lemon juice into the mango puree, mixing well.
• In another bowl, whisk the cream until it starts to thicken, but not enough to form peaks. Set aside.
• Stir in the yogurt & coconut milk (if using) into the mango mixture.
• Gently fold the cream into the mango mixture.
• Pour the fool into bowls or glasses and put them into the refrigerator to chill until serving time.
• Decorate with slices of mango before serving.

MANGO RELISH

Steps:

• In bowl, combine mango, red bell pepper, cucumber, green chilies, mint, green bell pepper, onions, malt vinegar and Garlic Chili Pepper Sauce.
• Blend together well.
• Cover and refrigerate for at least one hour.