Everyday Food: Easy entertaining for Cinco de Mayo

• 3 mangoes, peeled, pitted and chopped (4 cups), plus very thin, unpeeled mango slices for serving
• 2 cups silver tequila
• 1  1/2 cups fresh lime juice (from 12 limes)
•  3/4 cup sugar
•  2/3 cup packed fresh mint leaves
• 24 ounces club soda or seltzer

1. Working in batches, puree chopped mangoes, tequila, lime juice and sugar in a blender until smooth.

2. Just before serving, pulse in mint just until finely chopped. Stir in club soda. Serve over ice, garnished with mango slices.

Nutritional analysis per serving, based on 8: 270 calories, trace fat, 38 grams carbohydrates, 1 gram protein, no cholesterol, 23 milligrams sodium, 3 grams dietary fiber, 2 percent of calories from fat.

Individual cups are fun, but this salad can also be served in a large bowl.

•  3/4 teaspoon sweet paprika
•  1/2 teaspoon light-brown sugar
•  3/4 teaspoon chopped fresh thyme leaves
• Coarse salt
• 6 ears corn, shucked
•  1/2 jicama, peeled and cut into  1/2 -inch pieces (2 cups)
• 2 small poblano chiles, seeded, stemmed and cut into  1/2 -inch pieces (1 cup)
•  1/2 cup packed fresh cilantro leaves
• 3 tablespoons extra-virgin olive oil
• 4  1/2 ounces queso fresco, crumbled (1 cup)
• 1 tablespoon fresh lime juice
• 1 cup sour cream

1. Stir together paprika, sugar, thyme and 1  1/2 teaspoons salt.

2. Char corn over the flame of a gas stove or in a broiler, turning with tongs, until blackened and blistered, about 3 to 4 minutes each. Let cool, then cut kernels into a large bowl. Toss with jicama, chiles, cilantro, oil, cheese and lime juice. Season lightly with salt.

3. Place 1 tablespoon sour cream in each of eight 1-cup glasses. Sprinkle each with  1⁄4 teaspoon paprika mixture. Fill each with  3/4 cup corn salad. Top with remaining sour cream and paprika mixture; serve.

Nutritional analysis per serving: 253 calories, 17 grams fat, 21 grams carbohydrates, 8 grams protein, 27 milligrams cholesterol, 118 milligrams sodium, 4 grams dietary fiber, 57 percent of calories from fat.

To fast-track this recipe, substitute 5 3⁄4 cups of coleslaw mix for the cabbage and carrots.

• 5 cups shredded green cabbage (from 1 head)
• 3 carrots, cut on the bias into very thin rounds ( 3/4 cup)
•  1/2  red onion, very thinly sliced (1 cup), rinsed under cold water and patted dry
•  3/4 pineapple, cut into small dice (3 cups)
• 2 jalapeño chiles, finely chopped ( 1/3 cup), ribs and seeds removed for less heat, if desired
•  1/2 cup chopped fresh cilantro leaves
•  1/4 cup chopped fresh mint leaves
•  1/4 cup extra-virgin olive oil
•  1/3 cup fresh lime juice (from 4 limes)
• Coarse salt and freshly ground pepper

1. In a large bowl, combine cabbage, carrots, onion, pineapple, chiles, cilantro and mint. Drizzle with oil and lime juice.

2. Season with salt and pepper; toss to combine. Let stand 30 minutes. Toss again before serving.

Nutritional analysis per serving: 122 calories, 7 grams fat, 15 grams carbohydrates, 2 grams protein, no cholesterol, 18 milligrams sodium, 3 grams dietary fiber, 50 percent of calories from fat.

• 1  3/4 pounds boneless, skinless chicken thighs (about 6)
• 2 pounds skinless cod or hake fillets
• Coarse salt
•  1/2 teaspoon ancho chile powder
• 1 teaspoon dried oregano
•  1/2 teaspoon finely grated orange zest, plus  1/3 cup fresh juice (from 2 oranges)
•  1/4 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice (from 2 limes)
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 24 corn tortillas, toasted
• Cilantro, avocado and radish slices, and lime wedges, for serving

1. Heat oven to 450 degrees. Season chicken and fish with salt. Place chicken in a single layer in a 9-by-13-inch baking dish. Place fish, skinned-side down, in another. Sprinkle chicken with chile powder and fish with oregano. Stir together zests and juices, oil and garlic; pour mixture evenly over both.

2. Roast, basting once, until fish is cooked through, 12 to 16 minutes. Remove fish from oven. Baste chicken again; continue roasting until cooked through, 10 minutes more. Let cool 5 minutes. Shred chicken with 2 forks; toss with cooking liquid. Place fish on a platter; spoon cooking liquid over. Serve both chicken and fish, with tortillas and accompaniments.

Nutritional analysis per serving: 380 calories, 10 grams fat, 37 grams carbohydrates, 36 grams protein, 96 milligrams cholesterol, 233 milligrams sodium, 4 grams dietary fiber, 24 percent of calories from fat.