Mango  
Mango harvest season is here! Lets indulge in this magnificent fruit, of large numbers of varieties. Choose them green, ripe or in between, add just a drop of limejuice and a pinch of salt as they do in the streets and enjoy. Mangos can be cooked, eaten raw or made into juice or popsicles, they can be herbed, spiked with some dark rum and spiced with curry and other spices. Mangoes are full of vitamins including A and beta carotene, C, E as well as the stress reducing B-complex with Folates, and minerals like magnesium, potassium, phosphorus, selenium y zinc. Mangoes are low in saturated fat, cholesterol and salt. And fall into the resistant starch categories, especially when partly ripe and green. They are also a member of FUNCTIONAL FOODS, those foods who resides being nutritious, are also helpful to the body in its biological functions. They are helpful in many ways, one being a wonderful antioxidant rich in beta-carotene, polyphenols, folates, calcium and vitamin C. They also contain some protein and amino acids, about 2% of your daily-recommended amount.  
 
Enjoy these great recipes and boost your body this summer.
   

Apple Mango Salsa (2 cup)

 Mango Tomato Sauce (1 cup)
  • 1 cup red apple, peeled, diced
  • 1 cup diced mango, not very ripe, peeled diced, 6 to 7 oz.
  • ¾ cup scalded onion
  • 2 ½ tablespoons limejuice
  • 2 tbsp minced cilantro
  • 2 tbsp minced pickled ginger
  • 1 tsp salt
  • ¼ tsp pepper.
  • 1 cup diced mango
  • 1/3 cup diced, peeled, seeded tomato
  • 1 tablespoon grated ginger
  • 1-tablespoon rice vinegar
  • 1-teaspoon soy sauce
  • ½ teaspoon salt
Mix all salsa ingredients and set aside refrigerated until ready to use.

Blend all ingredients, add the pan drippings from the protein you are cooking and place over medium heat. Bring to a boil and serve.
Mango sauce for roasted veggies (1½ cup)  

  • 1-¾ cups diced mango

  • 2 culantro leaves, razor leaf, or 2 tablespoons minced cilantro if unavailable
    1 packet Splenda
    ½ teaspoon garam Marsala
    1-teaspoon cornstarch
    ¼ teaspoon salt
    1/8-teaspoon pepper
    ½ cup yogurt

    4 tablespoon white wine
    

Blend all ingredients, and place over medium heat. Bring to a boil, cook 2 to 3 minutes and serve.