Caribbean Food and Drink you would find on a Cruise Ship
Mangospacho
we halfed the recipe and served 12pp
8 cups (1kg) peeled and finely diced mango (about 12 mango)
1 cup (250ml) water
1 cup (250ml) ginger ale
1/2 cup (125 ml) rice wine vinegar
1/2 cup (125 ml) light olive oil
1 tablespoon granulated sugar
salt and freshly ground pepper to taste
2 cucumbers, peeled, seeded and finely diced
1/2 cup (70 g) finely diced red onions
3/4 cup (100g) chopped fresh cilantro
1. In a blender or food processor, combine half the mango with the water, ginger ale, vinegar, oil and sugar. Puree until smooth. Season with salt and pepper. Transfer the soup to a noncreative bowl. Cover and refrigerate until cold (about 4 hours)
2. In another noncreative bow, combine remaining 4 cups (560g) mango, cucumber, red onion and 1/2 cup (70 g) cilantro. Cover and refrigerate until cold.
3. To serve divide the cucumber mixture among chilled soup bowls that are each sitting in a bowl of crushed ice. Ladle the soup over the cucumber mixture and sprinkle with the remaining 1/4 (35 g) cilantro. Serve immediately.
Courtesy of Royal Caribbean Cruise Line
Caribbean Lemonade
fresh squeezed Lemon
All Spice and candied ginger SImple Syrup
Boil sugar, water, all spice and candied ginger until boiling. Remove from heat and
let sit for one hour
Add water to taste
Serve with a shot of Bacardi Limon
Courtesy of NIcole Probst
