I look forward all year to mango season, and when it comes I buy them by the boxes! There’s an Asian market nearby that sells them as cheap as $7.99 for a box of like 22, so I practically live off of them. They’re just the best fruit eva. When they’re truly ripe and I take my first bite and taste sweet honey like juice it’s like my world stops for a minute and I just indulge in the moment. It’s so worth the months of waiting. Needless to say I go crazy in the kitchen making mango everything. Lately my obsession has been savory mango sauces for my zoodles (zucchini noodles), salads and even dips.
If you’ve been following me on my Instagram account then you’ve seen all the awesome things growing in my garden like these heirloom cherry tomatoes. This batch is so full of salty savory flavor, it’s gonna be a good year for tomatoes…last year was totally not (at least for me).
Anyway, with the combination of ripe cherry tomatoes on hand and mangoes you can imagine the flavor fest goin on! The best part about using fresh, ripe and organic produce is that the flavor is so intense that you don’t need to add any salt. I really try to avoid it as much as possible. Back in the day when my fibromyalgia was full force my hands and feet would swell up when I used it and over all it’s just not healthy. So if I’m feeling like something salty I add tomatoes, especially sun-dried tomatoes cause they’re very salty in flavor. Fresh herbs are a great addition too. In this recipe I used cilantro and green onion and I’m telling you it adds so much flavor you won’t even miss the salt!
This sauce is so versatile I’ve been using it as a dip but I really love it with zucchini noodles. I add avocado, lots of cilantro, cut up cherry tomatoes and other veggies and it’s a perfectly satisfying meal. It’s super easy to pack for lunch too. In a small container pour in the sauce and a separate container can be filled with either your zoodles or romaine leafs and other cut up veggies and you’re ready to go. Easy peasy!
2 champagne (gold) mangoes, peeled (or 1 regular larger mango)
1 cup cherry tomatoes
4 sun-dried tomatoes (oil-free)
Small handful cilantro
2 green onion stems
1/8 tsp chili flakes (if you’re not a fan of spicy go slow adding this in and taste before adding more)
1) Remove flesh from mango and place into a blender with the rest of the ingredients. 2) Blend until mostly smooth, the texture should have some little chunks in it. 3) Scoop out into a bowl and serve with fresh cut veggies, over salad or with spiralized zucchini noodles.
Now it’s your turn, What are your favorite ways to eat mango? Leave a comment below.