Fresh Mango Salsa
This colorful mango salsa recipe is so easy to make! It’s sweet, spicy, and delicious. Fresh mango salsa is great with chips, on tacos & more!
Ingredients
3 ripe mangos, diced (how to cut a mango)
1 medium red bell pepper, chopped
½ cup chopped red onion
¼ cup packed fresh cilantro leaves, chopped
1 jalapeño, seeded and minced
1 large lime, juiced (about ¼ cup lime juice)
⅛ to ¼ teaspoon salt, to taste
Instructions
1. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro, and jalapeño. Drizzle with the juice of one lime.
2. Using a large spoon, stir the ingredients together. Season to taste with salt and stir again. For the best flavor, let the salsa rest for 10 minutes or longer.
Florida Blueberry And Peach Cobbler
If you love peach cobbler and are a blueberry fan, don’t let this recipe slip by. It’s truly a favorite since it uses both Florida blueberries and peaches … and did we mention the warm cobbler – just like grandma would have made? Yields 4 Servings
Ingredients
Fruit Mixture
3 to 4 medium Florida peaches, peeled and cut into sections
1 cup of Florida blueberries
¼ cup of sugar
½ teaspoon ground cinnamon
2 teaspoons of cornstarch
Cobbler Mixture
1 egg
2 tablespoons melted, cooled butter
¼ cup heavy cream
½ cup flour, plus 2 tablespoons
1 teaspoon of baking powder
Pinch of salt
1 tablespoon of sugar
1 tablespoon butter to brush over the topping Vanilla ice cream (optional
Instructions
Preheat oven to 350 degrees.
In a large bowl, mix peaches and blueberries. Separately, mix the sugar, cinnamon, and cornstarch. Combine the two. Set aside.
In a small bowl, mix the egg, cooled butter, and heavy cream. Whisk with a fork. Set aside.
In a medium-sized bowl, sift flour, baking powder, salt, and sugar.
Make a well (small indentation) in the middle of the dry ingredients and pour in the wet ingredients. Slowly draw the dry ingredients into the wet ingredients, combining just until mixed.
Place four 8-ounce ramekins on a sheet pan. Pour in the fruit, dividing the mixture evenly.
Spoon the dough over the top (it will be sticky) of the fruit. It may not spread to the edges of the ramekin completely but be sure the dough is distributed over the fruit. (I leave the edges a little exposed.) Lightly brush the dough with butter.
Bake at 350 degrees until the juices bubble up and the crust is golden brown, 20 to 25 minutes. (Check at 15 minutes.) Serve hot. Add ice cream!
Rustic Florida Blueberry Cobbler
Filling:
1 stick butter
1 teaspoon lemon juice
4 cups fresh Florida blueberries, rinsed and drained
1 cup natural sugar
For Topping:
1 cup self-rising flour
1 cup natural sugar
1 teaspoon natural vanilla extract
1/2 cup low-fat milk
Preparation
Preheat oven to 375 degrees. Place the butter in an 8-inch square glass baking dish (no substitutes) and melt in the microwave. In a mixing bowl, combine lemon juice and blueberries. Add the sugar and mix well. Add the blueberry mixture to the baking dish with the melted butter. Do not stir.
Make topping: Combine all the topping ingredients in a small bowl. Pour this mixture over the blueberries and bake for 45 minutes, or until brown. Serve with fresh whipped cream or vanilla ice cream.
Nutritional Information For Filling (based on 6 servings): One serving contains the following: Calories 317; Total Fat 16g; Cholesterol 41mg; Sodium 162mg; Total Carbohydrates 47g; Protein 1g.
For Topping (based on 6 servings): One serving contains the following: Calories 207; Total Fat 1g; Cholesterol 2mg; Sodium 13mg; Total Carbohydrates 48g; Protein 3g.
