Basmati Rice Salad with Mango and Cucumber

Mango, ginger, cilantro and rice vinegar give a Southeast Asian twist to this rice salad. The spicy-and-cool flavor profile makes it a perfect partner for Tandoori Chicken Legs or Spicy Thai Shrimp Kebabs.

• 
  
   2-1/2
  cups basmati rice
  
  


• 
  
  Kosher
  salt
  
  


• 
  
  1/2 cup plus 1 Tbs.
  extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup rice vinegar
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 Tbs. finely grated fresh ginger
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 cups diced mango (1/2-inch dice)
  
  


• 
  
  1-1/4 cups diced peeled cucumber (1/2-inch dice)
  
  


• 
  
  1/2 cup thinly sliced scallions
  
  


• 
  
  1/4 cup chopped fresh cilantro leaves and stems
  
  

Rinse the rice under cold water and drain. Bring 7 cups of water
to a boil in
a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a
simmer, and cook uncovered, stirring occasionally and adding more boiling water
as necessary to keep the rice covered, until tender, about 10 to 15 minutes. Drain and rinse the
rice with cold water to stop the cooking.

Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the
oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at
room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of
olive oil. Whisk in the sesame oil and ginger. Taste and season with salt,
pepper, and additional vinegar or olive oils needed.

Put the cooked and cooled rice in a large serving bowl and toss to
break up any clumps. Add the mango, cucumber, scallions, cilantro, and 1/2 cup
vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Spicy Slaw with Radicchio & Green Mango

If you like crunchy slaw, serve this right away. If you prefer a softer cabbage texture, let the slaw rest for 10 to 15 minutes before serving.

• 
  
  2-1/2 Tbs. rice vinegar
  
  


• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. peeled and finely grated fresh ginger
  
  


• 
  
  1 serrano chile, stemmed, seeded, and minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2-1/2 cups thinly sliced radicchio (about one-half head)
  
  


• 
  
  2-1/2 cups thinly sliced Savoy cabbage (about one-quarter head)
  
  


• 
  
  2 cups thinly sliced red cabbage (about one-quarter small head)
  
  


• 
  
  1 heaping cup matchstick-cut green (unripe) mango (about one-half mango)
  
  


• 
  
  2 medium scallions (white and light-green parts only), thinly sliced on the diagonal
  
  

In a small bowl, whisk the vinegar, mayonnaise, olive oil, soy sauce, sugar, ginger, and serrano. Season to taste with salt and pepper.

Put the radicchio, both types of cabbage, mango, and scallions in a large bowl. Add the dressing and toss. Season to taste with salt and pepper and serve.

Mango-Honey-Mint Sorbet

Here, honey replaces the sugar syrup that usually sweetens sorbet, lending it a deeper flavor. Be sure to purée the sorbet mixture until completely smooth for the best texture. 

• 
  
  1 or 2 large oranges, zest finely grated to yield 1/2 tsp. and squeezed to yield 1/2 cup juice
  
   
  
  


• 
  
  4 cups chopped, peeled, very ripe mango (from about 3 large)
  
  
   
  
  


• 
  
  
  

  1/2 cup mild honey (like clover)

  
  
  
  


• 
  
  2 tsp. chopped fresh mint
   
  
  


• 
  
  1/2 tsp. kosher salt
  
  

Combine all of the ingredients with 1/2 cup water in a blender and purée until completely smooth. Freeze in an ice cream maker according to the manufacturer’s instructions.

 

Serve immediately or transfer to an airtight container and freeze for a firmer texture. 
 

Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots

A shower of peppery greens balances the sweetness of the mango in this salad, and lets the avocado shine through.

• 
  
  1 medium shallot (1 to 2 oz.), sliced into very thin rings
  
  


• 
  
  2 Tbs. Champagne or rice vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. red wine vinegar
  
  


• 
  
  2 cups baby arugula or watercress
  
  


• 
  
  1/4 cup roasted, salted pistachios, coarsely chopped
  
  


• 
  
  1 Tbs. thinly sliced fresh mint
  
  


• 
  
  1 Tbs. thinly sliced fresh basil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and sliced lengthwise 1/4-inch thick
  
  


• 
  
  2 kiwis, peeled, halved, and sliced 1/4 inch thick
  
  


• 
  
  1 medium mango seeded, peeled, and sliced lengthwise 1/4 inch thick
  
  


• 
  
  1/2 medium pineapple, peeled, cored, and cut into 1/2-inch dice (about 2 cups)
  
  

In a medium bowl, toss the shallot with the Champagne vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallot into a small bowl and reserve the vinegar. Whisk the olive oil and red wine vinegar into the shallot vinegar.


In a medium bowl, toss 1 Tbs. of the vinaigrette with the pickled shallots, arugula or watercress, pistachios, mint, basil, 1/4 tsp. salt, and a few grinds of pepper. Arrange the avocado, kiwi, mango, and pineapple on a platter. Drizzle with the remaining vinaigrette and season to taste with salt and pepper. Top with the arugula mixture and serve immediately.

Spicy Mango Salsa

This tangy salsa’s heat comes from fiery habaneros, available in most supermarkets; if you can’t find them, go with jalapeños instead. When working with the chiles, it is a good idea to wear gloves, or wash your hands and knife thoroughly after touching them. The bright color and sweetness of the mango in the salsa isn’t overpowered by the onion and red pepper, which are quickly seared over high heat to mellow their flavor and texture. The salsa goes great with grilled chicken, steaks, or a full-flavored fish like salmon or tuna.

• 
  
  1/4 cup canola oil
  
  


• 
  
  1/2 medium red onion, finely diced (about 1/2 cup)
  
  


• 
  
  1 medium red bell pepper, cut into 1/4-inch dice (about 1-1/4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 mangos (about 1-1/2 lbs.), pitted and cut into 1/2-inch dice (about 2 cups)
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1 habanero (or 1 to 2 jalapeños), stemmed, seeded, and very finely diced (about 1 Tbs.)
  
  


• 
  
  2 Tbs. fresh lime juice
  
  

Heat the oil in a medium (10-inch) skillet over medium-high heat until shimmering. Add the onion and red pepper; sprinkle with 1 tsp. salt, and cook, stirring, until the vegetables just start to brown and soften a bit, 2 to 3 minutes. Transfer to a large plate to cool. Once cool, transfer to a medium bowl and toss with the mangos, cilantro, habanero, and 1 Tbs. lime juice. Season the salsa with the remaining Tbs. of lime juice and salt if needed, and serve.

Spicy Mango Ice Pops (Paletas de Mango Enchilado)

Mango and chile has become one of the most common combinations in sweets in Mexico; in fact, when you eat fresh mango, powdered chile of some kind is always on the table. The chile powder you use is a matter of taste. It isn't just about the heat; it's also about the flavor. I particularly like the piquín chile from Oaxaca, but feel free to substitute it for ground guajillo, chipotle, or your personal favorite.

• 
  
  3/4 cup sugar
  
  


• 
  
  3/4 cup water
  
  


• 
  
  2 dried arbol chiles, with seeds, broken into pieces
  
  


• 
  
  2-1/2 cups fresh mango purée
  
  


• 
  
  3 small limes, juiced
  
  


• 
  
  1 to 2 medium mangoes, diced
  
  


• 
  
  1/2 to 3/4 cup ground piquín or other chile powder (depending on how spicy you want them)
  
  

Combine the sugar, water, and chile pieces in a small pot and cook over medium heat, stirring, until the sugar has dissolved. Remove from the heat, allow to cool, and strain. Stir in the mango purée and the lime juice. In a medium bowl, toss together the mango pieces with the chile powder.


Divide the chile-coated mango chunks among ice pop molds or wax-lined paper cups, then pour the mango purée mixture over the top. Freeze until beginning to set, 3 to 4 hours. Insert the sticks. Let freeze for at least 3 hours more, and then unmold as directed or peel off the paper cups.


If you prefer to use the chile powder on the outside, unmold the pops and allow to thaw slightly (so the chile powder will stick to it), place the chile powder in a shallow bowl, then dip the pops in to coat.

White Sticky Rice with Mango

This dessert is a favorite of the Thais--and quickly becomes so to anyone who tastes it. The coconut cream must be thick and creamy. Making your own is best, but if you use the canned stuff, don't shake the can and use the solid plug of coconut cream at the top.

For the sweet coconut cream:

• 
  
  1/2 cup coconut cream
  
  


• 
  
  ½ tsp. rice flour, mixed with a little water or coconut cream to form a paste
  
  


• 
  
  good pinch of salt
  
  


• 
  
  1/2 to 1 pandanus leaf (optional, but desirable)
  
  


• 
  
  2 Tbs. white sugar, more to taste
  
  

Tip:

You can make your own coconut cream (aka thick coconut milk) or use the thick, solidified portion from a can of coconut milk

For the sticky rice:

• 
  
  1 cup white sticky rice
  
  


• 
  
  6-8 Thai jasmine flowers  (optional)
  
  


• 
  
  2-3 pandanus leaves (optional)
  
  


• 
  
  1/2 cup castor (superfine) sugar
  
  


• 
  
  1-1/2  tsp. salt, to taste
  
  


• 
  
  1/2 cup thick coconut cream
  
  


• 
  
  2 Tbs. yellow mung beans
  
  


• 
  
  2 ripe mangoes
  
  


• 
  
  sweet coconut cream (see below)
  
  

Make the sweet coconut cream:

Mix the coconut cream with the flour paste in a small saucepan or brass wok, stirring rigorously to incorporate. Add the salt and pandanus leaf, if using, then bring to the boil, stirring constantly to ensure the cream does not separate. When the coconut cream has thickened, add the sugar and immediately remove the pan from the heat. Stir until the sugar has dissolved. Allow to cool before serving.

Make the sticky rice:

Rinse the rice carefully to remove any excess starch without breaking the grains. Soak it overnight, with 2-3 Thai jasmine flowers, if possible.

The next day, drain the rice, rinse and place in a metal steamer; normally the raw grains of rice cling together, so they rarely fall through the holes, but if you're feeling cautious line the steamer with some rinsed muslin (cheesecloth). Make sure the rice is not piled too high in the center, nor too widely spread. Add a pandanus leaf or two to the water in the base of the steamer, if you like, then steam the rice until tender (test some grains from the area where the mound of rice is deepest); this should take about 45 minutes to 1 hour. During this time, make sure that there is plenty of water in the steamer; if you need to top up the water level, use boiling water so as not to interrupt the steaming. When you check on the rice, wipe dry the inside of the steamer lid before replacing it.

Meanwhile, stir the sugar and salt into the coconut cream until dissolved. When the rice is cooked, remove from the steamer and place in a glass or ceramic bowl, then pour over the prepared coconut cream and stir to incorporate fully. (It is important that the rice is still piping hot, so it will more completely absorb the coconut cream and become rich and glistening.) If you like, you can plunge a knotted pandanus leaf into the rice and dot the surface with a few Thai jasmine flowers. Cover and set aside in a warm place for 15 minutes before serving. Some cooks like to swaddle the bowl in a towel to keep it warm and snug!

While the rice is settling, soak the mung beans in water for about 5 minutes then drain well. Dry-roast the mung beans over a low heat in a small, heavy-based pan or a wok, shaking often, until they are golden brown and smell nutty. Remove from the heat and, if necessary, crush coarsely using a pestle and mortar or an electric grinder.

To serve:

Peel the mangoes with a sharp knife, then cut the flesh away from the central stone into cheeks. Cut each cheek crosswise into five or six slices.

Divide the rice among four bowls, then place a sliced mango cheek alongside and cover with a spoonful or two of sweetened coconut cream. Sprinkle with the mung beans and serve.

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

• 
  
  One 2 to 2 1⁄2-pound lobster
  
  

For the mango salsa

• 
  
  1 cup diced mango
  
  


• 
  
  1⁄2 cup chopped red onion
  
  


• 
  
  1⁄4 cup chopped cilantro
  
  


• 
  
  1⁄2 chopped fresh habañero chile
  
  


• 
  
  2 Tbs. lime juice
  
  


• 
  
  1⁄4 tsp. salt
  
  

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

• 
  
  4 6-inch flour or corn tortillas
  
  

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Spicy Mango Ice Pops (Paletas de Mango Enchilado)

Mango and chile has become one of the most common combinations in sweets in Mexico; in fact, when you eat fresh mango, powdered chile of some kind is always on the table. The chile powder you use is a matter of taste. It isn't just about the heat; it's also about the flavor. I particularly like the piquín chile from Oaxaca, but feel free to substitute it for ground guajillo, chipotle, or your personal favorite.

• 
  
  3/4 cup sugar
  
  


• 
  
  3/4 cup water
  
  


• 
  
  2 dried arbol chiles, with seeds, broken into pieces
  
  


• 
  
  2-1/2 cups fresh mango purée
  
  


• 
  
  3 small limes, juiced
  
  


• 
  
  1 to 2 medium mangoes, diced
  
  


• 
  
  1/2 to 3/4 cup ground piquín or other chile powder (depending on how spicy you want them)
  
  

Combine the sugar, water, and chile pieces in a small pot and cook over medium heat, stirring, until the sugar has dissolved. Remove from the heat, allow to cool, and strain. Stir in the mango purée and the lime juice. In a medium bowl, toss together the mango pieces with the chile powder.


Divide the chile-coated mango chunks among ice pop molds or wax-lined paper cups, then pour the mango purée mixture over the top. Freeze until beginning to set, 3 to 4 hours. Insert the sticks. Let freeze for at least 3 hours more, and then unmold as directed or peel off the paper cups.


If you prefer to use the chile powder on the outside, unmold the pops and allow to thaw slightly (so the chile powder will stick to it), place the chile powder in a shallow bowl, then dip the pops in to coat.

Tea-Smoked Shrimp Salad with Mango

Smoking food in a wok over a bed of tea leaves, rice, and sugar is a classic Chinese technique, but the flavors of this salad are decidedly western and very refreshing.

• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. peanut oil; more for the rack
  
  


• 
  
  1 lb. jumbo shrimp (21 to 25 per lb.), peeled, deveined, and patted dry
  
  


• 
  
  2-1/2 tsp. minced garlic (from 3 medium cloves)
  
  


• 
  
  1/4 cup long-grain white rice
  
  


• 
  
  1/4 cup loose black tea leaves, preferably Lapsang Souchong
  
  


• 
  
  2 Tbs. packed dark brown sugar
  
  


• 
  
  1 large head Boston lettuce, leaves torn into bite-size pieces (about 6 cups)
  
  


• 
  
  1 cup cherry tomatoes, halved
  
  


• 
  
  1 ripe yellow mango (preferably Ataulfo or Champagne), peeled and cut into bite-size pieces (about 3/4 cup)
  
  


• 
  
  1 Tbs. plain rice vinegar
  
  


• 
  
  1 Tbs. chopped fresh cilantro
  
  


• 
  
  1-1/2 tsp. Dijon mustard
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  

Tip:

Don’t use tea from a tea bag here; bagged tea tends to be finer and more
powdery than loose tea and can lead to burning, not smoking.

Tip:

• Be sure to thoroughly clean the wok before setting it up for smoking so there are no stuck-on bits of food that could burn.
• If you smoke your food for too long, it can develop a bitter flavor.

In a small bowl, combine 1/2 tsp. salt and 1/4 tsp. pepper. Heat a 14-inch flat-bottom wok (preferably seasoned carbon steel) over medium-high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add the peanut oil, swirl to coat, and then add the shrimp, spreading them evenly in a single layer on the bottom and sides of the wok. Let the shrimp cook, undisturbed, for 1 minute, then flip and cook until they’re just pink, about 1 minute more. Sprinkle the salt mixture and 2 tsp. of the garlic over the shrimp and stir-fry until just cooked through, 1 to 2 minutes more. Transfer to a plate. Clean the wok and let it cool.

Line the inside of the cleaned wok with heavy-duty aluminum foil, leaving a 1-inch overhang. Be sure the foil sits flat against the bottom of the wok; otherwise, the tea-rice mixture will not smoke. Sprinkle first the rice, then the tea, and then the sugar evenly over the bottom of the wok. Line the inside of the wok’s lid with enough heavy-duty aluminum foil to leave a 1-inch overhang; fold the overhang up over the edge of the lid.

Put a lightly oiled 10-inch round metal rack in the center of the wok over the tea-rice mixture. Arrange the shrimp on the rack in a single layer.

Open the windows and turn the exhaust fan on high. Heat the wok over high heat, waiting until the tea mixture emits a few faint wisps of smoke, 1 to 4 minutes. Cover the wok tightly, crimp the foil overhangs together to seal in the smoke, lower the heat to medium low, and smoke for 2-1/2 minutes. If it smells like the tea is burning, lower the heat to low or remove the wok from the burner.

Uncover the wok and transfer the shrimp to a plate. The smoking may impart a slight hint of color to the shrimp.

In a large bowl, combine the lettuce, cherry tomatoes, and mango. In a small bowl, whisk the vinegar, cilantro, mustard, the remaining 1/2 tsp. garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Gradually whisk in the oil.

Toss the salad with just enough dressing to coat. Top the salad with the shrimp and serve.

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

• 
  
  One 2 to 2 1⁄2-pound lobster
  
  

For the mango salsa

• 
  
  1 cup diced mango
  
  


• 
  
  1⁄2 cup chopped red onion
  
  


• 
  
  1⁄4 cup chopped cilantro
  
  


• 
  
  1⁄2 chopped fresh habañero chile
  
  


• 
  
  2 Tbs. lime juice
  
  


• 
  
  1⁄4 tsp. salt
  
  

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

• 
  
  4 6-inch flour or corn tortillas
  
  

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Crisp Tea-Smoked Duck with Green Mango and Basil Salad

Searing the duck breasts in a skillet after smoking gives them delicious crisp skin. You can substitute apples, plums, or peaches for the mangos.
Extra: To learn more, watch a video series where Robert Danhi demonstrates his tea-smoking technique.

For the pan-roasted peanuts

• 
  
  1/4 cup unsalted peanuts
  
  

For the tea-smoked duck

• 
  
  1 medium orange
  
  


• 
  
  1/4 cup whole-leaf lychee tea
  
  


• 
  
  1/4 cup rice, preferably jasmine
  
  


• 
  
  1/4 cup light brown sugar
  
  


• 
  
  2 large or 4 small boneless duck breasts (about 2 lb. total )
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the mango-basil salad

• 
  
  1 Tbs. fresh lime juice; more as needed
  
  


• 
  
  1 Tbs. fish sauce
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1 small shallot, thinly sliced
  
  


• 
  
  1 red serrano chile (or other small hot red chile), halved lengthwise and thinly sliced crosswise
  
  


• 
  
  1 Tbs. light brown palm sugar (or light brown sugar); more as needed
  
  


• 
  
  2 large unripe mangos, peeled and cut into 1/8 -inch-thick slices
  
  


• 
  
  1/2 cup roughly chopped basil, preferably Thai or Asian basil
  
  


• 
  
  Kosher salt
  
  

Roast the peanuts

Cook the peanuts in an 8-inch skillet over low heat, stirring occasionally, until lightly browned in spots, 2 to 3 minutes. Coarsely chop the peanuts. Set aside.

Smoke the duck

Using a vegetable peeler, peel the zest from the orange in 1x2-inch strips, avoiding as much of the white pith as possible. Reserve the orange for another use. Put the orange zest, tea, rice, and sugar in the center of a sheet of heavy-duty aluminum foil. (If using thinner foil, use 2 or 3 layers.) Fold the foil loosely to form a flat packet.


Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grate; set aside. Set the tea-smoking packet directly on the hot coals or on top of a metal burner shield. Put the grate back on the grill and close the lid. On a charcoal grill, leave the vents partially open and wait for smoke to rise from the vents. On a gas grill, wait 10 minutes, then open the lid to check for smoke. If there is none, close the lid and check again in a few minutes.


Meanwhile, with a sharp knife, trim any silver-skin from the duck breasts and score the skin in a diamond pattern without cutting all the way through to the meat. Pat dry with paper towels and season generously all over with salt and pepper.


Arrange the breasts skin side up on the grill grate so they’re not directly over the packet, and then close the lid. Smoke the duck until the skin turns an uneven amber-brown color on the edges, 15 to 17 minutes (the skin side will still be uncooked). Remove from the grill.


Heat a 12-inch skillet over medium-low heat, add the smoked duck breasts skin side down and cook slowly, undisturbed, until some fat renders, the skin gets deep brown and crisp, and the breasts are cooked to medium-rare or medium doneness (an instant-read thermometer inserted into a breast should read 135°F to 140°F), 10 to 15 minutes. Transfer to a cutting board skin side up and let rest for 5 minutes. Slice thinly.

Make the salad

In a medium bowl, whisk the lime juice, fish sauce, garlic, shallot, chile, and sugar. Add the mangos and basil and gently toss to coat. Season to taste with lime juice, sugar, and salt (the riper the mango, the less sugar and the more lime juice you’ll need).


Divide and arrange the salad and then the duck on 4 plates; sprinkle with the peanuts.

Tropical Mango Sorbet

Papaya and pineapple juice build on the clean, sweet flavor of mango in this sorbet, while a splash of coconut milk smoothes its texture. If papayas aren’t readily available or in season, just add another mango. 

• 
  
  4 mangos (about 3 lb.), pitted and cut into 1/2-inch dice (about 4 cups)
  
  


• 
  
  1 medium papaya (about 3/4 lb.), cut into 1/2-inch dice (about 1-1/2 cups)
  
  


• 
  
  1 cup pineapple juice
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/4 cup coconut milk
  
  


• 
  
  Finely grated zest and juice of 1 lime
  
  

Working in batches if necessary, purée all of the ingredients in a blender until smooth. Transfer the mixture to a bowl, cover, and refrigerate until cold (about 2 hours). Freeze in an ice-cream machine according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze overnight to finish setting. Take the sorbet out of the freezer and let it soften for about 5 minutes before serving. It will keep in the freezer for about two weeks.

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

• 
  
  One 2 to 2 1⁄2-pound lobster
  
  

For the mango salsa

• 
  
  1 cup diced mango
  
  


• 
  
  1⁄2 cup chopped red onion
  
  


• 
  
  1⁄4 cup chopped cilantro
  
  


• 
  
  1⁄2 chopped fresh habañero chile
  
  


• 
  
  2 Tbs. lime juice
  
  


• 
  
  1⁄4 tsp. salt
  
  

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

• 
  
  4 6-inch flour or corn tortillas
  
  

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Crisp Tea-Smoked Duck with Green Mango and Basil Salad

Searing the duck breasts in a skillet after smoking gives them delicious crisp skin. You can substitute apples, plums, or peaches for the mangos.
Extra: To learn more, watch a video series where Robert Danhi demonstrates his tea-smoking technique.

For the pan-roasted peanuts

• 
  
  1/4 cup unsalted peanuts
  
  

For the tea-smoked duck

• 
  
  1 medium orange
  
  


• 
  
  1/4 cup whole-leaf lychee tea
  
  


• 
  
  1/4 cup rice, preferably jasmine
  
  


• 
  
  1/4 cup light brown sugar
  
  


• 
  
  2 large or 4 small boneless duck breasts (about 2 lb. total )
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the mango-basil salad

• 
  
  1 Tbs. fresh lime juice; more as needed
  
  


• 
  
  1 Tbs. fish sauce
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1 small shallot, thinly sliced
  
  


• 
  
  1 red serrano chile (or other small hot red chile), halved lengthwise and thinly sliced crosswise
  
  


• 
  
  1 Tbs. light brown palm sugar (or light brown sugar); more as needed
  
  


• 
  
  2 large unripe mangos, peeled and cut into 1/8 -inch-thick slices
  
  


• 
  
  1/2 cup roughly chopped basil, preferably Thai or Asian basil
  
  


• 
  
  Kosher salt
  
  

Roast the peanuts

Cook the peanuts in an 8-inch skillet over low heat, stirring occasionally, until lightly browned in spots, 2 to 3 minutes. Coarsely chop the peanuts. Set aside.

Smoke the duck

Using a vegetable peeler, peel the zest from the orange in 1x2-inch strips, avoiding as much of the white pith as possible. Reserve the orange for another use. Put the orange zest, tea, rice, and sugar in the center of a sheet of heavy-duty aluminum foil. (If using thinner foil, use 2 or 3 layers.) Fold the foil loosely to form a flat packet.


Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grate; set aside. Set the tea-smoking packet directly on the hot coals or on top of a metal burner shield. Put the grate back on the grill and close the lid. On a charcoal grill, leave the vents partially open and wait for smoke to rise from the vents. On a gas grill, wait 10 minutes, then open the lid to check for smoke. If there is none, close the lid and check again in a few minutes.


Meanwhile, with a sharp knife, trim any silver-skin from the duck breasts and score the skin in a diamond pattern without cutting all the way through to the meat. Pat dry with paper towels and season generously all over with salt and pepper.


Arrange the breasts skin side up on the grill grate so they’re not directly over the packet, and then close the lid. Smoke the duck until the skin turns an uneven amber-brown color on the edges, 15 to 17 minutes (the skin side will still be uncooked). Remove from the grill.


Heat a 12-inch skillet over medium-low heat, add the smoked duck breasts skin side down and cook slowly, undisturbed, until some fat renders, the skin gets deep brown and crisp, and the breasts are cooked to medium-rare or medium doneness (an instant-read thermometer inserted into a breast should read 135°F to 140°F), 10 to 15 minutes. Transfer to a cutting board skin side up and let rest for 5 minutes. Slice thinly.

Make the salad

In a medium bowl, whisk the lime juice, fish sauce, garlic, shallot, chile, and sugar. Add the mangos and basil and gently toss to coat. Season to taste with lime juice, sugar, and salt (the riper the mango, the less sugar and the more lime juice you’ll need).


Divide and arrange the salad and then the duck on 4 plates; sprinkle with the peanuts.

Lobster Tacos with Mango Salsa (Tacos de Langosta Con Salsa de Mango)

The sweet and spicy salsa enhances the sweetness of the lobster meat in this super easy taco.

For the lobster

• 
  
  One 2 to 2 1⁄2-pound lobster
  
  

For the mango salsa

• 
  
  1 cup diced mango
  
  


• 
  
  1⁄2 cup chopped red onion
  
  


• 
  
  1⁄4 cup chopped cilantro
  
  


• 
  
  1⁄2 chopped fresh habañero chile
  
  


• 
  
  2 Tbs. lime juice
  
  


• 
  
  1⁄4 tsp. salt
  
  

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

• 
  
  4 6-inch flour or corn tortillas
  
  

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.

Assemble tacos with the salsa and tortillas.

Mixed Green Salad with Grilled Scallions, Mango, and Cilantro-Lime Vinaigrette

The addition of mango and cilantro and the chile-lime make this salad pair well with either Indian cuisine or Latin American dishes.

• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1/2 tsp. minced Serrano chile (including seeds)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup plus 1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 large bunches scallions (6 oz.), trimmed
  
  


• 
  
  5 oz. (5 cups) mixed baby greens
  
  


• 
  
  1 large mango, peeled, cut from pit, and thinly sliced 
  
  


• 
  
  1/3 cup coarsely chopped salted peanuts
  
  

Prepare a medium-high gas or charcoal grill fire or heat a grill pan over medium-high heat.

In a small bowl, combine the lime juice, honey, cilantro, Serrano, and a pinch of salt. Gradually whisk in the 1/4 cup of oil.

Toss the scallions with the remaining 1 Tbs. of oil and 1/2 tsp. salt. Grill the scallions until tender and lightly charred all over, 4 to 6 minutes. Cool slightly, then slice into 1/2-inch pieces.

In a large bowl toss the greens with enough vinaigrette to lightly coat. Add the scallions, mango, and peanuts. Toss and serve.