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Juice of 2 lemons (about 2 ounces)

2½ tablespoons agave syrup

2 cups (10-ounce bag) frozen mango chunks

2 cups ice cubes

Pinch salt

Orange juice or water, if needed

In a blender, combine all ingredients and puree until smooth. If the mixture is too thick to pour, blend in several tablespoons of orange juice or water.

HOW LONG? 5 MINUTES

HOW MUCH? 2 SERVINGS

Bangers and Mash

Sausage, mashed potatoes, and beer. What is not to like about bangers and mash? This dish, which comes to us via the Brits, calls for sweet Italian turkey sausages, but really any sausage—including precooked—will work. Precooked will shorten cooking time by about 5 minutes.

2 pounds Yukon Gold potatoes, peeled and quartered

2 tablespoons olive oil

2 large yellow onions, thinly sliced

2 green bell peppers, cored and thinly sliced

1¼ pounds sweet Italian turkey sausages (about 6 sausages)

½ teaspoon smoked paprika

1 teaspoon salt, divided

½ teaspoon ground black pepper, divided

12-ounce bottle amber beer

1 teaspoon cornstarch

2 tablespoons cold water

½ cup sour cream

¼ cup whole milk

Place the potatoes in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil and cook until tender, about 12 minutes.

Meanwhile, in a large skillet over high heat, combine the olive oil, onions, bell peppers, sausages, paprika, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper.

Sauté until the onions are tender, about 5 minutes. Add the beer, cover the pan, and cook for 5 minutes. Uncover and simmer for another 5 minutes, or until the liquid is reduced by half.

In a small glass, combine the cornstarch and water. Add the cornstarch mixture to the skillet and heat, stirring constantly, until the sauce thickens, about 1 minute.

When the potatoes are done, drain and return them to the pot. Add the sour cream and milk, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Mash well, then divide among 4 serving plates.

Place 1½ sausages, along with sauce and onions and peppers, over each serving of potatoes.

HOW LONG? 30 MINUTES

HOW MUCH? 4 SERVINGS

Pork Chops with Red Wine Cranberry Sauce

Juicy, savory chops meet up with a sweet and tangy sauce. For convenience, you can substitute an equal amount of canned whole-berry cranberry sauce for the fresh or frozen berries. If you do, omit the honey; the canned sauce is sweet enough. Jalapeños can stand in for the Peppadews, but cut the quantity in half.

4 center-cut, boneless pork chops (about 1 inch thick)

½ teaspoon salt, plus more, to taste

¼ teaspoon ground black pepper, plus more, to taste

1 teaspoon ground cumin

1 teaspoon garlic powder

3 tablespoons butter

1 medium red onion, thinly sliced

½ cup red wine

1 cup fresh or frozen cranberries

2 tablespoons minced Peppadew peppers

2 tablespoons honey

Heat the oven to 200°F. Use paper towels to pat the pork chops dry.

In a small bowl, mix together the salt, pepper, cumin, and garlic powder. Rub a bit of the seasoning blend onto both sides of each chop.

In a large skillet over medium-high heat, melt the butter. Add the pork chops and cook until lightly browned on the bottom, about 6 minutes.

Turn the pork chops, cover the pan, then reduce the heat to low and cook until the chops reach 145°F at the center, about another 6 minutes.

Transfer the chops to an oven-safe plate, cover them with foil, and place them in the oven to keep warm.

Return the skillet to the burner over medium-high heat. Add the onion and sauté for 2 minutes. Add the wine, cranberries, Peppadews, and honey.

Bring to a simmer and cook until the cranberries pop and the liquid forms a thick sauce, about 5 minutes. Season with salt and pepper.

To serve, drizzle each pork chop with the cranberry pan sauce.

HOW LONG? 25 MINUTES

HOW MUCH? 4 SERVINGS

INSTANTLY ACCURATE

Chefs and experienced cooks are great at judging when meat is cooked by how it looks and feels. I’m not one of those people. I live and die