Green Mango Poke by Daphne Cheng

Green Mango Poké


For the poké
2 green mangos, large dice
3 tomatoes, large dice
2 jicama, large dice
1/4 cup chopped dry-roasted macadamia nuts

For the sauce
1/4 cup soy sauce
1/3 cup rice wine
1/3 cup water
1/4 cup lemon juice
1 tsp lemon zest
1 tbsp chili sauce
1/2 tbsp sesame oil
1 stalk scallion, green only, sliced thinly on the bias

1 clove garlic, minced
1/4-inch piece ginger, peeled and grated

For the crispy rice
1 cup leftover cooked rice
2 cups canola oil


1. Whisk together all ingredients listed for the sauce.
2. Toss in the mango, jicama, and tomato and let marinate for at least 30 minutes.
3. Using a deep fryer (or if you don't have one, a thermometer) heat oil to 350ºF. Fry rice until lightly golden and fully crisp.
4. Mix green mango mixture with chopped macadamia and 1 tbsp crispy rice per serving.

Banana Sweet Potato Chia Mousse by Daphne Cheng

This mousse is an excellent source of vitamins and minerals! The sweet potatoes provide a little sweetness while the chia seeds create a subtle crunch. This mousse is perfect for getting your kids to eat more vegetables and fruits as well!

Read More

Southeast Asian Gazpacho by Adriana Marino

Served thoroughly chilled, light, bright gazpacho is a classic Spanish solution to the dog days of Summer, and for good reason. This recipe takes a subtle twist on the tradition by adding Thai basil, ginger, and rice wine vinegar for a Southeast Asian spin on this much-beloved style of soup

Read More