Hey Hey! So summer has arrived! Well for most… it’s actually been cooler here in BC? However that has not stopped me from indulging in all the fresh summer fruits that are out there 🙂
With that said – I have been on this CRAZY mango kick lately?? I cannot get enough of them. Somehow eating them instantaneously takes me back to memories of India. Speaking of India… this post was actually inspired by our friend David, whom we met in India (recently saw in Vancouver). So no I am not weirdly obsessed with magoes so much that I am writing about them… When we saw David the other night, he mentioned how he doesn’t like eating magoes because they require so much work cutting them (which they really don’t(eye roll)) – he also told us how you can eat them with out having to cut it* (pretty cool eh? I’ll share that at the end of the post).
All that has brought me here to this post – a random combination of slight obsession and inspiration 😛
If you are tired of the mumble jumble – simply scroll below past all this “non-sense” and you will find the recipe. Otherwise… let me share with you some cool facts about mangoes and a short video on how it can actually be really easy to cut them!
Mangoes are rich in antioxidants. They help fight oxidative stress and reduce inflammation—two major factors in developing heart disease. Mangoes are also a sweet source of fiber.
Mangoes having low glycemic index, that maintains the blood sugar level. It balances the fat levels too. The presence of potassium regulates the blood pressure and fluid mechanism in the body. Great way for athletes to help replenish that lost potassium.
Mangoes are rich in Vitamin A which makes the skin soft and shiny. When the pulp of mango is rubbed over the skin, it makes your complexion fair and maintains the moisture.
Mango is full of digestive enzymes like magneferin, katechol oxidase and lactase and helps to overcome the problems related with digestion. It has enough fibre that eases acidity and constipation. It acts like a cleanser for stomach and intestines. It also strengthens the liver.
Mangoes are a good source of copper and Vitamin B6, which helps form red blood cells, supports healthy immune function and cognitive development.
Mangos are ripened by some dealers using calcium carbide, which can cause serious health problems (one more reason to buy organic). If you do have non organic mangos, wash them properly before consuming or soak overnight in water.
Anti-Inflammatory Mango Salad Dressing
- 2 ripe mangoes
- 2 limes
- 1 tsp turmeric powder
- 1/2 tbsp tahini
- Peel and cut the mango into chunks - place in Vitamix or blender. Next squeeze the juice of the 2 limes into blender, add the turmeric powder and tahini. Blend - serve and enjoy!
Recipe NotesOption to add more tahini for a thicker dressing or water for a lighter dressing.
How To Eat A Mango Without Cutting It
Mango Mash: It’s fun. It’s messy. It’s a blast. Kids will love it!
Take a ripe mango that’s slightly soft. With enough pressure to mash the mango’s insides but not so much that you break the skin, start squeezing and rolling the mango until it feels like the flesh inside is broken down. Cut off the tip top of the mango and then suck out the pulp and juice. It’s like drinking a mango smoothie 😛
For another delicious mango recipe try our Indian inspired VEGAN MANGO LASSI
With Love & Gratitude,