My latest “aha moment”…while watching Forks over Knives…in one scene where the doctor is teaching a patient how to shop for healthy foods, he says, “This is a Mango. Mango adds a beautiful flavor to food.”
It was like my brain exploded.
I love fresh mango…but when I see these greenish totally unripe versions of mango at the grocery store…I won’t even consider taking them home.
But did you know that it is incredibly simple to ripen an organic mango?
I found my beautiful mango at the BioMarkt, and let him sit (oh-so-happily) on the sunny window for one week before I fashioned him into one of the most delicious, pancake toppings EVARRRR!
Since I am still on a vegan diet (began as an experiment, but I’m loving how I feel!) I will give you an incredibly simple vegan pancake recipe as well.
Vegan walnut almond flax pancakes
2 Tbsp baking powder
1 Tbsp light brown sugar
1/4 cup chopped walnut
1/4 cup chopped almonds
1 Tbsp ground flax meal
1/8 tsp sea salt
dash of cinnamon
2 Tbsp coconut oil
1 cup soy or almond milk
Mix all the dry ingredients in a bowl first. Then, add the (melted) coconut oil and almond milk. Mix until everything is homogenous.
Turn on a burner to medium heat and let sit until hot (about 4 minutes). Now spoon out the pancake mix onto the skillet. No reason to add more oil, there is plenty in the pancake mix.
Once bubbles form on the top, flip the pancake and cook for about 1 minute, or until nicely brown.
Repeat with all the remaining batter.
Minty Mango Maple Coconut Syrup
1 fresh Mango
1 can of organic coconut milk
1/4 cup maple syrup
handful of raisins
sprig of fresh mint
Add the delicious mango, coconut cream (this is the fat sitting on top of the water in the can of coconut milk), and maple syrup to a blender. After it is blended, add the contents back to the skillet used to make the pancakes, and heat through. Add the raisins and cook for about 3 minutes (to hydrate the fruits).