Grilled Fruit with Coconut Sauce

Bananas, mangos, and pineapples are delicious grilled, and you can grill the fruit while the coals are dying down. The sauce can easily be made a day ahead. Unsweetened coconut cream can be hard to find, so I’m calling for spooning off the creamy top part of a can of coconut milk. Just take care not to shake the can before you open it.

For the sauce:

• 1 can (13-1/2 oz.) coconut milk
• 1/4 cup granulated sugar
• 1/4 tsp. kosher salt

For the grilled fruit:

• 2 large firm but ripe bananas, peeled and halved lengthwise 
• 2 large ripe mangos, peeled and sliced
• 1 small ripe pineapple

Make the sauce

Gently open the coconut milk and transfer the creamy top half into a measuring cup; you should have 1 cup. If you don’t, add enough of the clear juice from the bottom of the can to equal 1 cup. (Discard the remaining juice or save it for another use.) In a small saucepan, combine the coconut cream, sugar, and salt.  Heat over low to medium until the sugar and salt dissolve; don’t let it boil or the coconut cream will curdle. Simmer to thicken, stirring frequently, about 10 minutes. Chill the sauce (it will thicken further as it cools) and let it come to room temperature before serving.

Grill the fruit

Heat a grill to medium. Peel and core the pineapple; slice it into rings or cut it into chunks and thread the chunks onto skewers. Grill the fruit just enough to soften it, about 2 minutes per side. Drizzle with the coconut sauce and serve.

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.

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 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.

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.

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.

Mango-Mint Fool

Your knife will glide easily through the tender part of a mango but will make a grating sound when you get too close to the pit and the stringy flesh.

• 2 ripe medium mangos (about 14 oz. each), peeled and cut into 1-inch chunks    
• 1/3 cup sugar
• 3 Tbs. fresh orange juice
• 1 Tbs. finely chopped fresh mint
• Generous pinch of salt
• Tiny pinch of cayenne
• 1 cup cold ultra-pasteurized heavy cream

In a food processor, process the mango chunks, sugar, orange juice, mint, salt, and cayenne until smooth, scraping down the sides of the bowl as needed, about 1-1/2 minutes. You should have about 1-1/2 cups mango purée. Taste and add more sugar or salt if needed, remembering that the flavors will be muted when you fold the purée into the cream. Chill until very cold, about 2 hours.

In a chilled bowl, whip the cream to firm but not stiff peaks. With a rubber spatula, gently fold 1 cup of the chilled purée into the whipped cream just until fully incorporated. Gently stir in the remaining purée to make swirls. Serve immediately or refrigerate up to 24 hours.

Mango Lassi Parfait

A lassi is a refreshing Indian yogurt drink—something like a smoothie—that often includes fruit, mango being especially popular. This parfait tastes like a lassi but has a more festive presentation.

• 1 cup granulated sugar
• 3 Tbs. green cardamom pods
• 2 ripe mangos, peeled, pitted, and cut into
• 3/4-inch cubes (to yield about 3 cups)
• 1 cup whipping cream
• 1 Tbs. confectioners’ sugar
• 1 cup whole-milk Greek yogurt or regular whole-milk yogurt, strained
• 1/3 cup toasted pistachios, coarsely chopped

In a small saucepan, combine the granulated sugar with 1 cup water and the cardamom pods and bring to a boil over medium-high heat. Reduce the heat to a simmer. Stir until the sugar dissolves and then continue to simmer until syrupy and slightly thickened, about 8 minutes. Remove from the heat and let the syrup cool to about room temperature. Strain the syrup into a bowl and add the mango. Marinate in the refrigerator for at least 20 minutes and up to 4 hours.

With an electric mixer, whip the cream and confectioners’ sugar to soft peaks. Put the yogurt in a medium bowl and whip lightly with a hand whisk. Fold a spoonful of the whipped cream into the yogurt to lighten it. Fold in the remaining whipped cream. Whisk in 2 Tbs. of the mango-cardamom syrup (just the syrup, no mango cubes).

Using a slotted spoon, divide about half of the mango cubes among six parfait glasses. Divide half the yogurt mixture among the glasses, layering it on top of the mango. Drizzle about 1 tsp. of the mango-cardamom syrup into each glass. Repeat the layering with the remaining mango and yogurt. Finish with another drizzle of syrup, sprinkle with the pistachios, and serve.

Spiced Lamb Pitas with Fresh Mango Salsa

• 1-1/2 tsp. ground cumin
• 1-1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1-1/2 lb. ground lamb
• 1 large red onion, cut into small dice
• Kosher salt and freshly ground black pepper
• 1/2 cup plus 2 Tbs. Major Grey style mango chutney
• 1 ripe medium mango, cut into 1/4-inch dice
• 3 Tbs. chopped fresh cilantro
• 4 large pita breads, cut in half to yield 8 half-moon pockets
• 2 tsp. fresh lime juice; more to taste

Heat the oven to 450°F. Mix the cumin, ginger, and cinnamon in a small bowl. Reserve 1/4 tsp. of the spice mix in a large bowl. In another large bowl, sprinkle the remaining spices over the lamb and mix with a fork to combine.

Heat a 12-inch skillet over medium-high heat. Add the lamb and all but 1/3 cup of the onion. Season with salt and pepper and cook, stirring and breaking up the meat with the side of a spoon, until the lamb is fully cooked and all of the liquid has evaporated from the pan, about 9 minutes. Stir in 1/2  cup of the chutney and continue to cook for 1  minute. Remove from the heat and keep warm.

Lightly toast the pita breads on a baking sheet in the oven, 6 to 8 minutes, flipping once. Meanwhile, add the remaining 1/3 cup onion and 2 Tbs. chutney, the mango, cilantro, lime juice, and a pinch of salt to the reserved spices to make a salsa; stir to combine. Taste and add more lime juice if it seems sweet (it should be somewhat tangy to offset the sweetness of the meat).

To serve, let diners assemble their own sandwiches by filling the halved pitas with the lamb and salsa.

Mango-Cranberry Ice Pops

These pops have a slightly craggy texture from the cranberries and an exotic flavor, reminiscent of a mango lassi, thanks to an infusion of crushed cardamom. Create your own customized ice pop recipe with the Recipe Maker. 

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 1 Tbs. green or white cardamom pods, crushed
• 3 medium mangos, peeled, pitted, and cut into chunks
• 1/2 cup lightly chopped dried cranberries

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the cardamom.  Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the mangos in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the dried cranberries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the dried cranberries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Grilled Fruit Skewers with Island Spices & Dark Rum

Allspice, nutmeg and rum give these kebabs of strawberries, pineapple, kiwi and mango a lilting Caribbean accent.

• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/8 tsp. ground ginger
• Pinch ground nutmeg
• Pinch ground cloves
• 1/2 cup dark rum
• 1 Tbs. brown sugar
• 1/2 Tbs. honey
• 2 Tbs. pineapple juice (canned is fine)
• Juice from 1/2 lime
• 1 medium pineapple, peeled, eyes removed, and cored
• 6 oz. ripe but firm strawberries, hulled
• 3 ripe but firm mangos, pitted and peeled 
• 3 kiwis, peeled
• 1/2 cup confectioners’ sugar

Combine the cinnamon, allspice, ginger, nutmeg, and cloves; set aside. In a small bowl, combine the rum, brown sugar, honey, pineapple juice, and lime juice; set aside.

Leave small fruits, such as strawberries, whole; cut others into 1- to 1-1/2-inch cubes. Thread the fruit on skewers, alternating contrasting colors. Sprinkle the spices over the kebabs. Shortly before grilling, baste the kebabs with half of the rum marinade and dust generously with confectioners’ sugar to promote caramelization. Grill over a moderately hot fire until the fruit begins to show grill marks. Turn and continue to grill until the fruit has softened and browned nicely. Take care not to burn the strawberries. Drizzle the remaining marinade over the kebabs 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.

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. 
 

Indonesian Grilled Chicken Thighs with Mango-Peanut Salsa

Boneless chicken thighs are ideal for grilling, since they keep their juiciness better than breasts. These are rubbed with a sweet-and-hot spice paste and paired with a vibrant, chunky salsa.

• 1 Tbs. ground ginger
• 1 Tbs. ground coriander
• 1-1/2 tsp. turmeric
• 1-1/2 tsp. garlic powder
• 3 Tbs. vegetable oil; more for the grill
• 1 Tbs. Asian chile paste (like sambaloelek)
• 1 Tbs. dark brown sugar
• 2 tsp. kosher salt
• 2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
• 2 cups small-diced fresh mango (from 2 large mangos)
• 1/2 cup small-diced red bell pepper (from 1 small pepper)
• 1/2 cup salted peanuts, coarsely chopped
• 1/3 cup thinly sliced scallions (white and green parts of 4 to 5 scallions)
• 3 Tbs. chopped fresh cilantro or mint or a combination
• 1 Tbs. seeded, minced jalapeño
• 2 to 3 Tbs. fresh lime juice

Mix the ginger, coriander, turmeric, and garlic powder in a medium bowl. Heat 2 Tbs. of the oil in an 8-inch skillet over low heat. Add the spices to the hot oil and heat until they bubble and become fragrant, 30 to 60 seconds. Return the spice blend to the bowl; stir in the chile paste, brown sugar, and salt. The mixture will be thick and pasty. Add the chicken and toss to coat evenly.

In a medium bowl, mix the mango, bell pepper, peanuts, scallions, cilantro or mint, jalapeño, and the remaining 1 Tbs. oil. Add the lime juice to taste. Set aside. (You can season the chicken and make the salsa up to 2 hours ahead and refrigerate.)

Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs.

Move the thighs to a platter, let rest 4 to 5 min., and serve hot, warm, or at room temperature with the salsa alongside.

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.

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.

Island-Spiced Chicken Salad with Mango and Scallions

This sweet and spicy salad is the perfect meal on a warm summer night. Serve in Boston lettuce leaf cups. This recipe makes plenty; put any leftovers on top of greens or in a tortilla for an easy lunch.

• Kosher salt and freshly ground black pepper
• 1/2 tsp. ground allspice
• 1/2 tsp. ground cinnamon
• Heaping 1/4 tsp. chipotle powder
• 2 lbs. boneless, skinless chicken thighs (about 8), trimmed of fatty patches
• 2 Anaheim or poblano chiles, halved, cored, and seeded
• 6 scallions (both white and green parts), ends trimmed
• 3 Tbs. canola or peanut oil
• 2 mangos (about 1-1/2 lbs.), pitted and cut into 1/2-inch dice (about 2 cups)
• 1 Tbs. fresh lime juice, more to taste

For a gas grill, light the front burner to medium-high and the back burner(s) to medium. For a charcoal grill, light a medium-high fire (400°F) with two-thirds of the coals banked to one side. Clean and oil the grill grates.

In a small bowl, mix 1-1/2 tsp. salt and 1 tsp. pepper with the allspice, cinnamon, and chipotle powder. Sprinkle the chicken all over with the spice rub. Sprinkle the chiles and scallions with 1 Tbs. oil, 1/2 tsp. salt, and 1/2 tsp. pepper.

Set the chicken over the hot zone of the fire, and the chiles and scallions over the cooler zone. Grill until the chicken, peppers, and scallions have good grill marks, 3 to 4 minutes. Continue to grill the peppers and scallions until they brown and become just tender, about 3 minutes more. Grill the chicken, flipping as needed, until it is firm to the touch and cooked through (slice into a thicker piece of the chicken with a knife to check), 6 to 8 more minutes. Transfer the chicken and vegetables to a large cutting board to cool. Coarsely chop the chicken, peppers, and scallions.

In a large serving bowl, toss the mango with the chicken, peppers, and scallions. Add the lime juice and the remaining 2 Tbs. oil and toss well. Season with more lime juice, salt, and pepper if needed. Serve immediately.

Spiced Lamb Pitas with Fresh Mango Salsa

• 1-1/2 tsp. ground cumin
• 1-1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1-1/2 lb. ground lamb
• 1 large red onion, cut into small dice
• Kosher salt and freshly ground black pepper
• 1/2 cup plus 2 Tbs. Major Grey style mango chutney
• 1 ripe medium mango, cut into 1/4-inch dice
• 3 Tbs. chopped fresh cilantro
• 4 large pita breads, cut in half to yield 8 half-moon pockets
• 2 tsp. fresh lime juice; more to taste

Heat the oven to 450°F. Mix the cumin, ginger, and cinnamon in a small bowl. Reserve 1/4 tsp. of the spice mix in a large bowl. In another large bowl, sprinkle the remaining spices over the lamb and mix with a fork to combine.

Heat a 12-inch skillet over medium-high heat. Add the lamb and all but 1/3 cup of the onion. Season with salt and pepper and cook, stirring and breaking up the meat with the side of a spoon, until the lamb is fully cooked and all of the liquid has evaporated from the pan, about 9 minutes. Stir in 1/2  cup of the chutney and continue to cook for 1  minute. Remove from the heat and keep warm.

Lightly toast the pita breads on a baking sheet in the oven, 6 to 8 minutes, flipping once. Meanwhile, add the remaining 1/3 cup onion and 2 Tbs. chutney, the mango, cilantro, lime juice, and a pinch of salt to the reserved spices to make a salsa; stir to combine. Taste and add more lime juice if it seems sweet (it should be somewhat tangy to offset the sweetness of the meat).

To serve, let diners assemble their own sandwiches by filling the halved pitas with the lamb and salsa.

Grilled Fruit with Coconut Sauce

Bananas, mangos, and pineapples are delicious grilled, and you can grill the fruit while the coals are dying down. The sauce can easily be made a day ahead. Unsweetened coconut cream can be hard to find, so I’m calling for spooning off the creamy top part of a can of coconut milk. Just take care not to shake the can before you open it.

For the sauce:

• 1 can (13-1/2 oz.) coconut milk
• 1/4 cup granulated sugar
• 1/4 tsp. kosher salt

For the grilled fruit:

• 2 large firm but ripe bananas, peeled and halved lengthwise 
• 2 large ripe mangos, peeled and sliced
• 1 small ripe pineapple

Make the sauce

Gently open the coconut milk and transfer the creamy top half into a measuring cup; you should have 1 cup. If you don’t, add enough of the clear juice from the bottom of the can to equal 1 cup. (Discard the remaining juice or save it for another use.) In a small saucepan, combine the coconut cream, sugar, and salt.  Heat over low to medium until the sugar and salt dissolve; don’t let it boil or the coconut cream will curdle. Simmer to thicken, stirring frequently, about 10 minutes. Chill the sauce (it will thicken further as it cools) and let it come to room temperature before serving.

Grill the fruit

Heat a grill to medium. Peel and core the pineapple; slice it into rings or cut it into chunks and thread the chunks onto skewers. Grill the fruit just enough to soften it, about 2 minutes per side. Drizzle with the coconut sauce and serve.