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Check
out J. Gwendolynne Berry's new article in
the Dining
section of The Palm Beach Post on Jul. 27, 2011 for more recipe ideas!
Palm Beach Post Article |
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$26.50 plus shipping
ORDER HERE
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MANGO
SENSATIONS
(just a few sample recipes from HATCHER's MANGO
THRILLS recipe book)
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MANGO
COOLER
2 cups Hatcher Mangoes, sliced
1 banana
1/2 cup fresh pineapple chunks
1 container lemon yogurt (8 oz.)
2 cups cold buttermilk
Put all ingredients
into blender, and blend until smooth. For variety, add one
or more of the following: 1 cup fresh strawberries, 1 cup
fresh papaya chunks; 1 cup fresh blueberries; 1/2 cu fresh
pineapple chunks.
--
Marilynn Hatcher
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GRILLED CURRIED
SHRIMP WITH MANGO SALSA |
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2 cups Hatcher
Mango, cubed and chopped
1/4 cup green onions, finely chopped
2 T. fresh cilantro, chopped
1 tsp. jalapeno pepper, minced
1 T. curry powder
1/8 tsp. salt
3 T. Key lime juice
2 tsp. olive oil
2 cloves garlic, minced
24 fresh jumbo shrimp, unpeeled
Vegetable cooking spray |
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Combine mango, onion,
cilantro, and jalapeno pepper in a bowl; stir well.
Cover and chill.
Combine curry powder,
salt, lime juice, oil, and garlic in a bowl; stir well. Set
aside.
Peel and devein
shrimp. Thread 3 shrimp onto each of 8 (10-inch)
skewers, piercing tail and neck of each shrimp. Place
skewers in a large, shallow dish; pour lime juice mixture
over shrimp, turning skewers occasionally.
Remove skewers
from dish, reserving marinade. Coat grill rack with
cooking spray; place on grill over medium-hot coals.
Place skewers on rack, and cook 4 to 5 minutes on each side,
basting frequently with reserved marinade. Serve with
mango mixture.
--John Hatcher |
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HATCHER MANGO HILL
1908 Hypoluxo Road * P. O. Box 3168 * Lantana, Florida 33462 |
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