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RecipeSpicy 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…
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RecipeKey Lime Cheesecake Flans
Slightly firmer than a conventional flan but still super silky and smooth, these single-serving custards are an elegant way to feature the flavor of Key limes. Like Key lime pie…
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RecipeGrilled Chicken with Curried Couscous, Spinach, and Mango
It’s amazing how just a teaspoon of curry powder can make a dish so aromatic. Dressing both the couscous and the spinach with curry vinaigrette disperses its flavor throughout. Serve…
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RecipeKey Lime Coconut Yogurt Cake
A Key lime syrup brushed over this incredibly tender pound cake makes for a delectably moist loaf, while coconut adds subtle flavor and texture without hogging the spotlight. If you…
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RecipeMango, Jícama & Black Bean Salsa
Jícama (pronounced HEE-kah-mah) is a big, beige, roundish tuber with a tough skin and a sweet, crisp, almost apple-like flavor. Look for it in the produce section.
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RecipeBlack Bean Salad with Mango, Citrus & Crunchy Jicama
The canned chipotle chile is a smoked, dried jalapeño that’s canned in a spicy sauce called adobo. Look in the Mexican foods section of your grocery store. You can freeze…
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RecipePernil-Style Pork Tenderloin
Pernil is a brightly flavored roast pork dish from the Caribbean. This version uses quick-cooking tenderloin in place of the more traditional pork shoulder, but it has the same robust…
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RecipeIslas Flotantes
In this tropical rendition of the classic French dessert île flottante (floating island), meringues are poached in a mixture of coconut milk and puréed fruit, instead of the traditional custard.
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RecipeSpicy Pork Chops with Mango-Lime Salsa
Look for thick chops (1-1/4 to 1-1/2 inches thick) for this recipe; they're less likely to dry out during cooking.
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RecipeSpice-Rubbed Tilapia with Tomatillo, Black Bean & Mango Salad
Tomatillos look like small green tomatoes surrounded by a papery husk. They’re common in Mexican cuisine, and their refreshing flavor is great either raw or cooked.
