Aperitivo

<i>Mango Pico de Gallo</i>: To a medium bowl, add the mango, tomato, red onion, cilantro, lime juice, chiles and red pepper flakes. Place in the refrigerator for 20 minutes, until ready to serve. <br><br> <i>Cabbage Slaw</i>: In a medium bowl, stir together the cabbage, lime juice, olive oil, salt and pepper. <br><br> <i>Fish</i>: To a medium bowl, add the flour and baking powder and whisk to combine. Slowly whisk in the seltzer until smooth. Set aside for 10 minutes. <br><br> To a Dutch oven or a large pot set over medium-high heat, add the canola oil and heat until it reaches 350° on an instant-read thermometer. Season the fish with ½ teaspoon of the salt and ¼ teaspoon of the black pepper, then dip each piece into the batter, turning the pieces to evenly coat. Add about half of the battered fish to the hot oil and fry until the fish is golden-brown, 3 to 4 minutes. Use a frying spider or a slotted spoon to transfer the fried fish to a paper-towel-lined plate. Repeat with the remaining fish, then season the fried fish with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. <br><br> <i>Tacos</i>: Set the warm tortillas on a platter. Divide the cabbage slaw among the tortillas and top with 1 to 2 pieces of fried fish. Top with some of the mango pico de gallo and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

<i>Pickled mangos</i>: In a large heat-safe bowl, place the mangos, tarragon and thyme sprigs, and black pepper; set aside. In a small saucepan set over medium-high heat, bring to a simmer the rice vinegar, water, sugar and salt. Pour the hot vinegar mixture over the mangos and cool to room temperature, about 30 minutes. Cover the bowl with plastic wrap and refrigerate overnight (the mangos keep up to 1½ weeks in the refrigerator). <br><br> <i>Salad</i>: In a small bowl, whisk together ⅓ cup of the mango pickling liquid, the olive oil, and salt and pepper to taste. Divide the salad greens and fennel among 4 plates. Sprinkle each plate with ¼ cup pickled mangos, then drizzle the vinaigrette over the salad. Top with the crumbled cheese and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

In a fine-mesh sieve or colander, mix the onion with ½ teaspoon salt. Set aside for 5 minutes, then rinse under cold water. Transfer to paper towels. <br><br> In a large skillet set over medium heat, melt the butter. Add the cashews and cook, shaking the pan often, until the cashews are golden-brown, 3 to 4 minutes. Stir in ½ teaspoon salt and turn out onto a large plate to cool. <br><br> In a salad bowl, whisk together the mango chutney, oil, remaining ½ teaspoon salt, the black pepper and the juice of ½ lime. Add the spinach, onions and cashews and toss to coat. Sprinkle the mangos over the salad, squeeze the remaining ½ lime over the top, gently toss and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

Adjust an oven rack to the top position and preheat the broiler to high. In a medium bowl, use a wooden spoon to combine the mango, crabmeat, mayonnaise, lime juice, chopped mint, chile, 1 tablespoon of the olive oil, ½ teaspoon of the salt and ⅛ teaspoon of the black pepper. <br><br> On a baking sheet, place the sliced baguette. Drizzle the remaining 2 tablespoons of olive oil over the sliced baguette. Season with the remaining ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Broil the bread until the baguette is golden-brown and toasted, 1½ to 2 minutes (watch the bread closely, as broiler intensities vary). Remove the bread from the broiler and rub each slice of baguette with cut side of the garlic halves. <br><br> Spoon 1 tablespoon of the crab mixture onto each slice of toasted baguette. Sprinkle the sliced mint leaves over each crostino and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

Preheat broiler to high. Place mango halves on small baking sheet or nestle inside small baking dish. Top each with 1 tablespoon sugar and broil until sugar is melted and beginning to turn golden brown, watching closely to avoid burning, 5 to 7 minutes.<br><br> Let cool slightly then serve.

Heat broiler or non-stick grill pan to high.<br><br> Halve mango slices and place one piece inside curve of shrimp. Tightly wrap shrimp and mango with bacon piece, and secure through skewer, repeat with three more shrimp. Repeat process with remaining shrimp and skewers.<br><br> Brush shrimp with oil and season with salt and pepper. Broil or grill until bacon is crisp and shrimp is cooked through, 3 to 5 minutes per side.<br><br> <i>Suggestion: Add fresh jalapeño slices to mango and shrimp before wrapping with bacon.</i>

Preheat grill to medium heat. Grill sausage and onion slices. Cool. Slice sausage into ½-inch pieces, and chop onions; set aside. Combine oregano, parsley and garlic. Roll pizza dough out on baking sheet. Spread evenly with herb mixture. Top with sausage, onions, mango and cheese. Bake according to package directions until cheese is melted and crust is cooked through. Serve immediately.

<i>For Mango Coconut Macaroons</i>: Preheat oven to 325 degrees. Line two baking sheets with parchment paper, set aside.<br><br> In a large bowl, combine coconut, diced mango, mango jam, corn syrup, vanilla and ginger, egg whites and salt, until fully incorporated.<br><br> Drop heaping tablespoonful of batter onto prepared baking sheets. Bake for 30 to 35 minutes until golden brown. Transfer to wire rack to cool.<br><br> <i>For the Mango Jam</i>: In medium saucepan, combine all ingredients. Bring to a boil then reduce heat to medium-low. Gently mash mango mixture with back of wooden spoon or potato masher to create smooth jam; simmer for 15 minutes until thickened.

<i>For the Mango Empanadas</i>: Preheat oven to 450 degrees.<br><br> In a large non-stick skillet heat olive oil over medium heat, add onion and cook for about 6 minutes, until softened. Add garlic and cook until fragrant, about 30 seconds. Add ground beef and cook until no longer pink, about 8 minutes. Add tomato paste, cumin, cinnamon, cayenne and canned tomatoes, simmer for about 10 minutes until thickened. <br><br> Transfer beef mixture to large bowl. Gently mix in olives, cheese and diced mango.<br><br> Unwrap and unroll each piece of pie dough, divide each into 4 sections. Place approximately ¼ cup filling on bottom third of each piece. Fold dough over filling and crimp edges closed using fingers or fork. <br><br> Whisk egg and 1 tablespoon water in small bowl, brush egg wash over top of each empanada. Pierce top of empanadas with fork to allow steam to escape. <br><br> Bake for about 40 minutes until golden brown. Serve warm or at room temperature with mango chimichurri.<br><br> <i>For the Mango Chimichurri</i>: Combine all ingredients in a blender or food processor. Pulse until combined. Add salt and pepper to taste.

Combine all ingredients. Allow to sit at room temperature for 10 minutes before serving to allow flavors to blend.