Wednesday, July 12, 2017

Tango with Mango: From Breakfast to Bevvy...


Walk into Asian supermarkets these days and you will likely find boxes of bright yellow ataulfo mangoes on sale. There can be stacks of them piled high for your picking. The cheapest I've seen were 20 in a case for $6.99!! Of course the best is always eating it ripe freshly peeled, but if you are looking to savour the bounty of fruit with other complementary flavours, here are some ideas from breakfast to bevvy that have won my family over.


Have you ever tried mangoes in a sandwich? Yes a sammie. This was an easy peasy idea my sister-in-law from Quebec made for us while visiting when my boys were babies. It is as simple as slicing up mangoes and bell peppers into strips and wrapping them in a pita with grilled chicken breast (here I used shredded leftover rotisserie chicken meat) and a spread of mayonnaise. It was an amazing taste combination!


Jazz it up for a heartier fare with added veggies like lettuce, tomatoes and red onion. This could be a great lunchbox idea for your young campers.


The soft & crunchy textures with creamy & sweet flavours really makes this a colourful & fresh standout summer wrap!


Why not serve breakfast with cut up mangoes on the side instead or on top of the usual fruit companions? 

Mangoes and papaya add a tropical touch to French Toast.

This Caribbean-inspired black bean salad is a vibrant colourful medley of fresh sweet and fruity flavours, with crunchy textures and bite! In here, we've got mangoes, papaya, bell peppers, raisins, almonds, lime juice and jalapeno. So refreshingly good also served along a meal of Slow-Cooked Jamaican Oxtails.

Papaya Mango Black Bean Salad

Homemade mango sorbet! Simply freeze 4 cups of diced mango for several hours. Then along with 3 Tbsp. granulated sugar, whiz in a food processor for five minutes and serve. See more on my post on how to best cut a mango.

Mango Sorbet

Forget going out for those uber Taiwanese fresh mango icy dessert bowls. Make your own with crushed ice, fresh mangoes on top, a dollop of vanilla or mango ice cream and a drizzle of condensed milk... 

Fulfilling my son Etienne's persistent request :D.

Take it a step further and make mango juice shaved ice, and add a beautiful cascade of cooked adzuki red beans for an authentic Asian dessert taste experience.

Shaved Ice with Mangoes and Red Beans

And of course, we can't forget Vietnamese smoothies, or sinh to. The thick creamy shakes-- made from blending peeled fruit, crushed ice and a touch of condensed milk until glossy-- do double duty as drink and dessert. Next time you have a bowl of beef noodle pho, try ending the meal with a fresh mango smoothie. To make your own Vietnamese-style mango smoothie at home, blend 1/3 cup chopped mangoes, 1 tsp. sweetened condensed milk, and 1/2 cup water. Add 1-1/2 cups crushed ice and blend until smooth. Serve with a straw and spoon.

Mango Smoothie Vietnamese-Style

I hope I've inspired you to experiment-eat your way through your box of mangoes. How will you eat it next time?

This month, we've got a Food Revolution #cookwithfoodrevTO contest on how you eat your fruit! Snap a photo and enter for a chance to win a Jamie Oliver cookbook. See here for all the details.



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