Wednesday, April 27, 2011

Manila Mangos Are Here! These Sweet And Delicious Fruits Are Great In Raw Salsa And Chia Pudding- Two Easy Vegan Recipes!

Manila mangos blend beautifully with avocados

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T'is the Season!
Manila mangos are here! They are smaller, sweeter and less stringy than other popular mangos. They also have a very thin skin so the best way of peeling this type of mango is with a potato peeler. Their pit is very thin so you get lots of fruit per mango. They are a great source of dietary fiber as well as vitamins A and C.

These little guys are a just a bit over half a pound each.
Unlike some other mangos, their pit is very thin.

Our Favorite Way to Eat Mangos
When these mangos are available, Doug and I kid about falling below the "minimum mango" level. That means we have less than 4 in the house and it's time to buy more! Almost every day we enjoy chia pudding with diced mango and sometimes we add some berries. This healthy dessert is under 200 calories with over 3 grams of omega 3 per serving! 
For a great appetizer, we mix a mango with an avocado and make a quick salsa. Here are two yummy, healthy and easy recipes to enjoy!

Manila mango salsa with organic blue corn chips.

Raw Vegan Manila Mango Salsa 
[Serves 4]
1 Manila mango, peeled and diced
1 California avocado, peeled and diced
2 tablespoons red onion, diced
2 tablespoons fresh cilantro, chopped
1 jalapeno, chopped (remove seeds if you want less heat)
1 tablespoon fresh lime juice

Combine all ingredients and mix gently. Serve with organic chips or slices of jicama, bell pepper and cucumber.

Per serving (salsa only): 86.2 calories, 5.3 g fat, 0.8 g saturated fat, 0 mg cholesterol, 1 g protein, 11.5 g   carbohydrates and 3 g dietary fiber.

This delicious and healthy dessert only has 164 calories but packs more than 3 grams of omega 3 fatty acid and 7.5 grams of dietary fiber!

Vegan Vanilla Chia Pudding with Manila Mango and Raspberries
[serves 4]
2 cups vanilla Living Harvest hemp milk
5 tablespoons chia seeds
1 Manila mango, peeled and diced
1 cup fresh organic raspberries

Early in the day, or the night before, combine chia seeds with vanilla hemp milk and stir vigorously with a fork for a minute or so. Let sit for 15 minutes and stir again until the chia seeds are well blended and separated. Let the mixture sit out for an hour, stir one more time and refrigerate at least 8 hours or until thickened and firm.
When thickened, stir the mango into the pudding and place in serving bowls. Top with raspberries and serve.

Per serving: 164 calories, 7.1 g fat, 0.6 g saturated fat, 3.3 g omega 3 and 2.7 g omega 6 fatty acid, 0 mg cholesterol, 3.5 g protein, 22.8 g carbohydrates and 7.5 g dietary fiber. 


Dulantha said...

Looks like delicious.

Thanks for promoting these food which are not artificial.

MegSmith @ Cooking.In.College said...

Just found your blog and I LOVE it!!! These mango recipes look perfect :-)

I am following you now, I can't wait to come back!