Courtesy of "Aruba Cooks" by Linda H. Shapiro, published in 1997. Pierre Corneillestraat 1, Oranjestad, Aruba, Dutch Caribbean. read more
- 1-2 large ripe mangoes
- 4 tbsp. fresh lime juice Mumm's Cordon Rouge Champagne
- 1 tbsp. superfine sugar
Puree mango flesh in blender with lime juice and sugar. Chill in covered pitcher or bottle. to serve, pour some into fluted champagne glass. Top with champagne. Garnish with lime twist or mint leaves
Tips for how to cut a mango: On a cutting surface, make lengthwise slices tight against each side of the pit; place slices skin side down and cut horizontal (or cube) slashes all the way through the flesh but not through the skin. Hold the sides of slice with each hand, flesh side up and turn the skin inside out, popping out the slices/cubes. Cut away what remains around the pit. If all this sounds like too much work, eat it over the sink.