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Tag Archive: mango

Fire Roasted Corn and Black Bean Burgers with Mango Salsa (gluten-free + vegan)

June 16, 2015 Leave your thoughts Print this page

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Happy summer! The sun is shining! Birds are singing! No math for two and a half months! (Sorry, conic sections, but I’m giving you the Cee Lo Green treatment.) I am now officially a senior! I can read books I want to read! I can use exclamation points freely in writing without looking like a fool! HOORAY!!!

I couldn’t think of a better way to celebrate the beginning of this beautiful season than with a fresh yet hearty veggie burger.

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How did these gorgeous burgers come about? Basically, I was in a very big cooking mood after taking my SAT subject tests last month, so I made homemade buns, black bean burgers, and salsa, all from scratch, and then proceeded to artfully arrange them for photographing purposes.

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Here are the buns I made that I’m not going to give you a recipe for…because it’s TOP. SECRET. (OOHHHH.) Actually, I’m just lazy, so you’re stuck with a photograph. Sorry bub.

To give you some perspective, these burgers were about half the size of my head, and neither of my parents could actually fit the entire thing into either of their mouths at once. Sorry to disappoint you, but this dish won’t stay this perfectly-assembled for very long.

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While these burgers aren’t meaty, I’d say, they have a wonderful chewy texture and are loaded with flavor. Black beans and corn are already a winning combination, but when you pair them with juicy mango pieces, luscious avocado slices, and crunchy fresh vegetables, you have a recipe for awesome. Studded with cumin, chili powder, and smoked paprika, this dish has the perfect amount of seasoning without being too spicy.

Best of all, both the burgers and the salsa are super easy to prepare, especially if you’re using store-bought buns or making a veggie burger salad instead. (This, however, was not the case for me: to quote my AP chemistry class, “Abby, you always take the complicated way.”)

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Really, though, the process is simple. You saute everybody in a pan…

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…then for a pulse in the food processor and an orderly formation…

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…and finally a bake in the oven until beginning to crisp and tender in the center. And the salsa, well, it’s basically just mixing things together in a bowl. I think you can do that.

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But if you still need a recipe, I’ve got you covered for both below. 😉

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Mango + Cucumber Salsa

Fresh, simple, and sweet, this salsa makes for a fabulous summer accompaniment to anything grilled or simply on its own. Feel free to substitute basil or cilantro for the mint and lemon or orange juice for the lime.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield 6-8 servings

2 mangoes, fully ripe

1 small cucumber or 1/2 of a large cucumber

A handful of mint leaves, finely minced

The juice of 2 limes (about 3-4 tablespoons)

Salt and pepper, to taste

Directions

Peel, slice, and dice the mangoes into 1/2-inch cubes. Peel and de-seed the cucumber and dice it about the same size as the mango.

Mix the mango and cucumber in a bowl with the mint leaves, lime juice, salt, and pepper. Stir together and taste, then add more lime juice, salt, or pepper if necessary. For best results, let sit at room temperature for 15 minutes before eating.


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What is your favorite summer burger? Leave me a comment here or on Facebook and let me know! 🙂


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Mango + Cucumber Salsa

May 20, 2015 Print this page

Fresh, simple, and sweet, this salsa makes for a fabulous summer accompaniment to anything grilled or simply on its own. Feel free to substitute basil or cilantro for the mint and lemon or orange juice for the lime.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield 6-8 servings

2 mangoes, fully ripe

1 small cucumber or 1/2 of a large cucumber

A handful of mint leaves, finely minced

The juice of 2 limes (about 3-4 tablespoons)

Salt and pepper, to taste

Directions

Peel, slice, and dice the mangoes into 1/2-inch cubes. Peel and de-seed the cucumber and dice it about the same size as the mango.

Mix the mango and cucumber in a bowl with the mint leaves, lime juice, salt, and pepper. Stir together and taste, then add more lime juice, salt, or pepper if necessary. For best results, let sit at room temperature for 15 minutes before eating.


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Toasted Coconut + Mango Waffles

May 17, 2014 Print this page

If you’re in need of a vacation, just take a bite of these waffles, and images of palm trees and hula dancers will drift into your mind… 

Ingredients

Prep Time 10 min
Cooking Time 10 min
Total Time 20 min
Yield 10-12 waffles

3/4 cup of unsweetened coconut

1 large, ripe mango

1/2 cup of coconut oil, melted (extra-virgin for coconutty flavor), plus more for greasing

1/2 cup of coconut milk

2 teaspoons of vanilla extract

3 tablespoons of coconut nectar (or maple syrup/honey, if you prefer)

4 eggs

1/2 cup of tapioca flour

1/2 cup of coconut flour

1 teaspoon of baking powder

A generous pinch of salt

Directions

First, toast up the unsweetened shredded coconut in a small skillet or in the oven at 350. Stir it often and remove it from the heat as soon as it begins to turn brown. Set aside. 

Cut up the mango into about 1/2-inch chunks. Set that aside, too, and try not to eat half of the mango while you prepare the rest of the ingredients.

In a large bowl, whisk together the melted coconut oil, coconut milk, vanilla extract, coconut nectar, and eggs.

In a small bowl, whisk together the tapioca flour, coconut flour, baking powder, and salt. Break up any remaining clumps of flour with your hands, then pour the dry ingredients into the wet ingredients. Mix to combine completely. 

Now, add in all of the mango you chopped up earlier and 1/2 cup of the toasted coconut. Fold it in with a whisk or a spatula.

Cover the waffle batter with a kitchen towel and let it sit out while you heat up your waffle iron or, in my case, a panini press outfitted with waffle grates.

Grease the iron/grates lightly with coconut oil once it heats up, then pour about a third of the batter onto the cooking surface, using more or less depending on your machine.

Close the lid and let cook until golden-brown on top, about 5-7 minutes for me. A toothpick should come out cleanly in the center of the waffles, too.

Remove from the waffle iron/grates and repeat with the remaining batter. I made 10 waffles and, of course, you will get more or less depending on how generous you are with the batter and how big your device is.

Garnish with the remaining toasted coconut and eat immediately. Leftovers can be stored in the fridge for a few days and toasted up for breakfast, but they’re really best the first day they’re made.


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Toasted Coconut + Mango Waffles (gluten-free, grain-free, dairy-free)

May 17, 2014 Leave your thoughts Print this page

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WAAAAAAAAAAAFFFFFFFFFFFFLESSSSSSSSS!

Waffle is a wonderful word; in fact, it is one of my favorites in the English language. It has a wonderful ring to it, don’t you think?

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You see those golden-brown flecks of deliciousness on the top? That’s toasted coconut.

Those little spots of yellow hidden away inside the nooks and crannies? That’s chunks of mango. It’s like a tropical waffle party in your mouth, if such a thing exists.

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While I know that a combination of protein and fat in the morning set the stage for an energetic, successful day, I’m really not a fan of savory things for breakfast. Sure, I’ll eat eggs and avocado a couple times a week, and on occasion, I’ll have leftovers, but when I first wake up in the morning, I’m craving peanut butter and banana, not bacon and sauteed vegetables. I’ve been that way since I was younger, too. I’m better than I used to be–I no longer eat white flour rolls and Fudge Graham bars in the morning–but I still like something sweet and carb-y. Sigh.

These waffles are a special treat, however–I’m not one to eat breakfast goodies every day, even if they are healthy. But these waffles, oh boy, they really taste like the real deal: chewy on the inside, crispy on the outside. My dad, who woke up to me screaming, “I’M GOING TO MAKE TOASTED COCONUT MANGO WAFFLES!!!” quite enjoyed them.

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Best of all, these waffles come together in a snap. (Notice this is a common trend with my breakfast recipes. It’s because I’m usually hungry and I want to eat as soon as humanly possible.) All you need are two bowls and a waffle iron; heck, if you don’t have a waffle iron, you can use a griddle or non-stick skillet and still make awesome pancakes. If you’re in need of a vacation, just take a bite, and images of palm trees and hula dancers will drift into your mind…

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Are ya READY?! Let’s get waffling. Haha. Look at all of the vocabulary years of honors English taught me…

First, toast up 3/4 cup of unsweetened shredded coconut in a small skillet or in the oven at 350. Stir it often and remove it from the heat as soon as it begins to turn brown. Set aside.

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Cut up 1 large, ripe mango into about 1/2-inch chunks. I am not good at cutting up mangoes or explaining it, so to see a pro do it, click here. Set that aside, too, and try not to eat half of the mango while you prepare the rest of the ingredients.

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In a large bowl, whisk together 1/2 cup of coconut oil, melted (the extra-virgin stuff for a distinctly coconutty flavor), 1/2 cup of coconut milk, 2 teaspoons of vanilla extract, 3 tablespoons of coconut nectar (or maple syrup/honey, if you prefer), and 4 eggs.

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In a small bowl, whisk together 1/2 cup of tapioca flour, 1/2 cup of coconut flour, 1 teaspoon of baking powder, and a generous pinch of salt. Break up any remaining clumps of flour with your hands, then pour the dry ingredients into the wet ingredients. Mix to combine completely.

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Now, add in all of the mango you chopped up earlier and 1/2 cup of the toasted coconut. Fold it in with a whisk or a spatula.

Cover the waffle batter with a kitchen towel and let it sit out while you heat up your waffle iron or, in my case, a panini press outfitted with waffle grates.

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Grease the iron/grates lightly with coconut oil once it heats up, then pour about a third of the batter onto the cooking surface, using more or less depending on your machine.

Close the lid and let cook until golden-brown on top, about 5-7 minutes for me. A toothpick should come out cleanly in the center of the waffles, too.

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Remove from the waffle iron/grates and repeat with the remaining batter. I made 10 waffles and, of course, you will get more or less depending on how generous you are with the batter and how big your device is.

Garnish with the remaining toasted coconut and eat immediately. Leftovers can be stored in the fridge for a few days and toasted up for breakfast, but they’re really best the first day they’re made.

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Nom-tastic awesomeness. Neither of those words are actually words, but there are truly no words to describe these waffles.

What are your favorite pancake/waffle mix-ins? Leave me a comment here or on Facebook and let me know!


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Mango Frosting

October 27, 2013 Print this page

The ideal frosting for Mango Cupcakes.

Ingredients

Prep Time 20 min
Cooking Time
Total Time 20 min
Yield Enough frosting for 10 cupcakes

1/2 cup of palm shortening

1/3 cup of raw coconut nectar (can be substituted with honey)

2 teaspoons of vanilla extract

2 teaspoons of coconut flour

2 tablespoons of arrowroot power

A pinch of salt

1 heaping tablespoon of coconut oil, melted

2 ounces of freeze-dried mango, pulverized

Directions

In the bowl of a stand mixer on low (for me, about 2), beat together the palm shortening,  raw coconut nectar, vanilla extract, coconut flour, arrowroot powder, and salt. Slowly drizzle in the melted coconut oil and mix until smooth, about 2 minutes.

With a spatula, gently fold in the freeze-dried mango. This technique is awesome for creating fruit frostings: try it with strawberries, raspberries, or even pineapples!

Scoop the frosting into a large plastic bag and push to one corner. Twist up the end of the bag you’re not using to create a pastry-like bag.

Let the frosting chill in the fridge until ready to use. Before piping, let it sit out on the counter for 15 minutes.

Frost on top of Mango Cupcakes.


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