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March is the perfect time to incorporate citrus fruits and mangoes into your diet, as they come into season at the beginning of March. Check out the following recipes, and wake up your taste buds with the bright fresh flavors that each brings to the table.

Citrus Shrimp Tacos

For the shrimp:

  • 1 pound shrimp
  • Juice from ½ lime
  • ½ tsp of chili powder
  • 1 tsp paprika
  • ¼ tsp pepper
  • ¼ tsp salt
  • ¼ tsp cayenne pepper

For the Mango Salsa:

  • One mango
  • ¼ Red Onion
  • 1 Jalapeno
  • 1/8 cup Cilantro
  • Juice from ½ lime

Other Ingredients:

  • Napa Cabbage
  • Tortillas

Put pan on stove on medium high heat with a drizzle of olive oil. In a bowl combine lime juice, chili powder, paprika, pepper, salt, and cayenne pepper. Add shrimp the bowl and stir.  Once all shrimp are coated, add to pan and cook until no longer opaque, about three minutes per side.

Dice the mango, red onion and jalapeno and add to a bowl. Finely chop the cilantro and add it in.  Finally squeeze the juice from half a lime into bowl, stir and set aside.

Wrap tortillas in a damp paper towel and microwave for thirty seconds. Chop Napa cabbage to ¼ inch strips.

To assemble tacos, add three or four shrimp to a tortilla, top with a spoonful or mango salsa, and desired amount of Napa cabbage.

Mango Mousse


  •   1 tsp gelatin powder
  •   2 tbsp water
  •   125 g mango puree (about 1 manila mango)
  •   2 tbsp granulated white sugar
  •   125 g heavy whipping cream

Dissolve gelatin into 1 tbsp of water. Heat remaining 1 tbsp water until it is hot/almost boiling and add to gelatin, stirring until gelatin is fully dissolved. Add gelatin and puree into blender and mix on high speed until fully blended. In a stand mixer, add 2 tbsp sugar and heavy cream and whip on high speed until stiff peaks form. Slowly add puree into the whipped cream, folding it into the cream until completely mixed and uniform in color. Pour into individual portion cups and refrigerate to set. Store uneaten portions in fridge.