We’re in full swing of another gorgeous Richmond spring – cars and patio furniture are coated in a pale shade of yellow pollen and the tulips and daffodils have once again graced us with their yearly presence.
This rich spring recipe combines sweet, flavorful mango and crunchy cashews. Combined with wine and ginger the pair makes a light fruit salad that’s perfect for springtime or an anytime side dish.
Here’s what you’ll need:
1/2 cup sweet white wine, such as a Riesling
1/4 cup light brown sugar
1 large mango, cut into medium-size cubes (about 1-1/2 cups)
1/2 teaspoon grated ginger
1 cup oven-roasted cashews (**see Tip**)
Garnish: 8 fresh mint leaves, finely chopped
1. Pour wine into medium bowl. Add brown sugar, and stir until completely dissolved.
Add mango cubes and grated ginger. Cover and refrigerate for about 2 hours to let the flavors mingle.
2. Drain off excess liquid; return to bowl. Add cashews and mix well. Garnish with fresh mint.
Tip: To make the oven-roasted cashews: Preheat oven to 425 degrees F. Spread raw cashews on a baking sheet and toast in oven about 5-8 minutes, until cashews turn a light golden brown.
Serve it right from the bowl or in your favorite cocktail glasses for an upscale look. And don’t forget the champagne, as this makes a perfect Sunday afternoon treat while sitting on the porch watching the boys run shirtless!
After a night at a drag show in Omaha, Nebraska, Marine Ryan Langenegger and his two gay friends (one in drag) were having a late night snack at a local bar. But before long, the 3 were verbally assaulted and followed outside the establishment. Lagenegger, who identifies as straight, then told the strangers he and his [...]