Mango Glace With Pineapple Pomegranate Salsa Recipes

Steps:

• Combine mangoes, pineapple and lime juice in a blender. Cover and process until smooth. Strain through a fine-mesh strainer into a large bowl. Pour into 1-3/4-in. silicone ice cube trays. Freeze until firm, 8 hours or overnight., Combine salsa ingredients; cover and refrigerate overnight., Remove cubes from freezer 10 minutes before serving. Run a small spatula around the edge of each fruit cube to loosen; remove from trays. Serve with salsa.

Steps:

• Preheat a grill to medium.
• Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
• Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
• Combine all ingredients thoroughly.
• In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

Steps:

• Gently mix the mango, pineapple, bell pepper, cilantro, lime juice, jalapeno, cayenne, cumin and salt in a medium to large mixing bowl.

Steps:

• Peel and cut mango into cubes, discard seed.
• Dice pineapple, saved juice.
• All other ingredients can be diced in the food processor. Careful not to over "pulse" to too fine a texture.
• Combine all ingredients and let sit for one hour or more before serving.
• Serve with tortilla chips.
• Notes:.
• Use more or less of your favorite ingredients.
• Sometimes the jalapenos are not very spicy, feel free to add hot sauce (Tobasco) to spice it up if desired.

Steps:

• In a bowl, stir together the mango, pineapple, onion, lime juice, mint, cilantro and jalapeño.
• Cover the salsa and refrigerate until ready to serve.