Mango, sugar, water, pectin, lime juice concentrate. I can handle that. Happily.
And oh boy, it’s so good. It’s like eating mango jelly, sort of. It’s creamier than jelly. And it’s sweet but not ridiculously sweet like jelly can be. It’s perfect. It tastes much more decadent than you can imagine. If you’re ever had apple butter or pumpkin butter, similar concept but with mango. The last time I used pumpkin butter I made Vegan Bananas Foster If you happen to like sugar, more sugar, rum, and bananas, you should make this. You don’t even need to use pumpkin butter. It was just an optional add-in. But back to mangoes. I have a serious love for all things mango so figured I would compile some of my favorite mango recipes and highlight them… Mango Basil Personal-Sized Tortilla Pizzas
Mango Balsamic Rice, Beans, & Mixed Vegetables
Mango Ginger Maple Tofu Mango Banana Vanilla Softserve (vegan) Mango and Sour Cream Muffins with Streusel Topping
Mango and White Chocolate Chip Cookies
No Bake White Chocolate & Mango Cookie Dough Bites
These bites are my latest obsession and one of my personal favorite desserts of any desserts I’ve ever made and posted about. And I’ve made a lot of desserts. I have all kinds of other specialty recipes in my Themed & Specialty Recipes section such as Stevia Recipes, Peanut Butter Recipes, Game Day Recipes, Easy Snack Ideas & Recipes, and more. In case you have an ingredient like pumpkin, peanut butter, flax, etc. and you’re curious to find ways to incorporate that ingredient into recipes, I have lots of themed recipe posts. From my last post about Making Lightbounces & Using Light, I am glad you enjoyed my cheapie, quickie, DIY project and that you enjoy those kinds of tips and my photography tips. It was also interesting to read about your lighting challenges in your own house and what you do to rectify the issues. Questions:
- Do you like mango? I do think this is a love it or hate it food. I for one, hate cantaloupe. I know some people feel this way about mango. Also, mangoes can be hard to get just right. Under-ripe fresh mangoes are like eating a piece of dry wood. Over-ripe and they are a stingy, juice-everywhere-but-no-real-fruit-flesh mess. Frozen can be freezer burned and sour. (I’ve found TJ’s to be the best of any, consistently. But even theirs are not perfect) Dried can be over dried and like a piece of leather. But when you find that perfect mango, for me, it’s like a piece of heaven!
- Do you know how to slice a mango? Any tips or tricks? This is another one that’s tricky! I peel it with a knife. Then, I make long slices, taking care to avoid the pit but sometimes I feel like there is more pit than flesh and I end up with a juicy mess all over my cutting board. I need to get a mango slicer. I have plenty of gadgets. And plenty that just collect dust. But that’s one I really should pick up because I think I would use it and it would be helpful.
