Sun, rum and fun: savoring the tropical flavors of Caribbean cuisine is the next best thing to being there

Vegetarian Times, Jan, 1998 by Jay Solomon

PER 1/4-CUP SERVING: 18 CAL.; 1 G PROT.; 0 TOTAL FAT (0 SAT. FAT); 4 G CARB.; 0 CHOL.; 179 MG SOD; 1 G FIBER.

Mango Salsa

MAKES 2 CUPS VEGAN

Pair this sweet-hot fruity salsa with the Chayote-Potato Cakes or use it as a topping for pita sandwiches, salads, tacos or burritos.

1 large ripe mango, peeled, pitted and
diced
1/4 cup minced red onion
1 small red jalapeno or serrano pepper,
seeded and minced
Juice of 1 large lime
2 Tbs. chopped fresh cilantro
1/2 tsp. salt
1/4 tsp. ground white pepper

In medium bowl, mix all ingredients. Cover and refrigerate for 30 minutes to allow flavors to blend. Serve as a condiment with Chayote-Potato Cakes.

PER 1/4-CUP SERVING: 21 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 6 MG CARB.; 0 CHOL.; 182 MG SOD.; 1 G FIBER.

Mango-Apricot Daiquiri

MAKES 3 CUPS/2 SERVINGS VEGAN

A culinary trip to the Caribbean would be incomplete without a tropical frozen drink! Try this refreshing one.

1 large ripe mango, peeled, pitted and
diced
1 cup crushed ice
1/2 cup apricot nectar
1 oz. dark rum
1/2 Oz. apricot liqueur (optional)
Juice of 1/2 lime
2 thin slices of lime

In large blender, combine mango, ice, apricot nectar, rum, optional liqueur and lime juice. Blend until smooth. Pour into two tall glasses and garnish each with a slice of lime.

PER SERVING: 135 CAL.; 1 G PROT.; 0 TOTAL FAT (0 SAT. FAT); 27 MG CARB.; 0 CHOL.; 4 MG SOD.; 2 G FIBER.

Jay Solomon is the author many cookbooks including A Taste of the Tropics (Crossing Press, 1992) and Great Bowls of Fire (Prima Publishing, 1997).