Blueberry-Mango Salsa

A fruity salsa for grilled fish, chicken, tacos, or an appetizer with chips is found in many places in Mexico and the U.S. Don't forget the jalapeños, or not!

Makes +2 cups (+260 g)

Severs 6

~Use organic ingredients as much a possible.~

chopped red onion

1/4 cup (160 ml) lime juice

dash of red chili flakes or deseeded minced jalapeño to taste

1 ripe mango, peeled, pitted and diced small

1 cup (130 g) blueberries

1 diced avocado

1 Tbs. (15 ml) olive oil

chopped cilantro or parsley

optional: 1/2 cup (65 g) black beans, drained

uno 1. Mix the lime juice and chili flakes.

dos 2. Sit for 5 minutes.

tres 3. Mix the rest of the ingredients together.

cuatro 4. Stir in the lime juice.

cinco 5. Serve over fish or chicken, in tacos, or set out for an appetizer.

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Mango and Mint Guacamole

What do I do with all the mint that has taken over the backyard?!? Mexican dinner with guacamole, of course!

~avocado tree~

Serves 4

organic shallot(s), diced

2 Tbs. organic lime juice

2 organic ripe avocados

chopped cilantro or parsley

chopped mint

1 diced, seeded chili or a can of organic, mild green chili

1 organic mango, diced

sliced organic green onion

uno 1.  In a bowl, stir together the shallots and lime juice.

dos 2. Set aside for 10 minutes.

tres 3. Mash in the flesh of the avocados.

cuatro 4.  Add the cilantro/parsley, mint, chili, and 3/4 of the mango.

cinco 5. Set for 10 more minutes.

seis 6. Garnish with the torn mint leaves, rest of the mango, and sprinkle with green onions.

siete 7. Serve 

• with tortilla chips
• with nachos
• with raw vegetables
• with hash browns and eggs
• on toast
• on radish salsa
• in quesadillas
• in tocos
• over chilli
• stuffed in baked potatoes
• baked with frittata
• top on chicken
• top on beef ribs
• spread on a pizza
• spread on a fish burger
• add to pasta 
• add to tomato rice dish
• add to refried beans
• make a guacamole BLT
• make a chicken and guacamole wrap
• mix with prawns
• etc.

P.S. Plant the avocado seeds. It will not produce avocados but make nice house plants.

Try some other appetizer dips: https://veggiefernandezs.blogspot.com/search/label/appetizer%20dip

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Stir Fry Tofu with Mangos

  I usually do not add fruit to a stir fry, but I have leftover mango from the Tofu Mango Dessert...

豆腐とマンゴーの炒め物 (Japanese)

/tōfu to mangō no itamemono/

Serves 4

Cooked organic rice

Mango Sauce マンゴーソース /mangōsōsu/:

1 organic mango, peeled, cored, and chopped

2 Tbs. (30 ml) each: GF liquid aminos and organic lime juice

1 tsp. (4 g) each: cumin, cornstarch, and chili paste

Japanese

i /long e/

一 /ichi/ 1. Use a food processor or blender to blend all the ingredients.

Stir fry 炒める /itameru/:

olive oil

1 package of organic extra firm tofu, drain and pressed out the liquid for 30 minutes or place in the microwave for a minute or two

chopped organic garlic

grated organic ginger

chopped organic bell pepper

organic onion, cut into fourths

organic spinach

chopped zucchini

sesame seeds

二 /ni/ 2. Cut the tofu into bite-size squares or triangular shapes.

三 /san/ 3. Heat the oil in a wok or a skillet over medium heat. 

四 /shi/ 4. Add the tofu in small batches and cook until lightly browned. Keep flipping to brown on all sides.

五 /go/ 5. Remove the tofu.

六 /roku/ 6. Add more oil and sauté the ginger. Leave in the pan or remove.

 七 /shichi/ 7. Sauté the vegetables.

 八 /hachi/ 8. Reduce the heat and add the tofu and sauce.

 九 /kyuu/ 9. Add a little (GF) flour and stir until the sauce thickens.

 十 /juu/ 10. Place in a bowl and sprinkle with sesame seeds over the rice.

Try some other

tofu dishes: https://veggiefernandezs.blogspot.com/search/label/tofu

Asian dishes: https://veggiefernandezs.blogspot.com/search/label/Asian

Tofu Mango Dessert: Spicy Mango Tofu Dessert: https://veggiefernandezs.blogspot.com/2024/03/japanese-dessert-tofu-mango.html

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Japanese Dessert: Tofu Mango

Japanese cruise can be quite different from Western cruise. After living in Japan for 13 years, I miss the many desserts they have to offer. Add tofu for protein and antioxidants. You have a healthy after dinner treat for you and your guest.-Mike

Serves 4

1 1/2 cups (195 g) frozen organic mango cubes

2 Tbs. (30 g) organic sugar

1 Tbs. (15 ml) organic lemon juice

2 blocks of organic silken soft tofu, chilled

sliced mint leaves

fresh mango for garnish

1/4 cup (60 ml) water

~Japanese~
i /long e/
一 /ichi/ 1. In a saucepan, add water, frozen mango, sugar, and lemon juice.

二 /ni/ 2. Bring to a boil, reduce to medium, and simmer about 7 minutes into a syrupy liquid.

三 /san/ 3. Purée the mixture.

四 /shi/ 4. Cut each block of tofu into 2 rectangles, then into cubes.

五 /go/ 5. Place in bowls, pour the sauce on top, garnish with mint and fresh mango cubes.

Try some other 

desserts: https://veggiefernandezs.blogspot.com/search/label/desserts

tofu recipes: https://veggiefernandezs.blogspot.com/search/label/tofu

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Toast à la Fruit and Avocado

Avocado* fruit was first domesticated in Mesoamerica, in the highlands of present-day Mexico and Guatemala, more than 5 000 years ago.

Tostadas con fruta y aguacate (Spanish)

Serves 2-4

4 slices of sourdough bread (or a gluten-free bead)

1 ripe organic avoid, pitted an peeled

1/2 cup (65 g) organic mango, pitted, peele and cubed

1/2 cup (65 g) organic seedless grapes, cut into fourths

1/2 cup (65 g) (diary-free goat cheese) or crumbled feta

2 organic mandarin orange, peele and segmented

optional: 

• salad
• soap
• other types of fruits

uno 1.  Lightly toast the bread in a toaster.

dos 2. In a food processor or blender add the avocado and mango, purée.

tres 3. Spread onto the toast.

cuatro 4. Top with grapes and orange pieces.

cinco 5. Sprinkle with the cheese.

seis 6. Cut the toast in half and server with optional salad or soap.

*"Avocado"

aguaate (Central America, Caribbean Spanish and Spain)

palta (Agentina, Chile, Perú, and Uruguay)

abacate (Portuguese)

āhuacatl (Nahuatl) 

avocado pear (British English)

avo (Australian and South African English, as well as colloquial in the UK)

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Chickpeas, Cucumber, and Mint Salad

 This a nice South Asian street snack. 

Serves 4-6 

Substitutions are listed or added ingredients to the salad.

1 organic cucumber (Substitue with some tomatoes or mango.)

15 1/2 ounce (655 g) can of organic chickpeas, rinsed drained and patted dry

2 Tbs. (15 g) cornstarch

olive oil

2 tsp. (10 g) curry powder

1 tsp. (5 g) graded organic lemon zest

2 Tbs. (30 ml) organic lemon juice

mint or cilantro, or a combination

optionals: 

(dairy-free) cheese (example: mozzarella, goat cheese, feta)

chopped organic red onion

1. Cut the cucumber into fourths lengthwise, then into bite size pieces. Place in a colander.

2. Toss with a little sea salt.

3. Let them stand 15 minutes and toss a few more times for the liquid to drain.

4. In another bowl, toss the chickpeas with the cornstarch.

5. Transfer to a fine-mesh strainer and shake to remove excess cornstarch.

6. Heat the oil in a skillet over medium-high heat until shimmering.

7. Add the chickpeas, stir until golden brown and crisp, about 5 minutes.

8 Add the curry powder, stir, 30-60 seconds.

9. Transfer to a paper towel-lined plate.

10. Discard the liquid collected under the cucumber, then wipe out the bowl.

11. Add the cucumber to the bowl, with the lemon zest and juice, plus optional(s).

12. Add the mint/cilantro, or both.

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Mango Salsa

It is believed that mangos originated between Myanmar, Bangladesh, and northwestern India. Worldwide, there are several hundred cultivars of mango. The mango is the national fruit of India, Pakistan, and the Philippines. It is also the national tree of Bangladesh. A raw mango contains 44% of the daily value of vitamin C. 

mango fruit on a tree

मैंगो साल्सा (Hindi)

/maingo saalsa/

Makes about 1 1/2 cups (360 ml)

about 3 ripe organic mangoes, cut into bite-size pieces or 15 ounce (430 g) organic can of mangoes 

1 organic lime

2 Tbs. (12g) fresh cilantro or parsley or handful of chopped fresh leaves

pinch or two dried red chile to taste

1 Tbs. (15 g) organic sugar

optional ingredients:

• 1/4 cup (60 ml) organic coconut milk
• 2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos
• pinch or two turmeric
• sambal to taste

एक /ek/ 1. Mix the mango spices with lime zest, juice, and cilantro/parsley. 

दो /do/ 2. Mix in any optional ingredients. 

तीन /teen/ 3. Sever over:

• meats
• fish
• rice
• ice cream
• pan cakes or waffles
• etc.

चार /char/ 4. Serve in:

• in tacos
• burrito bowls
• quinoa salad
• hummus
• burger patties
• soups
• scramble eggs
• etc.

पांच /panch/ 5. Blend the ingredients in a food processor for a marinade sauce.

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