mango salsa
The Sweet Summer of Mangos
06/23/09
When I was a tweener, although that name did not yet exist in the 70’s, I use to come to Florida to visit my Dad. That first summer he lived in a house with a mango tree in the back yard. This was my introduction to what has to be my favorite tropical fruit. I ate so many mangos that summer while standing over the kitchen sink. The juice would run down my arms and the fiber would get between my teeth, but I did not care. I was in heaven.
Today, still in Miami, I seek out those who have mature mango trees during the month of June. My house came equipped with avocado trees (my other favorite fruit.) I have planted two mango trees, but as yet they are still young trees. My mother-in-law has the best tree and my stepdaughter brings me a bag on a weekly basis. Yum!
You know that old saying, “Be careful what you wish for.” Now I have more mangos than I can eat. Time to get creative. So I experimented with Mango spelt muffins, mango tea (that one did not work out), mango salsa, mango sorbet, and of course mango smoothies. My two favorites so far are the salsa and the sorbet.
Dairy Free Mango Sorbet
Get out your blender and start peeling mangos. Fill the blender about 2/3rds full with the sliced mangos, about 5 to 7 mangos depending on their size. Add a can of coconut milk or light coconut milk. Add about 1/4 cup of honey. Blend.
Pour into a pyrex or freezer proof dish. Place in the fridge. This takes all day to freeze, but you can stir it occasionally to aid it along. Once fully frozen, it may have to sit out on the counter for 15-20 minutes to soften enough to scoop.
Mango Salsa
Peel slice and cube one to two mangos. Dice one to two tomatoes. Dice one half an English cucumber. Chop 1/2 red pepper. Add one jalapena pepper diced. Add fresh cilantro chopped to your taste. Squeeze in the juice of one lime. Salt and Pepper.
Put it in a pretty dish and eat with your favorite snack chip.
Living a life of personal balance, moderation, education, and connection.
A dairy free and wheat free recipe.
Today, still in Miami, I seek out those who have mature mango trees during the month of June. My house came equipped with avocado trees (my other favorite fruit.) I have planted two mango trees, but as yet they are still young trees. My mother-in-law has the best tree and my stepdaughter brings me a bag on a weekly basis. Yum!
You know that old saying, “Be careful what you wish for.” Now I have more mangos than I can eat. Time to get creative. So I experimented with Mango spelt muffins, mango tea (that one did not work out), mango salsa, mango sorbet, and of course mango smoothies. My two favorites so far are the salsa and the sorbet.
Dairy Free Mango Sorbet
Get out your blender and start peeling mangos. Fill the blender about 2/3rds full with the sliced mangos, about 5 to 7 mangos depending on their size. Add a can of coconut milk or light coconut milk. Add about 1/4 cup of honey. Blend.
Pour into a pyrex or freezer proof dish. Place in the fridge. This takes all day to freeze, but you can stir it occasionally to aid it along. Once fully frozen, it may have to sit out on the counter for 15-20 minutes to soften enough to scoop.
Mango Salsa
Peel slice and cube one to two mangos. Dice one to two tomatoes. Dice one half an English cucumber. Chop 1/2 red pepper. Add one jalapena pepper diced. Add fresh cilantro chopped to your taste. Squeeze in the juice of one lime. Salt and Pepper.
Put it in a pretty dish and eat with your favorite snack chip.
Living a life of personal balance, moderation, education, and connection.
A dairy free and wheat free recipe.
0 Comments