Soul $avers

Deals & Discoveries for the Discerning

Salivating over Mangos!

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


Prep Time: 9 minutes
Cook Time: none
Chill Time: 2 hours
Yield: 4 servings

  • 4 mangos, peeled and pitted
  • 1 cup fresh strawberries, washed and stems removed
  • 2 cups liquid non-dairy creamer
  • ½ cup white wine
  • 1 teaspoon pure vanilla extract
  • Mint leaves, for garnish (optional)

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:
This is not only a fruit soup, it’s amazing as a sauce over ice cream! Serve it cold as an appetizer, or drizzle a few spoonfuls of it over pound cake and a scoop of ice cream for dessert. It’s one of those wonderful, versatile things that will work for you in lots of ways.

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