Who doesn’t look forward to mango season? To eating the king of fruits, both ripe and green, adding it to salads and curries, making popsicles with the frozen fruit? We certainly do! And so we decided to see what we could do so you could enjoy this summery flavor year round.
Presenting Origin Nutrition Mango Mania, our brand new clean, certified plant protein that delivers results, now in your favorite fruit flavor. Just what you wished for this season, right? And because we love mangoes so much,we went scouring our recipe books and the interwebs for new mango dishes to try and share with you. Here are the five that delivered a happy zing to our taste buds and gave us all the summer feels.
Vegan Mango Curry
- Ripe, sweet mangoes, 3 nos, diced
- Fresh coconut milk, 2 cups (use the first extraction and don’t add water)
- Turmeric, ¼ tsp
- Vegetable oil, 1 tsp
- Dry red chillies, 2 nos
- Mustard seeds, 1½ tsp
- Curry leaves, 1 sprig
- Sugar or grated jaggery, 2 tsp
- Salt, to taste
- Optional: Hing, ¼ tsp
How to make it
- Grind together the coconut milk, ½ cup of the mango flesh, chillies and ½ teaspoon of mustard seeds. Set aside.
- Heat the oil and add the remaining mustard seeds. When the seeds start to splutter, add the curry leaves, turmeric, and hing (if using).
- Add the mango flesh and the ground coconut milk paste. Add a cup of water and stir in the sugar or jaggery.
- Add salt to taste.
- Heat through till the coconut milk starts to simmer, and then turn off the heat.
The key to this recipe is that the mangoes are ripe and sweet, not the half ripe ones. Serve hot or warm with rice.
Mango Lime Tartlets
For the crust
- Mulberries, 1 cup
- Pecans, 1 cup
- Medjool dates, 2 large
- Oats, 1½ cups
For the mango puree
- Mangoes, 4 nos, peeled
- Limes, 2 to 3, juiced
- Coconut oil, 1 tbsp
- Chia seeds, 1 tsp
- Salt, a pinch
- Optional: Maple syrup, 1 tbsp
For texture in the puree
- Mango, 1 no, chopped
How You Make It
- Blend all of the tartlet ingredients until moist.
- Press into tartlet pans and set in the freezer for about 30 minutes. (You can place parchment paper in the bottom of the tartlet pans so the crusts pop out a little easier.)
- Make the mango puree by blending all the ingredients under Mango Puree until smooth. You can also add a couple of tablespoons of Mango Mania vegan protein to amp up the protein quotient.
- After 30 minutes, gently pop the tartlet crusts out if the pans.
- Stir the chopped mango into the puree and pour into each tartlet.
Mango Matcha Pudding
- Chia seeds, 4 tbsp
- Mango, 1 large, peeled and diced
- Matcha powder, ¼ tsp
- Coconut milk, 1½ cups
- Honey or maple syrup, ¼ tsp
- Mint leaves
- Coconut flakes
- Flax seeds
How You Make It
- In a bowl, mix the chia seeds and matcha powder with coconut milk. Set aside for 45 to 60 minutes for the chia seeds to bloom.
- Add a dash of Mango Mania vegan protein powder if you’d like an extra protein punch.
- Add honey or maple syrup and mix well.
- Transfer this mixture into desired serving dishes. Fill halfway, then layer with 2 tablespoons of diced mangoes.
- Add chia and matcha mix on top, fill till full.
- Garnish with chopped mango, mint leaves, coconut flakes and flax seeds.
Serve immediately or chilled.
3-Ingredient Mango Popsicles
Mango, 2 cups, ripe, chopped
Coconut milk, 1½ cups
Maple syrup, 2 tbsp
How You Make It
- Add mango, coconut milk and maple syrup to a blender jar. Add a dash of Mango Mania protein powder for an extra protein punch.
- Blend for several seconds. Scrape the sides of the jar and repeat until the mixture is smooth.
- Pour the mixture into popsicle molds. Add the popsicle sticks and place in the freezer.
- Freeze for at least 4 hours or overnight.
When ready to eat, run the popsicle mold under cool water for a few seconds, this will help the popsicles slide out of the mold easily.
No list would be complete without a go-to milkshake that you can take with you on the go. This one is simple, easy-peasy and lip smackingly delicious.
- Unsweetened Plain Almond Milk, 300ml
- Fresh duFresh Diced Mangos, 1 cup
- Maple Syrup, 2 tbsp
- Chia Seeds, 1 tbsp
- Crushed Ice, ¼ cup
- Optional: Origin Nutrition Mango Vegan Protein Powder
How You Make It
- In a tall glass, add chia seeds and 50 ml of almond milk. Keep aside until the seeds bloom.
- In a blender, add the diced mangos, maple syrup, crushed ice and almond milk. Add a dash of Mango Mania protein powder for an extra protein punch.
- Blend until smooth.
- Transfer to another glass. Slowly pour over the bloomed chia seeds & garnish with mango pieces.
And there you have it, our list of mangolicious recipes for the summer. As always, for a hit of protein you can add in our Origin Nutrition unflavored or mango mania protein powder. Try them and let us know what you think?