Hello everyone! Hope you had a great weekend! I sure had a good one.. tons of homework as always but pretty pretty pretty.
While I was in Mexico, I thought I would be eating mangos like it was the end of the world but actually it was pretty hard to find them and they were very expensive too because of course, they weren’t in season. That’s why I was experimenting with new flavors like sapodilla, black sapote, tons of different bananas, pineapples oh my, how I miss my tropical fruit. Anyways, who would think that actually it would be easier for me to find mangos in Montreal, and cheaper! Maybe yes they do travel from long distance but oh boy they are so good! They come from Mexico and Ecuador most of the time.
Here it’s a little picture of how my weekly fruit stack would look like.. and yes it was all for me haha.
Plus all the veggies in the fridge and “hundreds” of bananas.. anyways today I have 2 recipes in less than 10 minutes.
Mangos 2 ways: Dessert and Lunch/Side Dish
While I was in high school I used to make this ice cream almost every single day, it was my favorite dessert, lunch time in Mexico is like dinner time in Canada or USA so the biggest meal of the day is around 2-4 pm. After having lunch time with my family I would enjoy this dessert and it seriously made my day. Mostly because it is so simple and easy to do but yet so good.
And of course I used to go big, I’m not talking about 2 mangos, I would eat this huge cup of mango ice cream. Yum yum yum
Mango Ice Cream
Frozen mango chunks
Water if needed
As you can see, simplicity is part of this recipe. I believe we can find the most delicious flavors in nature without altering them and just really enjoying the pure flavors.
Blend the frozen mango in your food processor, adding a little bit of water if needed to make it super creamy and delicious. No big secret here that’s all I used. Blend blend blend!
Mango-Kiwi Pasta Salad
Serves 1-2
2 zucchinis, spiralized
Flesh of 2-3 big mangos
4 medium kiwis
3 medjool dates
2 small dried figs
Raw kale leaves
1 teaspoon dried herbs (optional)
Blend the fruits in a high speed blender until smooth. Cut your kale leaves in small size, mix with zucchini and dried herbs. Serve in a bowl and top with the sauce.
Mix well and enjoy!
There you have it! Two easy recipes using the same ingredient. Give it a try they both are so simple!
I’ll talk to you soon, now I have to go back to reality and start doing homework! Have an awesome week!
Awesom-O!
I am thinking of blending both the bananas in my fridge with the mangoes. Then add a few chopped dates on top
Thanks for awesome recipes. I’m a great fan of your blog now!
Love & Light.
Vi’
Thank you! That sounds great! I’ve done it without the dates and it tasted super good, plus dates omg it will probably be twice better!
Hahaha ;D Amen to that sister!
Wonderful suggestions!
This past week they had a box of 7 (!) large mangoes from Mexico for $3.99,
and since I am on a 10-day green smoothie binge I bought 2 cases, totally divine!!
Wow that’s awesome! It’s so weird how cheap they are and specially this time of the year right? Anyways good for us haha!
The pasta salad looks really delicious!
I really want to try black sapotes. I’ve been eating the mamey sapotes lately. Maybe I can get some when I go to Mexico at the end of this year
Well I grew up in Mexico and it wasn’t until this past holidays that I tried them. Can’t you believe that? And they are so easy to find! I’m sure you will love them, they taste soooo unique! I couldn’t believe I was eating a fruit
which part in Mexico are you visiting?
[...] here in Gastrawnomica like the Party Veggie Rolls using kale leaves instead of collard, or my Mango-Kiwi Pasta Salad, but basically you can add kale to almost everything, kale is perfect for green smoothies for [...]