I get hooked on ingredients sometimes. I think of a million different ways to use one ingredient (Pinterest helps a lot) and imagine the recipes and the pictures. Well that’s what is going on with MANGO right now. I forget about the sweet, tropical flavors of mango during the winter months. But now that the warmer months are arriving, bring on those beachy flavors! Oh, and bring on the beach while you are at it.
Tropical Paradise Dreaming
During the chilly winter months–60 degree weather is just brutal–I’m thinking about snowy mountains and cozy fireplaces with mugs filled with marshmallow-topped hot chocolate. Well, now that our two weeks of winter have ended and it is averaging 75 degrees everyday, I’m daydreaming about tropical beaches and laying on a beach with a fruity drink in hand. I can just imagine the ocean breeze wafting the salty air around and enjoying the feeling of total relaxation….ahhhhhh.
Daydreaming will do for now because this girl’s gotta work! In the meantime, I’ll enjoy some tropical flavors and post new recipes all while imagining I’m sitting seaside underneath an umbrella with a matching umbrella in my drink.
Mango Madness is (obviously) all about that mango. I love the sweet and slightly tart taste of this fruit. I love to eat it plain, maybe sprinkled with some chili lime salt (YUM), or atop some cottage cheese. There are so many different ways to enjoy this fruit. During the winter and early spring months, I opt for the frozen variety of mango chunks. I am not trying to spend $3.99 on a piece of fruit!
Over the next week, I will be posting two recipes using MANGO as the central ingredient. Keep and eye out for the second one, and scroll down for the first recipe: Tropical Yogurt Parfait.
Tropical Yogurt Parfait
Frozen mango is just as delicious as fresh mango. Save some money and time and buy a big bag of mango chunks at the store to keep in your freezer. Thaw pieces as needed. Check the label to be sure the only ingredient is mango and there is no added sugar or other additives.
5 minPrep Time
6 minCook Time
11 minTotal Time
- 1/2 cup thawed frozen mango (or fresh if available)
- 1/2 ripe banana
- 2 tbsp chopped macadamia nuts
- 2 tbsp unsweetened shredded coconut
- 1/2 cup plain greek yogurt
- Preheat oven or toaster oven to 350. On a foil line baking sheet, spread macadamia nuts and coconuts. Bake for about 6 minutes or until light golden brown. Remove and cool.
- In a blender, combine mango and banana and blend until smooth. You can keep chunks if you like or strain the liquid for a smoother texture.
- Place a small tablespoon of the mango puree at the bottom of a small glass cup.
- Layer greek yogurt on top of mango puree.
- Pour the rest of the mango puree over the greek yogurt.
- Top with browned macadamia nuts and coconut.
- Drizzle about a teaspoon of honey over the top.