It’s mango season and have a look at this beauty on the left….
Usually when you buy organic, the fruit and vegetables are smaller. Not this mango, weighing in at 750g! when most larger mangoes are around 500g – and it was deelicious! The other one was used to make these….
Mango and coconut is a match made in heaven. The beautiful tropical flavours of summer. A dash of lime also teams well with them, but unfortunately I was fresh out of them!
Mangoes are incredibly healthy. First of all, they are low GI, full of fibre (to help keep you regular) and their vibrant orange color shows that they are a fabulous source of the antioxidant beta-carotene. Antioxidants protect your cells from damage by free radicals, reducing your risk of nasty diseases like cancer and slowing down the ageing process…yeah! 🙂 They are also an excellent source of Vitamin C (also an anti-oxidant – more anti-ageing), Vitamin B6 and the minerals potassium and magnesium (both can lower your blood pressure).
But all of that is just a bonus as we eat them because they taste great!!!
This was a most delicious breakfast, but could also be used as a dessert
- 1 large ripe mango approx 500g (1½ cups approx or 370g flesh)
- ½ cup Vitasoy Unsweetened Coconut Milk
- 1 teaspoon vanilla paste or pure vanilla extract
- 2 tablespoons chia seeds
- Remove flesh from mango and chop roughly
- Add mango to the bowl of a food processor and blend until smooth
- For those with a thermomix, speed 4-5 for 10 seconds, then wipe the sides down with a spatula
- Add coconut milk and blend until incorporated
- Thermomix speed 4-5 for 10 seconds
- Stir through vanilla paste and chia seeds
- Pour into a bowl and refridgerate for 30 minutes while you prepare the serving bowls or glasses (oh, and clean up!)
- After 30 minutes, stir the mixture to make sure the chia seeds are evenly dispersed before pouring into 4 serving bowls or glasses (approx 130g per serve)
- Place in the fridge for at least 1 hour or overnight