Recipes

Fruit & Nut Salad
Red apples, (your favorite kind) unpeeled and cut in bite sizes
Raisins
Nuts, (pecans or walnuts)chopped

Carrots, shredded
Lemon juice
Toss apples with lemon juice and mix in other ingredients. Toss with the following dressing:
Sour cream
Cinnamon
Honey
Salt and pepper

Mango Salsa
1 large Mango; peeled -- 1/4" cube
1/4 cup Red bell pepper -- 1/4" diced
1 1/2 tbsp Fresh basil -- chopped fine
1 1/2 tbsp Red wine vinegar
2 tsp lime juice
1/2 tsp sugar
1 Jalapeno pepper (optional)
In a medium bowl, combine all ingredients. Mix well. Let stand at room temperature a half hour before serving or refrigerate up to 24 hours. This does not hold up well and should be used quickly.

Mango Soufflé
3-6 Tablespoons Powdered Sugar
1 tin mango pulp
2 packets Plain Knox Gelatin
2 1/2 cups water
1 12 oz Extra Creamy Cool Whip
3 Egg whites beaten until stiff(optional)
Heat the 2 1/2 cups of water to warm. Add the gelatin. Mix well until the gelatin is dissolved. Add the sugar. Keep aside. Let it cool completely.
Place the cool whip in a glass or stainless steel bowl. Place this bowl over ice. Add the Mango pulp. Mix the cooled gelatin mixture. Now fold in the egg whites until they are folded in well.
Remove in a serving container. Let it set overnight. Serve with a few fresh mango slices.