Here is a perfect summer salad recipe: very fresh and tasty. Mangoes and shrimps combination is close to perfection . I didn’t discover it long ago but I know I’ll be trying lots of dishes with these two…

Preparation time: 10 mn

Ingredients (for 4 servings)

14 oz (400 g) of cooked shrimps
7 oz (200 g) of Portobello mushrooms
1 mango
1 lettuce
1 red onion
1 lime
3 tablespoons of olive oil
Salt & pepper

Instructions

1/ Peel and chop onions. Squeeze 1/2 lime in a glass and pour onions slices into juice. Leave it so it marinates.

2/ Peel shrimps.

3/ Peel and chop mushrooms. (Peel mushrooms by taking off the white ’skin’ they have on top and cutting their bottom end. If you wash them they’ll get soaked in water)

4/ Peel and dice mango.

5/ Wash and dry lettuce thouroughly. Cut big leaves and pour into a big salad bowl.

6/ Add shrimps, mushrooms, mango dices, marinated onion with its lime juice, salt and pepper.

7/ Add juice from the remaining half of the lime along with olive oil.

8/ Mix well, try it and adjust seasoning according to your own taste.

We’re in the middle of fruit season; it’s a perfect time for experimenting with crumble. I had different kinds of fruit left and tried different combinations. Some of them didn’t come out so great, but apricot and mango made it unforgettable This is  a basic crumble recipe: apricot and mango can be easily replaced by any fruit. Crumble is really, really easy to make. You should try!

Preparation time: 10 mn  Cooking time: 30 mn

Ingredients (for 4 servings)

6 apricots
1 mango
1 tablespoon of vanilla sugar
2/3 cup of flour
1/2 cup of brown sugar
1/2 cup of butter

Instructions

1/ Mix flour and sugar in a salad bowl. Cut butter into small pieces and incorporate them one small amount at a time. Rub into mixture until it looks like breadcrumbs.

2/ Preheat oven to 410° F (210° C / Th 7)

3/ Peel and slice mango.

4/ Clean and slice apricots.

5/ Butter an ovenproof dish and add fruits sprinkling with vanilla sugar between layers. Scatter with crumble mixture.

6/ Bake in oven for 30 minutes or until crust is golden brown.

Serve warm with vanilla ice cream.