“Mango, often dubbed the king of fruits, isn’t just delicious, it’s full of nutrients and health benefits.”–OhioHealth.com
Nothing Like Fresh summer Produce 🌽🍅
When I was a girl, mid- to late summer, it seemed to my unfledged mind, was one of grandparents’ favorite times of year. This was because it was the time of year full of fresh garden produce! It wasn’t unusual during this season for them to eat a dinner full of nothing but fresh vegetables: salted, slices of beefsteak tomatoes, pork-flavored half-runner beans, sweet corn on the cob slathered with sweet butter, and dinner rolls spooned over with sorghum syrup. Sometimes, they’d toss in fresh melon for dessert, with or without ice cream, or some sort of fruit cobbler!
Oh, how intoxicatingly fragrant those kitchens were! To this day, I can’t smell a good garden tomato without being reminded of one of their kitchens. It didn’t matter which house I happened to be visiting, my maternal grandparents or my paternal grandmother–their kitchens had similar earthy aromas during the end of summer. To be sure, they’d vary the menu with tomato, bacon, and lettuce sandwiches or wilted lettuce with bacon drippings. Sometimes they might fry up hamburgers and top them off with a fresh slice of tomato, serve a salad with freshly picked cucumbers and chopped garden “mangoes,” and of course, have more sliced and salted tomatoes on the side. They might even bake up a meatloaf with chopped, fresh “mangoes,” or they might stuff the freshly picked “mangoes” with a meatloaf-like mixture.
Mangoes are a Tropical Fruit 🥭
It was years later, when I was stunned to learn that what my grandparents called “mangoes” were actually called bell peppers. I was further surprised to learn that mango was a tropical orange fruit grown in trees! In fact, it’s only been in the past decade that I’ve really come to embrace and regularly eat mangoes, due to their availability now in both the produce and freezer aisles in most local stores.
Mangoes have a delicious, creamy peach-like flavor and juiciness, and they pack a nutritional punch. They are chock full of vitamin C, and they are full of soluble fiber–known for binding with fat and cholesterol in the digestive tract before they get absorbed. Mangoes are also a good source of vitamins A and E. Overall, mangoes benefit your immune system, eyes, skin, gut health, and even have anticancer properties. Plus, they taste great. What’s not to like about that?
Mangoes and Bell Peppers 🫑🥭
Although mangoes taste nothing like a bell pepper, they are both nutritionally beneficial and a versatile addition to a wide array of recipes, such as the one I am sharing with you today. This recipe is a super easy, quick recipe for dinner or lunch. While it is an older recipe from a plant-based cookbook, by Rip Esselstyn, you don’t have to be vegetarian to enjoy this recipe. Plus, for those with allergies, it is gluten-, dairy-, and nut-free.
It’s bursting with nutrients and plenty of fiber to fill you up and benefit your health. However, I know all of that doesn’t matter if the recipe doesn’t look and taste great, and this sweet and savory recipe certainly does! As my Grandmother Helen taught me to remember, “We eat first with our eyes,” and this recipe makes one vividly vibrant plate, full of colors and flavors that will lead to full tummies and clean plates around your table!
This recipe will “Bowl” you over! 🥣
While I know my papaw would have NEVER tried this recipe, I’d like to think both of my grandmothers would have given this mango-forward dish a try. Therefore, I hope you will try this recipe out in their honor, and, of course, feel free to serve up a side of salted, sliced tomatoes, corn on the cob, and/or some rolls with sorghum syrup from the local farmer’s market!
From my home to yours, I wish you new and old recipes that are full of family connections and stories!
Sweet Potato and Mango Bowls
Gluten-free, nut-free, dairy-free
Serves 2, but recipe can be doubled or tripled
Ingredients:
2 large sweet potatoes
1 (15-ounce can) black beans, drained and rinsed
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon chili powder
4 cups of my favorite salad greens, i. e. spinach or spring mix
4 to 6 green onions, chopped
1 fresh mango, chopped or 1 cup frozen mango chunks
1 red bell pepper, chopped
½ avocado, mashed or diced, depending upon preference
¼ cup chopped cilantro (optional)
Lime juice
Salsa
Directions:
Bake sweet potatoes (microwave or oven)
In microwave safe bowl add black beans and spices, stir and heat for 60 or so seconds in microwave (Can also mix and heat on stove top if preferred)
Divide greens between two bowls
Top with sweet potato, which can be cut in half or cubed, your preference
On top of sweet potato, add beans, green onion, mango, red pepper, avocado & cilantro, if using
Drizzle with lime juice and add desired amount of salsa
Steph Simply 