[Liz]

Mango Meringue Pudding

Ing 4 large mangoes peeled and stoned, fine-chp 2, puree 2 cardamom to taste fine-grated zest and juice of 2 limes conf sugar 4 tbl brandy 1/4 c double cream 4 meringue shells, lightly crushed mint sprigs

Method mix 2 pureed mangoes, 2 finely chp mangoes, then spoon into 8 glasses. Mix well cardamom, lime zest and juice, conf sugar and brandy; then add cream and whip to hold its shape. Fold in crushed meringues. Spoon cream atop mango, garnish w/ chp mango. Can do 1 hr ahead. Serve with mint sprigs.

RECIPE TIPS Don’t make too far in advance – meringue will start to dissolve.
Or make day ahead, without meringues; serve whole on the side to eat separately.

[Liz]

Cucumber-Mint Spritzer / 6 servings
Use up all those garden cucumbers w/ citrus and mint.
A refreshing spritzer for a summer afternoon of gardening.

Ing 3 mini cukes 6 leaves fresh mint, plus garnish 2 lemons or limes 1 liter lemon seltzer Ice cubes

Steps Place in pitcher cukes sliced in thin ribbons or disks w/ mandoline or veg peeler. Add mint; gently muddle. Squeeze in 1 1/2 lemons (or limes). Stir in seltzer. Serve over ice, garnished w/ mint sprigs and lemon (or lime) slices.