In contrast to Rebecca’s darker taste, Rachel’s favorite stories were Piggies and Stellaluna. I kept stocked up on mangos during her Stellaluna period because she always wanted to eat one after reading the book, pretending she was a fruit bat as she opened her mouth wide for the juicy chunks of mango flesh. That brings me to this week’s food post since at 23 weeks the babies are mango-sized.
Mangoes, although superb as is, are fabulous in recipes, especially in summer. They are rich in vitamins and their juicy sweetness can liven up a grain recipe or give variety to salsa (mango salsa is wonderful with fish). Besides the availability of mangoes year-round, you now can buy frozen mangoes, a wonderful addition to smoothies. I loved making my kids smoothies in the summer as they thought they were getting a treat and I knew they were getting a rainbow of vitamin filled fruits. And one of my favorite drinks is mango lassi, an Indian yoghurt drink, that is simple to make and a great accompaniment to spicy food.
The biggest problem with a mango is trying to cut it. I have tried all of the recommended ways and have found this way the easiest. Chef Allen Susser is a mango specialist and makes cutting mangoes a snap. Just make sure you have a good sharp knife…that makes all the difference.
1 mango, cut up
Chopped cilantro to taste
chopped jicama (about ¾ of a cup or to taste)
1 jalapeno pepper, minced
A few tablespoons finely minced onion
Juice of 1 lime
1 ripe but firm avocado, chopped:
Combine all ingredients. Taste and correct seasonings.
1 mango, cut up
1 cup yoghurt
½ cup milk (you can use rice or almond milk)
4 teaspoons of sugar or honey (more if needed)
a few pinches of ground cardamom pods
Put all ingredients (including a pinch of cardamom) in a blender and blend until smooth.
Add more sugar or honey if needed. Sprinkle a little cardamom on top and serve.
Quinoa, Mango, and Black Bean Salad
¾ cup quinoa
1 ¼ cups water
3 cups cooked black beans
½ cup chopped red onion
1 mango, chopped
1 cup peeled and diced jicama
1 cup halved cherry tomatoes
¼ cup toasted sunflower seeds
¼ cup toasted pumpkin seeds
¼ cup extra virgin olive oil
¼ cup lime juice
2 jalapenos, seeded and minced
½ cup chopped cilantro (or mint)
salt and pepper to taste
Bring water to boil and add quinoa and a pinch of salt. Cover and reduce to a simmer, until water is absorbed (about 15 minutes). Set aside to cool. Place beans, onion, mango, and jicama in a large bowl.
Fluff the cooled quinoa with a fork and add to bowl:
(Gently fold to combine.)
Whisk together salad dressing ingredients in a small bowl.
Pour over salad and toss to coat. Fold in tomatoes, sunflower seeds, and pumpkin seeds just before serving.
Enjoy and Happy Summer!
P.S. Amanda, I'm sorry I missed you at Café Gratitude. I would have LOVED it if you had come up to say hi. Next time, please do! xo, Wendy