OMG! Next to broccoli, God’s gift to earth has got to be the mango. They’re both so darned perfect, it’s ridiculous. But I’ll focus on the (ah-hem… sweet as s-e-x) mango. Peach-like and oh-so-juicy running down your arm to your elbow.. lick that off, please! Did you know the mango originated in eastern Asia? I think the ones here in Texas come from Mexico.
I just wanted to tell the locals (to Dallas) that Sprouts Farmers Market has mangos 2 for $3 right now. The extra large ones! My daughter and I love mango and eat one daily. Here’s a perfect photo demo on How to Slice a Mango, I couldn’t have done it better!
FYI: SPROUTS IS ALWAYS THE BEST PLACE FOR FRUIT & PRODUCE in my mind. I never spend more than 11 bucks on pounds of mangos, plums, oranges, bananas, apples, potatoes, onion, tomatoes, romaine and spring greens, broccoli & sweet onion… Get there! There’s always a sale!
Here’s a mango recipe you might like to try. Yum!
Mango Strawberry Soup
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Prep Time: 9 minutes
In a blender, place mangos, strawberries, creamer, wine and vanilla; blend until smooth and creamy, about 1 to 2 minutes. Chill for 2 hours before serving. Ladle into bowls and garnish with mint leaves if desired. Tip: |

