I recently bought a juicer after watching the movie, “Fat, Sick, and Nearly Dead”. It appears I am a sucker for sensationalism with a valid point. I am currently experimenting with juicing anything green I can find at my local farmer’s market. After several weeks of drinking green, something orange is a pleasant change.
Mangos to the Rescue
Last weekend I attended Camp Blogaway – a bootcamp for food bloggers. We learned about blogging, different foods and products, not to mention making many wonderful friends.
One of the sponsors – National Mango Board educated us on the magnificent mango, entertained our palates with several dishes, and topped off our goodie bag with mangos to take home.
A few things I learned:
- Don’t judge a mango by its color. Red doesn’t mean ripe.
- Gently squeeze to check ripeness. They should be soft, not mushy.
- To accelerate ripening, place mango in a paper bag with a banana.
- To delay ripening, place mango in the refrigerator.
- A one-cup serving of mangos is only 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber.
Tango with the Mango
Once I arrived home with my complimentary mangos, I decided to juice them. I wasn’t sure what would taste good with mangos so I pulled out my Flavor Bible to find complementary flavors. I choose according to the contents of my refrigerator, and it just happened to work really well.
I started with mango, carrot, ginger and lemon. After tasting it, I decided it was too sweet for my taste.
I added yellow peppers and that balanced out the sweet. I topped it off with cayenne pepper for a kick. I am so pleased with my spicy mango juice recipe, and look forward to making it again.
- 1 large mango
- 1 carrot
- 1 small lemon (or lime)
- 1” piece of fresh ginger
- 3 miniature yellow or orange bell peppers or 1 large pepper (optional)
- A dash of cayenne pepper
- Wash all fruits and vegetables before making juice.
- Peel the mango with a sharp knife. Cut the mango into pieces. Discard the peels and pit.
- Wash carrot in cold water and scrub using a stiff brush. Scrape lightly, but do not peel, as valuable vitamins and minerals lie close to the surface.
- Peel the lemon as you would an orange, removing the outer skin. Cut off as much of the white skin as possible. Cut the lemon in half across the middle, and remove the seeds.
- Feed all ingredients into your juicer except the cayenne pepper. Sprinkle cayenne pepper on the fresh juice and stir.
- More fresh mangos are eaten every day than any other fruit in the world.
- “Big Mango” is the nickname for Bangkok, Thailand just like “Big Apple” is the nickname for New York City.
- The paisley pattern was developed in India and is based on the shape of a mango.
I love fruit-inspired art. I wonder how many other patterns evolved from fruit. If you can think of any, please let me know.
Inspiration is all around you… including on your dinner plate.
…and then she paused for thought.