This article was sponsored by the Mango Board. All opinions are my own.
It recently dawned on me that mangoes are a year-round fruit. I always thought of them as a summer fruit but after reading a few articles on mango, I realized they’re available all year long. Am I the only one that didn’t know this? Please tell me I’m not alone here folks.
Please.
While there are more mangoes in the market during the summer than any other season, this tropical fruit can bring a little sunshine to your table any time of year. There are six varieties of mangoes that make up most of what’s available in the U.S. Because each variety comes into season at a different time of year, you’ll always find a mango in your produce aisle. For example, right now Peru is sending Kent and Tommy Atkins varieties!
Pretty amazing, isn’t it?
If you follow me on Instagram, you’ve probably seen that I’ve been posting a new mango recipe every Monday this month. It’s a bit different than how I usually post my recipes – since they’re usually here on my blog – but for the month of January I did a little switcheroo, which means you got double the amount of recipes you usually get from me.
Not a bad deal, right?
So, let’s start by chatting a bit about the best way to find a ripe mango in the food store or farmers market. All you have to do is squeeze it gently. A ripe mango will be slightly soft like a peach or avocado. If you’re not going to use the mango right away in a recipe, you can purchase a firm mango that will ripen at room temperature over a few days.
So many of my clients are intimidated by mangoes (and artichokes) — they have no idea what to do with them or how to cut them and eat them. No sweat. It’s easier than you think. To cut a mango, simply slice off the sides of the fruit, avoiding the large seed in the center. Once you have these two sides, you can get to the flesh and slice or dice as needed. Then, simply scoop it out of the skin. For more on how to cut a mango check out Mango.org.
So, onto the recipes because I know your mouth is watering already….
You can check out each of the four recipes by clicking the below recipe name links (and I featured a full recipe here for you at the bottom of this post, too)!
Here’s my Easy Mango Taco recipe that’s full of creamy hummus and avocado along with tomatoes, mango and fresh cilantro for a festive Mexican flavor in each bite.
My Lovely Mango Smoothie Bowl recipe, which is a great alternative to serving your smoothie in a glass because you can add fun toppings like you would to a bowl of oatmeal.
My Morning Mango Chia Pudding recipe that’s ideal for busy on-the-go breakfasts because you make this recipe the night before and store it in your fridge until the morning.
And, last but not least…. my Miraculous Mango Beet Salad recipe, which is ideal for weekend lunches or weeknight dinners.
And if you haven’t gotten a chance to head over to my Instagram account yet, please do so! I’m sharing one of these four tasty mango recipes with you below.
Enjoy!
xo
Ingredients
- 4 small beets
- 1 cup arugula
- 1 large mango peeled and diced
- 3 Tbsp. raw walnuts
- 1 Tbsp. toasted coconut flakes
- 2 Tbsp. almond oil
- Juice of 1 large lemon
- Sea salt and freshly ground black pepper to taste
Instructions
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Preheat the oven to 400 degrees F.
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Roast the beets in a large baking dish in an inch of water for 40 minutes or until very tender. Add more water if needed. Remove from the oven; set aside to cool then peel the beets and discard the peels. Dice the beets into 1/2 inch pieces.
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In a large bowl, combine the beets, arugula, mango, walnuts and coconut flakes. In a small bowl, whisk the almond oil, lemon juice, sea salt and pepper. Drizzle the dressing over the salad and toss to coat. Serve immediately.
This post was sponsored by the Mango Board. All opinions are my own.
chia pudding is my fave!!