• 4 lb. Reser’s Rice Pudding (71117.03031)
• 2 cups Reser’s Mango Chunks (79453.73928), drained of syrup
• 1 each 14 oz. can Coconut milk (not lite)
• ½ cup Mango syrup, reserved
• 2 cups Coconut shredded, toasted in 325°F oven
• 1 ½ cups Reser’s Diced Mangoes (79453.17029), drained of syrup

1. In a blender, puree coconut milk, Reser’s Mango Chunks and mango syrup until smooth and refrigerate.
2. Toast coconut shreds on parchment and set aside to cool.
3. In a large bowl, place 4 oz Reser’s Rice Pudding in middle.
4. Drizzle coconut mango sauce around pudding.
5. Garnish the sauce with Reser’s Diced Mangoes and the Reser’s Rice Pudding with toasted coconut shreds.

Mango Habanero Vinaigrette and Marinade

• 1 ½ cups Reser’s Diced Mangoes (79453.17029), drained of syrup, syrup reserved
• ¼ cup Mango syrup from Reser’s Diced Mangoes (79453.17029)
• 2 each Shallots, diced
• 1 tsp Turmeric
• 1 Tbsp + 1 tsp Dijon mustard
• 2 Habanero pepper, seeded and diced
• 1 cups Rice Vinegar, unseasoned
• 3 cups Avocado or canola oil
• 1 Tbsp Kosher salt to season

Shrimp

• 4 lbs. 16-20 Shrimp, peeled and deveined
• 1 cup Mango Habanero Vinaigrette (to marinate)

For Each Salad

• 2 lb. Mixed baby greens
• 1 cup Mango Habanero Vinaigrette
• 2 cups Reser’s Diced Mangoes (79453.17029), drained of syrup
• Kosher salt
• Black pepper, freshly cracked
• 45 grilled 16-20 shrimp, previously marinated
• 2 cup Fried shallots

1. For Mango Habanero Vinaigrette and Marinade, in a Vitamix or high-powered blender, add the Reser’s Diced Mangoes, mango syrup, diced shallots, turmeric, Dijon, habanero peppers, and rice vinegar and blend to combine.
2. While the blender is running, slowly drizzle in the oil to create an emulsion, season with salt.
3. In a medium size bowl, mix the shrimp with the Mango Habanero Vinaigrette and Marinade and marinate for no more than 15 minutes. 
4. Drain the shrimp and heat grill.
5. For the salad, toss with mixed greens with the dressing and Reser’s Diced Mangoes and season with kosher salt and fresh cracked black pepper.
6. Grill the shrimp on both sides and set aside to keep warm.
7. Divide the dressed greens between 15 plates and garnish with crispy shallots.
8. Drizzle extra dressing around the salad and add the grilled shrimp to the plate.

For Mango Lemonade Base

• 3 cups Reser’s Diced Mangoes, drained and syrup reserved (79453.17029)
• 2 cup Lemon juice, fresh
• 2 cup Simple syrup (1 cup sugar to 1 cup water, boiled and cooled)
• 2 cups Mango syrup, reserved
• 2 quarts Soda water, cold
• Ice
• 32 each Mint leaves
• 8 Limes, diced
• 16 each Lime wheels
• 16 each Mint spring

Drink (1 pint glass)

• 2 Mint leaves
• ½ Lime, diced
• Ice cubes
• 8 oz Mango Lemonade Base

1. For Mango Lemonade Base, drain Reser’s Diced Mangoes from syrup and refrigerate both.
2. In a one-gallon container, mix together the mangoes, lemon juice, cooled simple syrup, and mango syrup.
3. Add the soda water and chill the base for at least 30 minutes to allow the flavors to combine.
4. For each drink, muddle the mint leaves and diced lime in a pint mason jar.
5. Fill the glass halfway with ice cubes and top with 8 oz of the mango lemonade base.
6. Stir to combine and garnish with a lime wheel and mint syrup.