I am always on the lookout for new-to-me gluten-free foods. I especially like naturally gluten-free foods and have been making a real effort to try fruits & vegetables that I once passed over thinking I didn’t like them. In all reality, when I asked myself why I didn’t like some of those foods, it wasn’t because I had tried them and didn’t like them, but that I had never really given said food a chance.
Last year I went out on a limb tried papaya and hated it. Fortunately that experience did not ruin me and I picked up a mango this past week at the store. Once I figured out how to cut the darn thing, I fell in love with it. I started to cut it like I would an avocado. Clearly just because they are shaped similarly doesn’t mean that they look the same on the inside. Some people may have picked up on that quicker than I did. I butchered my way through enough mango for my breakfast fruit bowl and then set out to find out how I am really supposed to cut a mango. I figured that finding out the correct way was in my best interest if I wanted to keep all of my fingers attached to my hands. This is what I found, complete with instructions & pictures. I do best when pictures are involved. Who knew that the “pit” wasn’t round? I didn’t. Apparently it is a “flatish, oblong pit” that must be cut around. It is a good thing that the mango is super tasty, otherwise this seems like an awful lot of work! LOL! I assume that it will become second nature over time, just like cutting an avocado, watermelon or cantaloupe. I wonder if there is a special tool like my combination apple/pear corer/slicer. That is one cool gadget that I don’t want to be without (my fingers are pretty happy about this one too). While I am searching for a mango cutter, I probably should pick up a cherry pitter since cherry season will be upon us soon.
Back to eating the mango. It rocked! I wonder why it took me so long to try it?! Not only did I add it to my fruit bowl for breakfast, I added it to my black beans & rice dish that I ate for lunch. I can’t wait to add this into my rotation of fruit! As I was watching The Biggest Loser last week, they had a recipe using mango with quinoa and black beans that sounds fantastic! Here is the recipe:
Naturally gluten-free!! Perfect summer treat!
Mango Quinoa Salad
Ali Vincent’s protein-loaded treat!
Season 5 champ Ali Vincent showed contestants this week how to make this delicious snack. Or you can have it with fish as a side dish for dinner or put it in a wrap.
2 cups cooked red quinoa (at room temperature or cold)
1 mango diced
1 handful of chopped cilantro
1 15-ounce can of black beans
1 red bell pepper chopped
6 green onions thinly sliced
4 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoons fresh lime juice
In a small bowl, combine vinegar, oil and lime juice. In a big bowl, combine all other ingredients. Drizzle liquid mixture over the salad, and toss until well combined. Chill for about an hour.
Makes 6 servings
Per serving: calories 240; Total Fat 8g; Sat Fat 1g; Cholest 0mg; Sodium 10mg; Total Carb 34g; Fiber 7g; Sugars 9g; Protein 7g.
Have you tried a mango before? Do you have any favorite uses for mango? Care to share them with me?
Don’t forget that today is the Gluten-Free Food Labeling Summit! Click here to read more about it.