MANGO LIME PUREE
16 oz mango, cut into chunks (fresh or frozen)
Zest and juice from two limes
1/2 cup heavy cream
1/2 cup sugar
1 pint fresh blueberries
Combine Mango, lime juice, lime zest, cream and sugar in a blender and blend until smooth. Pour puree into champagne glasses, top with fresh blueberries and serve. Serves 6.
Puree can be made 2-3 hours ahead of time and chilled in the refrigerator. When ready to serve remove from the refrigerator, blend to mix and serve. This recipe also pairs nicely with fresh blackberries or a combination of berries.
Mark Reichle and Nancy Miller Southmoreland on the Plaza