Ingredients:

• 2 ripe mangoes, peeled, pitted, and diced
• 2 ripe avocados, peeled, pitted, and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and finely chopped
• Juice of 1 lime
• Salt and pepper, to taste

Directions:

1. In a large mixing bowl, combine the diced mangoes, diced avocados, chopped red onion, chopped cilantro, and chopped jalapeño pepper.
2. Drizzle the lime juice over the salad and gently toss to combine.
3. Season the salad with salt and pepper, to taste, and toss again until evenly distributed.
4. Cover the bowl and refrigerate the avocado mango salad for at least 30 minutes before serving to allow the flavors to meld together.
5. Serve chilled and enjoy!

Ingredients:

For The Rice:

• 1 and 1/4 cups (250 g) glutinous rice uncooked
• 1 cup (240 ml) canned coconut milk
• 1/4 cup (50 g) sweetener of choice
• 1/3 tsp sea salt

Sauce:

• 1/2 cup (120 ml) canned coconut milk
• 1 and 1/2 tbsp sweetener of choice
• 1 and 1/2 tsp cornstarch or tapioca flour
• 1 Pinch of sea salt

Other Ingredients:

• 1 to 2 large mangoes peeled and sliced
• Toasted sesame seeds or coconut flakes to garnish

Directions:

1. Soak the rice in a large pot of cold water for at least one hour, preferably three hours or overnight.
2. Steam the rice over boiling water in a sieve or steamer basket for 30-50 minutes, until tender.
3. For the sauce, combine 1 cup coconut milk, 1/4 cup sweetener, and 1/3 tsp salt in a pan.
4. Bring to a boil, then mix in the steamed rice.
5. Cover and set aside for 45-60 minutes.
6. Make the extra sauce by combining 1/2 cup coconut milk, 1 1/2 tbsp sweetener, a pinch of sea salt, and the cornstarch in a pan.
7. Boil and simmer until thickened.
8. Serve the sticky rice with mango slices, pour some sauce over, and garnish with sesame seeds or coconut flakes.

Prep Time: 1 hour 15 minutes | Cooking Time: 50 minutes | Total Time: 2 hours 5 minutes | Kcal: 350 kcal | Servings: 4 servings

Ingredients:

Lime Salmon:

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil, plus more for grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic, crushed
• Salt and freshly ground black pepper, to taste

Coconut Rice:

• 1 to 1/2 cups Zico Coconut Water
• 1 to 1/4 cups canned coconut milk
• 1 to 1/2 cups jasmine rice, rinsed well and drained well
• 1/2 tsp salt

Avocado-Mango Salsa:

• 1 large mango, peeled and diced
• 3/4 cup chopped red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion, rinsed under water and drained
• 1 large avocado, peeled and diced
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp Zico Coconut Water
• Salt and pepper, to taste

Directions:

1. For the salmon:
   1. In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, and season with salt and pepper to taste.
   2. Place salmon in baking dish, cover, and marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and marinate 15 – 30 minutes longer.
   3. Preheat a grill over medium-high heat during last 10 minutes of marinating.
   4. Brush grill grates with oil.
   5. Grill salmon about 3 minutes per side or until just cooked through.
2. For the coconut rice:
   1. While salmon is marinating, prepare coconut rice.
   2. In a medium saucepan bring coconut water, coconut milk, rice, and salt to a full boil.
   3. Cover and simmer until liquid has been absorbed, about 20 minutes.
   4. Fluff with a fork, then let rest 5 minutes.
3. For the mango avocado salsa:
   1. While the salmon is grilling, prepare salsa.
   2. In a medium bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water.
   3. Season with salt and pepper to taste.
   4. Serve salmon warm with coconut rice topped with avocado mango salsa.

Prep Time: 45 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 10 minutes
Kcal: 650 kcal | Servings: 4

This trifle is a cinch to put together and can be made ahead of time but looks amazing – making it the perfect Christmas dessert! Everyone will love the classic summery flavours and textural surprises and there’s no booze, so the whole family can enjoy.

Ingredients (serves 10-12)

• 2 cups luscious lemon curd (or bought curd if you prefer)
• 8 passionfruit
• 600ml thickened cream
• 1 tablespoon icing sugar
• 2 tspns vanilla extract
• 1 vanilla sponge cake, cut into squares (I bought mine, but you could use this recipe to make your own)
• 900g vanilla custard (I used Paul’s Double Thick Custard in French Vanilla)
• 2 mangoes (I used Kensington Pride)
• 1 packet meringue kisses
• ½ cup coconut flakes

Method

1. Make the lemon curd and refrigerate until cool.
2. To make the passionfruit cream, combine cream, vanilla and icing sugar in a large bowl and beat on high speed until very thick. Gently stir through the pulp of 5 passionfruit.
3. Toast your coconut flakes in a frypan over a medium-high heat until golden brown and fragrant.
4. Cut up the mangoes into long slices, discarding the skin and pit.
5. To assemble the trifle, place an even layer of sponge cake squares in the bottom of the dish.
6. Top with vanilla custard and approximately two-thirds of the mango slices.
7. Crush approximately 10-12 mini meringue kisses and sprinkle over the top of the mango.
8. Top with approximately two-thirds of the passionfruit cream mixture and the pulp of an extra passionfruit.
9. Gently spoon on the lemon curd, taking care not to mix it with the cream.
10. Allow to set in the fridge.
11. Just prior to serving, spoon the remaining passionfruit cream onto the curd and then top with remaining mango slices, passionfruit pulp (I left a whole passionfruit) and toasted coconut flakes.

Ingredients

• A glass of granulated sugar
• Three-quarters cup of water
• Two cups of frozen mangoes
• Half a glass of dry white wine
• A teaspoon of rose water
• Lime zest
• A mint
• An ice

Method

1. Combine water, sugar, and lime and bring to a boil over medium heat.
2. Turn on the lowest power and stir your future cocktail until the sugar is dissolved.
3. Remove your cocktail from heat and let it cool.
4. In a food processor, combine mango, ice, rose water, wine, and cold lime syrup, and blend for a few minutes.
5. Put it all in the freezer for an hour.
6. Before serving a pink mango and rose cocktail to guests, pour it into glasses, garnishing it with mint leaves.

Ingredients:
Mango smoothie layer:
2 mangoes, diced
3/4 cup plain low fat Greek yogurt
1/2 teaspoon fresh minced ginger
1/2 cup coconut water
Ice, if desired
Strawberry smoothie layer:
1 1/2 cups chopped strawberries
1 banana
3/4 cup plain low fat Greek yogurt
1/2 teaspoon fresh minced ginger
1/2 cup coconut water
Ice, if desired

Instructions:
Place the mango, yogurt, ginger and coconut water in a blender.
Puree the mixture until smooth and thick.
Add ice if desired (this will make the consistency of your smoothie even thicker.)
Transfer the mixture to a pitcher and store in the refrigerator while you make the strawberry smoothie.
Place the strawberries, banana, yogurt, ginger and coconut water in the blender.
Puree the mixture until smooth and thick.
Add ice if desired.
To serve, fill a glass halfway with the mango smoothie. Top the mango smoothie with the strawberry smoothie. Serve immediately.
Recipe serves 4