A very special delivery

6. Peel the mangoes, and slice each cheek off the pit. Slice each cheek lengthwise in half and then crosswise into three-fourths-inch-thick slices. Into each of four small bowls, spoon one-half cup of the sticky rice, and gently drizzle the remaining coconut milk over each serving, about a tablespoon each. Arrange each sliced cheek of mango over the rice and sprinkle the top with black sesame seeds. Serve immediately.

Each serving: 300 calories; 37 grams protein; 54 grams carbohydrates; 3 grams fiber; 9 grams fat; 8 grams saturated fat; 0 cholesterol; 77 mg. sodium.

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Mango sherbet with Sauternes

Total time: About 30 minutes, plus freezing time for the sherbet

Servings: 8

Note: The sherbet is adapted from "Chez Panisse Desserts" by Lindsey Remolif Shere. Shiso is available in the produce section of Asian markets. Barsac may be substituted for the Sauternes.

3 pounds very ripe mangoes (about 4), plus 1 mango peeled and finely diced (about 1/4 -inch)

3/4 cup sugar

Juice of 2 limes

2 shiso leaves, finely sliced into strips

1/4 cup Sauternes, divided

1. Peel the 3 pounds of mangoes and slice the fruit from their pits. Scrape as much pulp off the fibrous pits as you can. In a food processor, puree the fruit and pulp, about 2 minutes. Measure 3 1/2 cups from the puree and set it aside in a mixing bowl.

2. In a small saucepan, gently simmer the sugar with one-half cup water for 5 minutes over medium-low heat to allow the sugar to dissolve and the syrup to reduce slightly. Cool the syrup, then add it to the mango puree with the lime juice.

3. Chill thoroughly; then freeze according to the directions for your ice cream maker.

4. Scoop about one-half cup of the sherbet into each of 8 small bowls. Scatter 1 tablespoon of the diced mango over each serving and scatter the julienned shiso leaves evenly over the mango in each. Drizzle about one-half tablespoon of the Sauternes over each serving and serve immediately.

Each serving: 173 calories; 1 gram protein; 44 grams carbohydrates; 3 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 3 mg. sodium.

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Mango and shrimp salad

Total time: About 45 minutes

Servings: 4

Note: From Dawna Nolan. If there is leftover salad, it's great wrapped in a large butter lettuce leaf the next day. Asian fish sauce (nam pla from Thailand or nuoc mam from Vietnam) is available at well-stocked supermarkets and Asian groceries.