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try theserecipes Helado de Cinco Ingredients • 1 large ripe papaya • 2 cups heavy whipping cream • 1 cup packed dark brown sugar • 5 teaspoons chili-lime seasoning (such as Tajin®) • 2 cups chopped strawberries Directions 1. Cut the papaya in half lengthwise. Scoop out the seeds and pulp. Spoon out the flesh and place in a blender or food processor. 2. Add heavy whipping cream, brown sugar, and chili-lime seasoning to the blender or food processor; blend until smooth, about 30 seconds. 3. Place the mixture into an airtight bowl and refrigerate, 8 hours to overnight. 4. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. 5. Add chopped strawberries in the last 5 minutes of churning. Cook's Note: For an unusual topping and a way to make the most of your papaya, rinse the seeds and spread them out on a parchment paper-lined baking sheet. Bake at 170 degrees F (77 degrees C) for 2 hours or until the seeds are dry and resemble black peppercorns. Grind the seeds in a pepper grinder (coffee grinder works good too) and sprinkle over the top of the ice cream. the fiesta starts here Cinco-star recipes for Cinco de Mayo Courtesy www.allrecipes.com Magnificent Frozen Mango Margaritas Ingredients • 1 cup ice, or as needed • 1 cup frozen mango chunks • 3 fluid ounces tequila • 3 fluid ounces triple sec • 3 fluid ounces ginger ale • 3 fluid ounces simple syrup • 1 ½ fluid ounces lemon juice Directions 1. Blend ice, mango, tequila, triple sec, ginger ale, simple syrup, and lemon juice in a blender until smooth. Garnish glass with coarse sugar or kosher salt if desired. Cook's Notes: If using fresh mangos, the pulp of one or two mangos should be perfect. Make sure they're very ripe. Honestly, frozen is just easier! Tips For simple syrup: put 1 cup white sugar and 1 cup water in a small saucepan. Bring to a simmer, stirring constantly, until all of the sugar is dissolved. You should be able to tell whether it's dissolved by looking at a spoonful of the liquid. When it appears clear with no crystals, it's ready. Cool and keep in a container in the refrigerator. Cinco de Mayo Salsa Cruda Ingredients • 1 ½ pounds cherry or grape tomatoes, diced • ½ cup finely diced onion • 1 jalapeno chile peppers, seeded and minced • 1 serrano chile pepper, seeded and minced • 2 cloves garlic, minced • 2 tablespoons lime juice • ¼ teaspoon dried oregano • 1 pinch cayenne pepper, or more to taste • 1 teaspoon salt, or to taste • 1 pinch white sugar • 2 tablespoons minced fresh mint leaves • ½ bunch fresh cilantro, chopped • salt to taste Directions 1. Drain tomatoes in a strainer for 15 minutes. 2. Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste. May 1-7, 2022 What's up! 47