Recipe: Lobster-Mango Cocktail on Jicama Squares

Lobster-Mango Cocktail on Jicama Squares (serves about 15 as an hor d'oeuvre)

1/3 cup mayonnaise or classic aioli

1/3 cup plain yogurt

2 tablespoons whiskey

1 tablespoon ketchup

1 tablespoon fresh lemon juice, or to taste

about 1 1/2-2 lbs. cooked lobster meat or langoustine meat, cut into 1/2" pieces and rinsed and drained

3 firm-ripe mangoes, finely diced

1 cup finely diced celery

2 large or 4 small whole Belgian endives, trimmed and sliced twice lengthwise and thinly crosswise

3 tablespoons thinly sliced scallion greens

salt and pepper

Garnish: paprika

1 big jicama, peeled and sliced into 1" squares

In a small bowl whisk together the mayonnaise/aioli, yogurt, whiskey, ketchup, lemon juice, and salt and pepper to taste. In a large bowl, toss the lobster meat with the mango, celery, endives, scallion greens, and the sauce until combined. Spoon the lobster mixture onto the jicama squares and garnish with paprika.

Recipe: Mango Guacamole

Mango Guacamole (serves 15 as an hor d'oeuvre)

4 large or 6 medium ripe avocadoes

1 cup finely chopped white onion

2 fresh green chillies, finely chopped

1/4 cup fresh lime juice, or to taste

3/4 cup diced peeled mango

1/2 cup chopped cilantro

salt and red chilli powder to taste

Garnish: lime wedges

Halve, pit, and peel the avocadoes, and coarsely mash them in a bowl. Stir in the onion, chillies, 1/4 cup lime juice, and salt and red chilli powder to taste (I used at least a teaspoon of each), then fold in the mango and cilantro. Season with additional lime juice.

(Because I had used pineapple in other dishes we served at the baby shower, I had the scooped out half of the pineapple and served the guacamole in it.)

A Baby Shower Menu

On Sunday, I co-hosted a baby shower. My co-host and I split up the duties and I, naturally, took charge of the yummies we'd serve. We had a bit of an Indo-tropical theme, with baby elephants and palms on the invitations and bright flowers, and it was an afternoon event, so I stuck mostly with light finger foods made with tropical fruits, notes of ginger, and a bit of Indian street food inspiration. Here's the menu. I'll be posting all of the recipes over the next few days!

Mango Guacamole

Lobster-Mango Cocktail on Jicama Squares

Fruit-Ginger Summer Rolls

Bombay Bhel

Mini Cod Cakes with Harissa Ketchup

Cocktail Samosas with Mango Chutney

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Passionfruit Yogurt Mousse

Jasmine Ganache

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Lychee Royales

Recipe: Passionfruit Yogurt Mousse

Passionfruit Yogurt Mousse (for 12-20 depending on serving size)
3 tablespoons agar powder
6 cups passionfruit purée (I used a mix of 2 cups passionfruit puree and 4 cups mango puree)
1/2 cup brown sugar
3 cups plain yogurt
3 cups well-chilled heavy cream

pulp from 4 fresh passionfruits

In a small saucepan sprinkle the agar powder over 3/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until dissolved. In a blender blend together the purée, the sugar, and add the gelatin mixture, and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, fold it into the passionfruit mixture gently but thoroughly, and divide the mousse among 12-20 dessert glasses. Chill the mousses for at least 4 hours or overnight. Garnish the mousses with a
small spoonful of fresh passionfruit.

(You could probably substitute 2 whipped, pasteurized egg whites for 1 cup of the cream for a lower in fat, higher in protein, airier version.)