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May 15, 2006
I'm trying something new....Mangos!
Being a proud member of the fruit of the month club, delivered to my doorstep this month were 5 large mangos. I’m not a huge mango lover, mainly due to lack of exposure. I can’t remember seeing a mongo in my childhood years and probably tasted one for the first time a year or so ago. I’ve never purchased one before and I now I have 4 (one did not survive the shipping) sitting in my fruit bowl waiting for me to experiment before they rot.
Mango Tips
Keep unripe mangoes at room temperature to ripen, which may take up to 1 week. A paper bag might help them ripen sooner, but they will not ripen at temperatures below 55 degrees F. Mangoes that gently yield to pressure and smell fruity are ripe. Ripe mangoes can be kept in the refrigerator for up to 2 weeks, or they can frozen, dried, cooked in syrup or puréed.
Banana-Mango Smoothie
This is the first recipe I tried with my mangos. I thought it was pretty good. Very smooth, nice consistency. Maybe too vanilla - tasting. I also added ice cubes to make it more frosty.
You can freeze the cubed mango overnight in an airtight container to make this smoothie a snap to throw together (for variety, try substituting frozen berries for the mango). Remember to let frozen mango thaw for 15 minutes to soften slightly. The dry milk is optional, but one tablespoon provides about 100 milligrams of calcium.
1 cup cubed peeled ripe mango
3/4 cup sliced ripe banana (about 1 medium)
2/3 cup fat-free milk
1 tablespoon nonfat dry milk (optional)
1/4 teaspoon vanilla extract
Arrange the mango cubes in a single layer on a baking sheet; freeze until firm (about 1 hour). Place frozen mango and the remaining ingredients in a blender. Process until smooth.
Yield: 2 servings (serving size: 1 cup)
CALORIES 160(4% from fat); FAT 0.7g (sat 0.3g,mono 0.2g,poly 0.1g); PROTEIN 5.1g; CHOLESTEROL 2mg; CALCIUM 160mg; SODIUM 65mg; FIBER 2.6g; IRON 0.3mg; CARBOHYDRATE 36.1g
Posted by Lisa at May 15, 2006 10:29 AM
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