Sorbet Fruits Fruits Organic Vegetables Sorbet Organic Fruits Sorbet Natural Meats Junior Ready Meals Product line	Sign up to Promo-Info and receive our latest news and offers by e-mail. CLICK HERE Guided Tour Learn more about our Manufacturing Processes and Facilities. LET'S GO Strawberry Smoothie Ingredients 400 g (1 bag) of Mother Hen fresh frozen Strawberries 500 ml ( 1 package) of Mother Hen Strawberry Sorbet 500 ml ( 2 cups) of apple juice 500 ml (2 cups) of water Steps Blend all the ingredients together for a few minutes and serve. Cheers! Serves 6 to 8 portions. Mango and Pineapple Crumble Ingredients 85 g (3/4 cup) of all-purpose flour 200 g (1 cup) of rolled oats 100 g (1/2 cup) of brown sugar 1/2 teaspoon of ground cinnamon 1/2 teaspoon of ground cardamon 1/4 teaspoon of ground nutmeg 1/4 teaspoon of ground ginger 115 g (1/2 cup) of cold butter, cubed 200 g (1/2 bag) of Mother Hen fresh frozen Pineapples 200 g (1/2 bag) of Mother Hen fresh frozen Mangoes 60 ml (1/4 cup) of brown rhum (optional) 1/3 cup of brown sugar Steps Preheat oven to 375°F. In a large bowl, combine the pineapples, mangoes, brown sugar and rhum. Pour into an 8'' square baking dish. Set aside.  In another large bowl, mix well the first 7 ingredients. Pour the mixture over the fruits and place butter cubes on top, here and there. Bake the crumble for approximately 30 minutes, or until the fruits are tender and the crust is browned. Serve hot or cold. Enjoy! Serves 4 to 6 portions. Reference: Les Gourmandises d'Isa	RECIPES : AS EASY AS 1-2-3! Looking for a delicious way to add fruit and pure enjoyment to your menu? Here are a few ideas you will enjoy: Carrot, Pineapple and Ginger Cream Ingredients 5 carrots, cut into medium dice 200 g (1/2 bag) of Mother Hen fresh frozen Pineapples 45 ml (3 tablespoons) of fresh ginger,minced 1 medium onion, chopped 2 garlic cloves olive oil 750 ml (3 cups) of chicken broth salt and pepper to taste cream or milk (optional) Steps Cook onion until it becomes translucent into oil, about 5 minutes. Add ginger and garlic and stir about 2 more minutes. Stir in carrots, pineapples and the chicken broth. Bring to broil and simmer for 20 minutes, or until carrots and pineapples are tender. Transfer to a blender and blend until the texture is smooth. At this point, you can let it cool enough to freeze it. If not, return to soup pot and add cream or milk and heat until warmed through. Serves 6 portions. Mango-Strawberry treat in a glass Ingredients 200 g (1/2 bag) of Mother Hen fresh frozen Mangoes 200 g (1/2 bag) of Mother Hen fresh frozen Strawberries 150 g of mascarpone cheese 300 g regular white cheese 3 tablespoons of sugar 5 ml (1 teaspoon) of lemon juice 1/2 teaspoon of vanilla extract Steps In a blender, combine the mangoes, 1 tablespoon of white cheese, lemon juice and vanilla extract until smooth. Pour into a nice glass. In a large bowl, mix the mascarpone with the rest of white cheese and 2 tablespoons of sugar. Add on to the mango puree. In the same blender, blend in the strawberries until smooth (keep a few apart for decorating the glasses). Pour through a strainer and add 1 tablespoon of sugar. Add to the puree in the glass and decorate with strawberries. Keep cool until serving. Serves 4 portions. Sorbet in a chocolate cup Ingredients 500 ml (1 package) of your favorite Mother Hen Sorbet: Raspberry, Strawberry, Pears, Mangoes, Fieldberries, Pineapples or Tropical 1 box of your favorite chocolate cups Step Delicately pour sorbet into chocolate cups and appreciate! Enjoy!
		Karine My baby, my husband and I all love your mango puree. Absolutely delicious!!! ALL TESTS

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