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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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An unusual combination of mango and shrimp. Ingredients:
2 ripe mangos |
1 red bell pepper |
1/2 pound of medium-sized shrimp, cooked, peeled and deveined |
1/3 cup mayonnaise |
1/3 cup sour cream |
1 teasp. sugar |
1 teasp. fresh lime juice |
1 teasp. capers or pickled green pepper corns |
1 tablesp. creamed horseradish |
Directions:
1. Cut each mango in half lengthwise.
2. Remove the seed and scoop out the flesh to within 1/4-inch of the shell .
3. Dice the fruit and set aside.
4. Place the pepper beneath a broiler until the skins blister, turning to heat evenly. Place the pepper in a paper bag until cool, then peel off the skin, remove the seeds and slice into thin strips.
5. Blend together the mayonnaise, diced mango, sour cream, sugar, lime juice, capers, horseradish and shrimp.
6. Spoon into the mango halves.
7. Top with strips of the red pepper and serve.
8. NOTES- The hardest part about making this, is getting the mango pit removed without destroying the fruit. If you're pit-challenged like me, you can peel the mango, cut chunks of the mango off of the pit and cube it. Then prepare the salad as listed. Serve the salad in small, individual salad bowls or on salad plates lined with fresh spinach.
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