[The title of this post comes from the name of a nail polish I bought simply because it was called Mango Get ’em. I’m a sucker for such wit.]
Hi, my name is Sarah, and I’m obsessed with frozen mango. [Hi, Sarah!]
It all started with Trader Joe’s Frozen Mango Chunks. Such deliciousness in a bag. Such flavor! Such sweetness! I should have been stationed in the freezer section at Trader Joe’s around the nation based on the amount of mango I was able to sell to unsuspecting shoppers who stumbled upon me and were unable to defend themselves against my effervescent endorsement of the product.*
*There were numerous similar occasions regarding Trader Joe’s Greek yogurt as well.
Don’t get me wrong. Fresh mango is incredible. But I’m not the best mango-cutter [“On the next 20/20: The Rise of Mango Cutting Crime in America…”] out there, nor a most excellent judge of their ripeness…meaning I often end up getting less bang for my buck, or more-sour-than-sweet for my money.
I am good, however, at picking out pineapples. I am also good at cutting them. Once, I cut one up on the beach with a machete in Costa Rica. How do you like me now, Toby Keith?
I’ve learned that you want to look for pineapples with big “eyes”…the bigger their eyes, the sweeter they are. Also, if you cut the top off and turn the pineapple upside down overnight (store in the fridge for extra crispness in the morning), the sugar from the bottom will run down through the whole pineapple and make it extra sweet for breakfast!
Although I am still, like Sandy was to Danny, hopelessly devoted to Trader Joe’s…I have discovered that many brands of frozen mango are similarly delicious and hold up similarly well when thawed. [I don’t care what they say on the back of the bag, unlike with berries, thawed frozen mango does not need to be served partially frozen. Although eating pieces straight from the freezer is a fun snack, especially on a hot day. It’s like frozen grapes…but BETTER.]
But then…I got to thinking…mango is tasty…and mango and avocado are quite a common pairing in many recipes (including my Spicy Shrimp Cocktail…so yum!)….and one time I think I might have made a mango-black bean-avocado salsa that was quite good…
And I had some thawed frozen mango since I am currently fixated on it….
So clearly, it was time for some Mango Guacamole to enter The Smart Kitchen recipe textbook.
But who showed up at the Frozen Mango Lovers Anonymous meeting, but The Ginger Man (not to be confused with the bar/pub in Austin). See, he’s even wearing his name tag!
I then had a flashback to a meal at Ventana, a restaurant here in Charlottesville, where they made a Guacamole Trio…one of which was Ginger Guacamole. So, knowing that ginger and mango are generally pretty good friends—after all, Ginger Man did show up at the Frozen Mango Lovers Anonymous meeting–I thought, let’s throw caution to the wind and make some Ginger Mango Guacamole!
Into my bowl went: 1/2 avocado, 2 Tbsp. chopped mango (the super juicy bits), 1 Tbsp. diced red onion, 1 Tbsp. chopped fresh cilantro, and the juice of 1/2 lime. [You can add salt and pepper if you’d like…or some red pepper flakes.]
Then the mashing! (and squishing…)
Here is the recipe for you. What I ended up with was about 1/2-3/4 cup (hard to say because I ate a bunch as I was mashing and mixing…); I’ve doubled the amounts I used so you can use a whole avocado, which I guesstimate will leave you with about 1-1/2 cups of guac, depending on the size of your avocado.
- 1 avocado
- 1/4 c. diced fresh or thawed frozen mango
- 2 Tbsp. finely diced red onion
- 2-3 Tbsp. chopped fresh cilantro (adjust to taste)
- 1-2 tsp. fresh ginger, minced (adjust to taste)
- Juice of 1 lime
- Salt, pepper, red pepper flakes (optional, to taste)
1. Combine all ingredients into a small bowl.
2. Mash together until the guacamole has reached desired consistency. (If you ask me, chunkier is better!)
Kashi TLC Fire Roasted Vegetable Crackers…
I brought along some minted pineapple [from that beautiful pineapple I showed you long, long ago (at the beginning of the post)]…
…and a Peanut Butter Z Bar! (I know they are “for kids” but I LOVE these…and I figure since I spend my day with kids, that counts, right?)
And let’s keep moving backwards to breakfast! Mango played a key role in this morning’s outstanding overnight oats blend. Not only did I get in some frozen mango, but I had some frozen razzies (not to be confused with Razzles, the candy that Mark Ruffalo and Jennifer Garner bond over in 13 Going on 30) in the freezer, and threw some of those in as well. SO good. Love the raspberry. Love the mango. Love, love, love!
On top of 1/4 cup plain yogurt, 1/3 cup oats, 1 Tbsp. wheat bran, and 1/2 banana, I added a small handful (fingers-ful, perhaps?) of frozen berries, plus some juicy defrosted mango. Then, topped that with a dash of nutmeg and a dash of cinnamon.
Mashed and mixed, stirred and stewed. (OK, there was no stewing. Unless it was my brain stewing over what crazy concoction I would come up with tomorrow. I just wanted some extra alliteration there.)
And the color change begins….
Although we are currently learning in 5th grade science that color changes indicate chemical reactions…technically this is just a physical change, and I’m pretty sure we’re talking mixture and not solution here.
Any ideas of what my oats should look like tomorrow?*
*I have just enough pumpkin left for one more batch of POO (heeheehee…pumpkin overnight oats….oh goll, I’ve been spending too much time around 5th grade boys)