Appetizer Category
Howie & Ladda Simon - Lotus Café - Kaloko Industrial Park, Kona
Mango Seviche (or Ceviche)
(No quantities were submitted with the ingredient list)
Mahimahi
Coconut milk
Mango
Kaffir lime leaf
Cilantro
Green onion
Chili powder
Toasted coconut
Cane sugar
Lime juice
Salt & pepper
Cube the fish, and marinate in the lime juice. (*)
Mince the mango and onions and add to the fish and lime. Add the toasted coconut, and coconut milk; mix all spices and seasonings. Add to the fish, mango, onion, toasted coconut and coconut milk.
Serve cold.
(*) Sonia's note: you can marinate for at least an hour but not too long or overnight as the fish will 'overcook' in the juice and turn mushy.
Appetizer Category
Oven & Butter Bakery & Café - Captain Cook, HI
Mango Gazpacho
(No quantities were submitted with the ingredients list)
Local mango
Olive oil
Local orange juice
Cucumber
Jalapeño pepper
Tomato
Red onion, cilantro
Purée mango with the olive oil, and orange juice. Small dice all other ingredients
Mix together and chill overnight. Serve chilled
Tip: Serve with crème fraîche
Dessert Category
Howie & Ladda Simon - Lotus Café - Kaloko Industrial Park, Kona
Mango Gelato
(No quantities were submitted with the ingredients list)
Mango purée
Mango chunks
Coconut milk
Vanilla
Rice milk
Cane sugar
Xanthum gum
Salt
Blend all ingredients together except for mango chunks. Freeze in gelato machine. Add chunks to gelato after it comes out of the gelato machine. Keep frozen until ready to serve.