Mango Jam Sweet and Tangy Homemade Mango Jam with Tropical Flavor Ingredients: 4 cups ripe mangoes, peeled and chopped 2 cups granulated sugar 2 tablespoons fresh lemon juice 1/2 teaspoon ground ginger (optional) Directions: In a large saucepan, combine chopped mangoes, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer. Reduce heat to low and let it cook gently for 30-40 minutes, stirring frequently to prevent sticking, until the mixture thickens to jam consistency. If desired, add ground ginger during the last 5 minutes of cooking for a subtle spicy note. Remove from heat and let cool slightly. Pour the jam into sterilized jars and seal. Refrigerate after opening. Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Kcal: Approximately 120 kcal per 2 tablespoon serving | Servings: About 6 servings #mangojam #homemadejam #fruitpreserves #tropicaljam #sweetandsavory #easyrecipes #breakfastspread #canningrecipes #fruityflavors #sweetpreserve #homemadecondiment #jamlover #mango #preservingfruit #jamtime #fruitspread #tropicalfruit #easycanning #sweettreat #homemadegoodness Brighten your breakfast with this sweet and tangy homemade Mango Jam — bursting with tropical flavor and perfect on toast!

Spicy Mango Shrimp Risotto A bold and tropical dish featuring creamy risotto, juicy grilled shrimp, and zesty mango salsa – a flavor explosion in every bite! ⸻ Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Servings: 2 Calories: ~520 kcal ⸻ Ingredients For the Shrimp: • 8 large shrimp, peeled & deveined • 1 tbsp olive oil • ½ tsp chili powder • Salt & pepper to taste For the Risotto: • ¾ cup Arborio rice • 2 tbsp butter • ½ small onion, finely chopped • 2 cups chicken or vegetable broth (warm) • ¼ cup white wine (optional) • ¼ cup diced mango • 1 tbsp tomato paste • Salt to taste For Mango Salsa: • ¼ cup fresh mango, diced • 1 tbsp lime juice • 1 tbsp cilantro, chopped • Pinch of salt ⸻ Instructions 1⃣ Prepare the Shrimp: • Toss shrimp in olive oil, chili powder, salt & pepper. • Grill or sauté 2–3 mins per side until charred and cooked through. 2⃣ Make the Risotto: • In a saucepan, melt butter and sauté onion until soft. • Stir in Arborio rice and cook for 1 minute. • Add white wine (if using) and cook until absorbed. • Gradually add warm broth, ½ cup at a time, stirring constantly. • After 15–18 minutes, add tomato paste and diced mango. • Cook until risotto is creamy and tender. 3⃣ Prepare Mango Salsa: • Mix diced mango, lime juice, cilantro, and salt in a small bowl. 4⃣ Assemble: • Plate the risotto, top with grilled shrimp and spoon over mango salsa. Garnish with fresh cilantro. ⸻ Pro Tip: Use very ripe mango for the salsa to balance the spice with sweet tropical flavor!

Looking for a fresh and flavorful taco night idea? Grilled Mahi-Mahi Tacos Ingredients: - 2 mahi-mahi fillets (about 6 oz each) - 2 tablespoons olive oil - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - 8 small corn tortillas - 1 cup shredded cabbage - 1 avocado, sliced - 1/4 cup fresh cilantro, chopped - Lime wedges for serving Preparation Steps: 1. Preheat grill to medium-high heat. 2. In a small bowl, mix olive oil, paprika, garlic powder, cumin, salt, and pepper. 3. Brush the mahi-mahi fillets with the spice mixture. 4. Place the fillets on the grill and cook for 4-5 minutes per side, or until opaque and flaky. 5. Warm the corn tortillas on the grill for about 30 seconds on each side. 6. Once cooked, flake the mahi-mahi into bite-sized pieces. 7. Assemble the tacos by placing the mahi-mahi, shredded cabbage, avocado slices, and cilantro onto each tortilla. 8. Squeeze fresh lime juice over the top before serving. Prep Time: 10 mins | Cooking Time: 10 mins | Total Time: 20 mins Calories: 350 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side of black beans and a refreshing mango salsa. #grilledtacos #mahimahi #tacotuesday

Grilled Garlic Shrimp with Spicy Mango-Habanero Glaze on Fried Rice Ingredients : For the Shrimp: - 6 jumbo tiger shrimp(peeled, tails on) - 3 cloves garlic, minced - 2 tbsp olive oil - 1 tsp smoked paprika - ½ tsp salt - ½ tsp black pepper - 1 tbsp lime juice For the Spicy Mango-Habanero Glaze: - 1 cup ripe mango, pureed - 1 habanero pepper, seeded and minced (adjust to heat preference) - 2 tbsp honey - 1 tbsp lime juice - 1 tsp grated ginger - 1 clove garlic, minced - ¼ tsp salt For the Fried Rice: - 1.5 cups cooked jasmine rice - 1 tbsp sesame oil - 1 egg, lightly beaten - 2 tbsp finely diced carrots (if using) - 2 tbsp green peas (if using) - 1 tbsp soy sauce - 1 tsp fish sauce (optional) - 1 scallion, thinly sliced For Garnish & Plating: - Fresh cilantro leaves** - Thinly sliced habanero rounds - Mango diced Instructions: Prepare the Mango-Habanero Glaze: 1. In a small saucepan, combine mango purée, habanero, honey, lime juice, ginger, garlic, and salt. 2. Simmer over medium-low heat for 8–10 minutes until thickened. Strain for smoothness (optional). Set aside. Marinate and Grill the Shrimp: 1. Toss shrimp with olive oil, minced garlic, smoked paprika, salt, pepper, and lime juice. Marinate for 15 minutes. 2. Grill on high heat for 2 minutes per side, basting with glaze in the last 30 seconds. 3. Make the Fried Rice: 1. Heat sesame oil in a wok. Sauté carrots and peas for 1 minute. 2. Push veggies aside, pour in beaten egg, and scramble lightly. 3. Add rice, soy sauce, and fish sauce. Toss until evenly coated. 4. Press rice into a greased ring mold on the plate to form a perfect circle. 4. Plate with Precision: 1. Place grilled shrimp atop the rice mold, tails upright. 2. Drizzle extra glaze around the plate. 3. Garnish with cilantro, habanero slices, and microgreens. 4. Serve with lime wedges. #byronella

Looking for a refreshing treat to cool you down? Mango and Toasted Milk Ice Cream Ingredients: - 2 ripe mangoes, peeled and diced - 1 cup milk - 1 cup heavy cream - 3/4 cup sugar - 1 teaspoon vanilla extract - Pinch of salt Preparation Steps: 1. In a saucepan, heat the milk over medium-low heat until it starts to steam. 2. Add the sugar to the milk and stir until dissolved. 3. Continue heating the milk until it reduces by half and starts to develop a toasted flavor; this takes about 15-20 minutes. Remove from heat. 4. In a blender, combine the diced mangoes, heavy cream, vanilla extract, and a pinch of salt. 5. Pour in the toasted milk mixture and blend until smooth. 6. Chill the mixture in the refrigerator for at least 2 hours. 7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. 8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving. Prep Time: 20 mins | Cooking Time: 20 mins | Total Time: 2 hours + 4 hours freezing Calories: 250 kcal per serving | Servings: 6 servings Suggested Pairings: Serve with fresh fruit or a drizzle of honey for an extra treat! #icecream #mango #dessert