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- 4 mangos
- 16 large Shrimp
- 2 tbsp. freshly grated horseradish
- 1 cup Mayonnaise
- 1 tsp. lemon juice
- 1 tsp. Sugar
- cream if desired
- mint leaves
Halve mangos, then cube and reserve skins. Poach Shrimp in salted water for 5 minutes. Then peel and cut in chunks. Toss with mango cubes. Broil red pepper, then peel, seed and cut into strips. Set aside. Blend horseradish, Mayonnaise, lemon juice, Sugar and pepper. Add a little cream if desired. Pour over mango and Shrimp pieces. Fill mango skins with mixture. Garnish with red pepper strips and mint leaves. Refrigerate and serve chilled.