Cilantro Vinaigrette 

• ¼ cup Mango syrup from Reser’s Mango Chunks (79453.73928) drained of syrup
• 1 each Shallot, peeled and diced
• 1 cup Cilantro, washed and roughly chopped
• 1 Tbsp Dijon mustard
• 1 cups Rice Vinegar, unseasoned
• 2 ½ cups Avocado or canola oil
• 1 Tbsp Kosher salt to season

Salad

• 2 lb. Mixed cherry tomatoes
• 2 cups Red onion, peeled and diced small
• 4 each Avocado
• 2 cups Cilantro vinaigrette
• 1 cup Green onions, thinly sliced
• 16 cups Reser’s Mango Chunks (79453.73928)
• Kosher salt
• Black pepper, freshly cracked
• Mint leaves, chiffonade

1. For the Cilantro Vinaigrette, add the syrup from Reser’s Mango Chunks, diced shallots, Dijon, cilantro, and rice vinegar in a high-powered blender and blend
2. While the blender is running, slowly drizzle in the oil to create an emulsion, season with salt.
3. Per order, toss the following:
   • 6 Cherry tomatoes, halved
   • 1 Tbsp Cilantro Vinaigrette
   • 1 cup Reser’s Mango Chunks
   • 1 Tbsp Red onion, diced
   • ¼ Avocado, peeled and diced
   • 1 Tbsp Green onions, thinly sliced
   • Kosher salt
   • Black pepper, freshly cracked
   • 2 each Mint leaves
4. Place into the middle of the plate and drizzle with 1 Tbsp of dressing and top salad with chiffonade of mint leaves.

• 16 each Reser’s Honeydew Chunks (79453.77410), sliced in half 
• 16 each 1” slices Sharp White Cheddar cheese
• 32 each Baby arugula, leaves
• 16 each Bamboo skewers
• Hot Honey

1. Open the sliced Reser’s Honeydew Chunks and top with baby arugula leaves and white Cheddar.
2. Top with the other honeydew half and insert skewer.
3. Place onto plate and drizzle with hot honey.

• 3 cups Reser’s Diced Mangoes (79453.17029)
• 8 each Green tea bags
• 64 oz Water 
• 1 cup Mint leaves, washed
• 8 each Mint sprigs for garnish
• Ice

1. Heat 2 quarts of water to 200°F.
2. Pour over 8 tea bags and 1 cup mint leaves, and let steep for 3-4 minutes.
3. Strain out tea base and refrigerate until cool.
4. To serve, fill a pint glass halfway with ice, top with 1/4 cup Reser’s Diced Mangoes and syrup, and stir.
5. Add 8 oz mint iced tea and garnish with mint sprig.

• 4 cups Reser’s Diced Mangoes (79453.17029), drained of syrup (reserve syrup for salsa)
• 2 cup Avocado, peeled and diced
• 3 cups Red onion, small dice
• 4 tsp Kosher salt
• 2 Tbsp Jalapeño pepper, finely diced
• 1 Tbsp Cilantro, leaves minced
• 3 Tbsp Lime juice
• ¼ cup Mango syrup, reserved

1. In a large metal bowl, combine Reser’s Diced Mango, diced avocado, red onion, and kosher salt.
2. Fold in diced jalapeños, cilantro, lime juice, and mango syrup.
3. Taste for seasoning.
4. Serve with blue corn tortilla chips or as a sauce for grilled chicken or fish.

• 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.

• 4 lb. Reser’s Pineapple Chunks (79453.77957)
• 4 each Acai puree packets, frozen
• 8 Banana, sliced and frozen for at least 1 hour
• 1 15 oz can Coconut milk
• Ice

1. Drain pineapple from syrup and refrigerate both.
2. In a large high-speed blender, place all ingredients and blend on high until smooth, 60-90 seconds.
3. Use tamper if needed to insure the mixture is completely combined and smooth.

• Roasted Mango Vinaigrette
  • 5 lb. Reser’s Diced Mango, drained of syrup (79453.17029)
  • 4 Shallots, peeled and diced
  • 1 tsp Ancho chile powder
  • ½ cup Dijon mustard
  • 2 cups Rice Vinegar
  • 6 cups Avocado or canola oil
  • 2 Tbsp Kosher salt to season
• Salad
  • 2 lb. Baby arugula
  • 12 each Blood orange, segmented
  • 2 cups Quicos (Toasted corn nuts)
  • 3 cups reserved Reser’s Diced Mango, roasted and refrigerated

1. Heat oven to 375°F.
2. Drain Reser’s Diced Mango, and place in an even layer onto sheet pan with 2 layers of parchment paper.
3. Roast until golden brown, 20-25 minutes turning chunks halfway through cooking process.
4. When roasted, remove from heat and cool to room temperature.
5. Take 3 cups of roasted mango and refrigerate for salad portion.
6. In a high-powered blender, place the remaining roasted mango, shallots, Ancho powder, Dijon, and rice vinegar and blend 30-45 seconds until smooth.
7. When blender is running, remove cap and slowly drizzle in oil to make an emulsion.
8. Season with kosher salt and refrigerate.
9. To build, lightly dress baby arugula with Roasted Mango Vinaigrette and toss with remaining roasted mango. Place in mound onto chilled plate and garnish with Quicos and blood orange segments.