Tag Archives: mango

Mango Guacamole

It’s May 1st and so begins my month of travel. This will be a true test of how well I eat and if I can keep up with my exercise. I typically do my cooking on the weekends but on weekends like this when I’m getting ready to travel, I usually don’t even bother getting groceries. My flight is on Sunday so I need to eat what I have and make sure my refrigerator is pretty empty. Since I’ll be in London for Cinco de Mayo and won’t get a chance to make myself some tacos, I decided pick up the ingredients to make this Mango Guacamole to eat instead.

Fresh mango and avocados are stirred together with red onion, cilantro, pepper (I used jalapeño), and orange and lime juices. Mangos and avocados are pretty inexpensive in the grocery store right now so I love taking advantage of that. I could eat avocados every single day so making this guacamole makes me really happy. If you don’t like guacamole, so sorry to hear that. The mango and orange juice in this gives it a hint of a sweetness that pairs so well with the heat of the Serrano or jalapeño pepper. Luckily, this guacamole makes just enough that I won’t have any leftover before I hit the airport. I’ll happily eat it all weekend.

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Combine mango, red onion, cilantro, orange juice, lime juice, salt, avocado, and pepper in a large bowl; toss to combine.

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Serve guacamole with tortilla chips.

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Additions: None

Omissions: None

Substitutions:

  •  Jalapeño pepper

Overall Rating: Love It

Source: Cooking Light magazine

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Seaside Sunrise

I spent all of last week in Chicago and, despite battling an allergic eye infection that forced me to wear my glasses all week, I used the opportunity to rest, relax, and read. I took long walks along the water and spent the warm (and warm-ish) days at the beach on the lake. I slept in a lot which was different from my last trip to Chicago in May where I was awoken every morning at 6am by a happy dog named Abigail eager to go outside. Watching the sun come up over Lake Michigan is enchanting and I was able to get up early enough once last week to catch it. The way the sun glistens over the water, making the lake look silver and glossy, is a sight that I never tire of. This Seaside Sunrise seems appropriate.

Pineapple, orange-mango, and cranberry juices are mixed with passion fruit rum, a little grenadine (which I left out) and topped with sparkling wine and fruit slices. Any of your favorite rum could be added here but the flavor of the passion fruit combined with the different fruit juices really makes this a perfect little summer cocktail. Whether you are seaside or landlocked, make a batch of this and enjoy our last days of summer.

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Combine pineapple juice, mango-orange juice, passion fruit rum, cranberry juice, and grenadine in a large pitcher.

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Pour into ice-filled glasses, and top with sparkling wine, if desired.

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Garnish, if desired.

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Additions: None

Omissions:

  • Grenadine

Substitutions: None

Overall Rating: Love It

Source: Coastal Living magazine

Chipotle-Mango Guac

Today is my birthday. (Sound the alarms, ring the bells, cue the horns!)

Instead of making myself a cake or cookies like my sweet tooth usually urges me to, I’m making guacamole. Okay, I know it’s not even close to a birthday cake but when it’s your birthday, you can have whatever you want. Having a birthday on a Tuesday is pretty ho-hum so you have to make do and find the little joys.  Like a blue sky, an engaging book, driving with the windows down, a good night’s sleep, central air conditioning, and a satisfying snack like this Chipotle-Mango Guac.

Avocados are mashed with lime juice before being mixed with fresh mango, spicy chipotle in adobo, and cilantro. The combination of the sweet mango with the smokiness of the chipotle work so well with the creamy avocado. This is one guacamole that I could easily sit and eat entirely at one sitting if I’m not careful. This is such a simple and amazing snack that can be made in no time. And the good thing about guacamole? It’s thick enough to hold a lit candle for a birthday wish if necessary.

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In bowl, mash avocados with lime juice. Stir in mango, onion, chipotle and cilantro; season.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

Bombay Chicken Salad

I have friends in Tampa who I go visit often and on a trip several month ago, one of my friends picked up some food from the local grocery store for us to snack on.  Along with the hummus, veggies and crackers, she also brought home a curried chicken salad, called Bombay Chicken, that was so good, I wanted to rub my face in it.  I can pretty much count on her picking up this salad now whenever I’m there and it’s just addicting.  The last time I was there in January, I sat down and actually dissected the salad trying to figure out what was in it.  I haven’t tried to recreate the salad myself yet but it reminded me that I had the recipe for this Bombay Chicken Salad that was just waiting to be made which has similar flavors and is, no doubt, much healthier.

Chicken grilled with curry powder and cumin is diced and added to quinoa (or couscous as the recipe calls for) and mixed with mango, golden raisins, scallions, and almonds.  The whole mixture is tossed with a light dressing made of olive oil, lemon juice, honey and more curry powder.  The warm flavors of the curry and cumin contrast perfectly with the sweet creaminess of the mango and raisins while the scallions and almonds both provide their own unique crunch.  While I made this with quinoa, this would be delicious with couscous as the recipe indicates, or even whatever your favorite rice is.  The Bombay Chicken from the grocery store in Tampa is a mayonnaise-y calorie bomb so at least I know that when I have that craving, I have this healthier dish to turn to that is just as satisfying.

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      In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat.

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Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water. Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces.

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In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream.

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Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken.

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Drizzle with dressing and toss to coat.

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Refrigerate unless serving immediately.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Family Circle magazine

Pickapeppa Chicken and Mango Kebabs

Sorry for my month long absence! I wish I could say that I’ve been off doing something fun but I’ve really been doing nothing more than living everyday life. Anyway, I hope to get back into a normal routine here so thanks for being patient and thanks for coming back! My favorite season is here so it’s got me itching to do some serious cooking again. But before I break out the soups, apple and pumpkins, I held on to summer for one more day and made these grilled Pickapeppa Chicken and Mango Kebabs.

Chicken is marinaded in Pickapeppa sauce (also considered Jamaican ketchup and usually found near the marinades and steak sauces in the grocery store) and garlic before being threaded onto skewers with chunks of mango and fresh red pepper. A quick trip to the grill (indoor or outdoor) and you’ve got a flavorful kebab that is great with a side of veggies or salad. Even if summer is over, kebabs can be made anytime of year and are a great way to jazz up plain old chicken and veggies. If you’ve never tried Pickapeppa sauce, pick up a bottle and try it with just about anything. You’ll probably be hooked.

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The ingredients:

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Combine chicken, Pickapeppa sauce, and garlic in a large zip-top plastic bag. Seal bag. Refrigerate 2 hours.

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Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken, mango, and red bell pepper ­alternately onto each of 8 (12-inch) skewers.

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Place skewers on grill rack coated with cooking spray; grill 10 minutes or until chicken is done, turning ­occasionally.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Strawberry-Mango Smoothie

I had dinner with a friend last night and as I was driving home, under an almost-blue moon (which is tonight, by the way), with the windows down and the sunroof open, I felt a change in the air.  It was the change that comes in the summer when evenings get slightly cooler and temperatures dip into the 60s for the first time.  And even though it’s supposed to get a little warmer here for the weekend than it’s been the last couple of beautiful days, I’m eagerly waiting for those nights when I can turn off the air conditioning and sleep with the windows open.  Which should be any day now.  I hope.  As I wait, I’ll just savor these remaining warm summer days and keep sipping on something cold and refreshing like this Strawberry-Mango Smoothie.

Fresh strawberries, frozen mangoes, yogurt and mango nectar are blended until creamy, smooth, sweet and tangy.  I prefer to use frozen fruit in my smoothies as opposed to ice because I like the texture of the frozen fruit but obviously you can use fresh fruit and ice instead.  Also, if you can’t find mango nectar (which I find in the international foods section of my grocery store), simply substitute orange juice or apple juice.  Really, just throw in whatever you want.  Smoothies are a sweet ending or a good accompaniment to a weekend brunch, as a way to get a couple servings of fruit in you, or just to cool off on a hot day.  Whatever your day brings you, I hope you have fun today or tonight and do something you wouldn’t normally do, something off the cuff and unexpected.  That way when you tell your kids/friends your story, you can officially say, “I did it once in a blue moon.”

Have a great weekend everyone!

Strawberry-Mango Smoothies (makes 2 smoothies)

  • 1 cup strawberries, quartered
  • 1 cup frozen mangoes
  • 1/2 cup mango nectar or fruit juice
  • 1 6-ounce carton fat-free strawberry yogurt

Place all ingredients in a blender and blend on high for one minute until smooth.  Garnish with fresh strawberries or mango slices.

The ingredients:

Place all ingredients in a blender and blend on high for one minute until smooth.

Garnish with fresh strawberries or mangoes.

Summer Salad with White Wine Vinaigrette

Sometimes you just need a salad. After my birthday celebration this past weekend that lasted a day longer than we all anticipated, I need several salads. And several more after that. My problem is: I. just. don’t. like. salad. I do like salads at restaurants that have bad stuff, like crispy chicken, fatty dressing, tons of cheese and nary a vegetable anywhere. You know. The ones nutritionists and dietitians tell you in magazines that you should never order? Fortunately, the building where I work not only has a cafe with a large salad bar, but one floor up from that is another salad spot where you can have someone make one for you. Unfortunately, I hate those salads. I don’t know if it’s the dressing, the lack of options or what, but each time I get one of these salads, I’m miserable and disappointed. I have figured out though, I like salads I make myself, where I control the ingredients and only put in what I know I like. And I since I don’t really like bottled dressing, I like simple vinaigrettes where I can control the fat and the flavor. So after work last night, I stopped at the store and started filling my basket with both fruits and veggies that I knew would not only be tasty but would also take advantage of summer’s colorful (and local!) produce. Hence, the homemade Summer Salad with White Wine Vinaigrette.

A simple butter lettuce/red leaf lettuce combination is topped with Jersey plum tomatoes, baby carrots, avocado, red pepper, mango, and toasted almonds before being drizzled with a vinaigrette of white wine vinegar, extra virgin olive oil, salt and pepper. The almonds, carrots and red pepper give a yummy crunch while the avocado provides a creamy texture. And the mango…oh the mango. Some people don’t like fruit in their salads but I think nothing is better. The slightest bit of sweetness in the mango mixes so well with the other produce and gives this salad the perfect ending note. The vinaigrette is simple and light and especially good with a dash or two of garlic powder. Use any vinegar you like and as little or as much oil as you prefer. This salad didn’t leave me feeling unsatisfied or unhappy. It’s one salad I can definitely get behind!

Summer Salad with White Wine Vinaigrette (makes 2 servings)

  • 4 cups salad greens (your preferred choice)
  • 1 or 2 plum tomatoes, chopped
  • 1/4 cup baby carrots, chopped
  • 1/2 red pepper, chopped
  • 1 avocado, cut into bite size pieces
  • 1 mango, chopped
  • 2 tablespoons slivered almonds, toasted (or any preferred nut)
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • salt and pepper (to taste)
  • 1/4 teaspoon garlic powder (optional)

Combine extra virgin olive oil, white wine vinaigrette, salt, pepper, and garlic powder (if using) in a jar or bowl. Shake or whisk to combine. Divide lettuce between two plates, and top with even amounts of tomato, carrot, red pepper, avocado and mango. Top each plate with one tablespoon of toasted almonds. Drizzle each plate with dressing, using as little or as much as you like. Finish with additional salt and pepper, if desired.

Combine extra virgin olive oil, white wine vinaigrette, salt, pepper, and garlic powder (if using) in a jar or bowl. Shake or whisk to combine.

Divide lettuce between two plates, and top with even amounts of tomato, carrot, red pepper, avocado and mango.

Top each plate with one tablespoon of toasted almonds and drizzle each plate with dressing, using as little or as much as you like.

Finish with additional salt and pepper, if desired.

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