Mango

Ginger and sesame lend an Asian accent.

At Eli's restaurant, this delicious entrée is prepared with local seafood. The dish is good served with rice.

If rice pudding is getting a little too comfortable, try our version with fresh pineapple, mango, and papaya. Active time: 20 min Start to finish: 30 min

The contrasting colors of mango and boysenberry are lovely. If you like, serve the sorbets in frozen "mango boats," made by scooping out the centers of halved mangoes and freezing the shells.

This refreshing dessert comes from Lincoln Carson, pastry chef at the Highlands Inn in Carmel Highlands, California. It has a lovely rich texture, even though it has no eggs.

If you can't find fresh Key limes in your area, you can substitute bottled Key lime juice. We've tried several different kinds in our test kitchen, and the only one we like so far is Manhattan brand*.

You can decorate all the cones the same way or do each one differently. If time is short, simply use purchased ice cream.

Low in calories and rich in flavor, this sauce is also excellent over vanilla frozen yogurt.

Can be prepared in 45 minutes or less.

When you want to put on the "dog" but not the fat, try this colorful salad.

There are many varieties of mango grown on the African continent — comparatively, the selection of fresh mangoes here in the United States is limited. For this recipe, we recommend using canned slices of Alphonso mango, an Indian cultivar renowned for its bright orange flesh and very intense flavor.

Steamed chayote squash and white rice cooked with one-fourth cup cream of coconut added to the water are fitting inside dishes. Buy individual tartlets to top off the menu.

A colorful, delicious dish from Lantana's Restaurant, Grand Cayman, West Indies.

In this easy salad, salty prosciutto contrasts with peppery arugula and cooling mango. Can be prepared in 45 minutes or less, but requires additional unattended time.

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

Simply omit the ginger for a classic crème brûlée. A small blowtorch (made for the kitchen) is a useful gadget for caramelizing the sugar topping. You can also broil the custards until the sugar turns dark brown.

In Tucson, chef-owner Janos Wilder offers cumin-flavored rice pilaf and grilled zucchini with the fish. Flan is a good finale.