My apologies for the late post. I have been moving in the past few weeks and it has left me with very little time to write about my experiences with mangos. But don’t worry, I’ve still made time to vary my veggies 🙂
My post today is all about mangos, Altaulfo or Champagne mangos to be exact. They are in season in Mexico from March to June so it’s the perfect time to stock up on this sweet fruit! They are a lot sweeter than the more conventional green or red mango and are yellow when ripe. They taste very sweet and are full of vitamin A, C and folate, vitamin E and potassium.
I have recently won two crates, yes 36 mangoes in a contest with Whole Foods, as part of their mango promotion:
So I will give you some of the recipes I’ve tried in order to use up my mangos and enjoy their refreshing sweetness in a variety of dishes!
The first thing that I did with my mangos is to take half of them, chop them up into cubes and freeze them for smoothies.
Here are a few ideas:
-GREEN TEA, KIWI and MANGO Smoothie
-PEACH, MANGO and KALE Smoothie
-MANGO BANANA Smoothie
-MANGO, AVOCADO and LIME Smoothie
-MANGO and SPINACH Green Smoothie
-3/4 cup frozen mangos
-1/2 cup kefir
-1 tsp garam masala
Blend all ingredients together and enjoy right away for a cold treat!
I love this recipe because it combines the healthy mango with the added health benefits of kefir, a more liquid version of yoghurt (which is a great source of probiotics to kill bad e-coli in your body) and some good-for you spice such as garam masala and tumeric.
Of course, I had to find a way to incorporate mangos into a new salad, so here’s what I came up with.
I also came up with a delicious salad recipe that I tried recently:
MANGO, CHAYOTTE, RED PEPPER Salad with TOASTED CASHEWS and MINT
Chayotte Squash are a type of squash which tastes like a mix between a cucumber and a pear. It does not have a very distinct flavour, but is a great way to add and extra crunch to your salad! It is also a good source of vitamin C, folate and zinc.
Ingredients (for 4 large salads, or 6 side salads):
-1 bunch lacinato kale washed and shredded
-1 chayotte squash, cut into matchsticks
-1 red pepper, cut into thin slices
-2 green chili peppers, cut finely (you can omit this if you think this will be too spicy, green chilis are very potent but are good for you in that they are high in vitamin B6, vitamin C, iron, magnesium and potassium!)
-1 cup mint leaves (thinly sliced)
-3-4 altaulfo mangos sliced finely
-1/2 cup toasted cashews (to toast cashew place in a pan on medium heat and toss for a few minutes until the outside gets a nice colour to it)
-1/4 cup pumpkin seeds
-1/8 cup hemp seeds
-1/4 cup lemon juice
-1/4 cup olive oil
All vegetables (kale, red pepper, chili pepper) can be sliced in advance. Before serving cut up altaulfo mango, mint and toss salad with dressing and cashews, pumpkin seeds and hemp seeds.
I could go on and on about what I did with this delicious fruit, but unfortunately more unpacking awaits me. Until next time,
Jazmin (and next time will be soon!)