How to make a mango salad from scratch

I know that when I started out as a farmer in California, I had a lot of fun and was learning a lot.

I made a lot more money and enjoyed more time at the farm than I had ever enjoyed before.

However, I also learned a lot about farming.

The last three years have been the worst.

When I moved back to Malibu in 2016, I found myself struggling to make enough money to survive.

I had an amazing husband who made me work harder and make more money, but my health was declining.

I decided to retire, and in 2017, I went back to work full time.

I started making a mangosteen salad and making a new friend to help me with my transition.

I hope you enjoy this mango and mango mousse recipe that uses a mung bean instead of a meringue.

The result is a rich and creamy mango mango dressing that pairs wonderfully with a bowl of homemade coconut cream cheese.

Mango mousse Ingredients: For the mousse: 2 cups raw mung beans, drained and rinsed, soaked in water for at least an hour 1 cup unsweetened coconut milk for brushing the mungbeans (I used unsweetenerated, but you can use regular milk if you like) 1/2 teaspoon salt, plus more to taste 1/4 cup honey For the mango: 1 cup fresh mango, rinses and washed (about 1/3 cup) 1 teaspoon sea salt (I like my mangoes sweeter, but if you don’t like sweetness, you can omit it) For the coconut cream: 2 tablespoons sugar (or 1/8 cup sugar) For topping: 1/5 cup shredded coconut Instructions: In a small bowl, combine all the ingredients.

Mix well and store in the refrigerator.

Make ahead tip: Mango mousses stay fresh for up to 3 weeks, but I like to store mine in the fridge until they’re ready to serve.

When you’re ready, take out the mango mouses from the fridge and cut them in half.

Set aside.

In a large bowl, whisk together the coconut milk, honey, salt, and sugar until smooth.

Add the mong beans and stir to combine.

Set the mixture aside.

Place the mangoes into a food processor, along with 1/6 teaspoon of sea salt.

Pulse until the mixture is smooth and creamy.

Set a timer for 5 minutes and pulse the mixture again for a few seconds to incorporate the salt.

Once the mixture has been processed, add the coconut and mango mixture to the mounds and stir well.

Set an aside bowl.

Make the mango moulata: Place the mango in a saucepan with 1 cup of water.

Bring to a boil over medium-high heat, stirring constantly, until the mangoes are soft.

Remove from the heat and set aside.

Make your moula.

In the bowl of a food-processor, whisk the coconut, honey and sugar together until smooth and combined.

Add in the mango mixture and whisk until smooth until combined.

Set out a large saucepan over medium heat.

Bring the coconut mixture to a rolling boil.

Reduce the heat to low and simmer for 30 minutes.

Meanwhile, make your mango sauce: Add in all of the ingredients and whisk to combine until combined (about 5 minutes).

Taste the sauce and add more salt as needed.

Pour the mango sauce over the moulas and serve. 3.2.2925

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