This pancake is light on your tummy and you can control how much mango curd you want to drizzle on it... accompanied by a fresh
cut sweet mango you might actually need very little of it (that is if you are counting calories).
Not exact matches
2 ears of corn — grilled 1 medium jicama — sliced into cubes or small matchsticks 2 ripe,
sweet mangos —
cut into small cubes ground chipotle — to taste (optional) 1 - 2 limes 1 bunch cilantro 1 - 2 ripe but firm avocados — cubed your favorite taco shells hot sauce of choice
Definitely will make it again, next time I will add a little more kick to the salad and
cut the amount of sugar, since the
mangoes were
sweet enough.
2 cans full fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks —
cut into 2 - inch pieces and bruised with the back of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe,
sweet mangoes — peeled and pitted zest and juice of 1 lime 1/2 cup light agave syrup or other sweetener of choice
1 ripe
mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/4 cup dry white wine 1/4 cup passion fruit juice (available in most Latin American and Caribbean markets) 3 tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and
cut into 1 inch cubes 1 large pineapple, peeled, cored, and
cut into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and
cut into large cubes of 1 1/2 inches 3
sweet white onions, peeled and
cut into quarters and separated
I julienned yellow squash using a mandoline (and yes,
cut a finger in the process), but I found the julienned squash was a delicious replacement for pasta in a thai - inspired salad with jicama,
sweet baby bell peppers, cherry tomatoes,
mango, and almond crusted chicken, tossed in a peanut sauce dressing.
2 large ripe but firm
mangoes,
cut into matchsticks size 2 cups purple cabbage,
cut into julienne size strips 1 large or 2 small carrots, julienned 1/2 of a cucumber, julienned 1 small
sweet pepper, julienned 8 - 10 mint leaves, sliced thinly 3 Tbsp.
Cut up your
sweet potatoes and half of the
mango into chunks.
I julienned yellow squash using a mandoline (and yes,
cut a finger in the process), but I found the julienned squash was a delicious replacement for pasta in a thai - inspired salad with jicama,
sweet baby bell peppers, cherry tomatoes,
mango, and almond crusted chicken, tossed in a peanut sauce dressing.
Freshly
cut pineapple and
mango give omega - 3 rich salmon a
sweet and juicy topping.
I have a serious
sweet tooth and love having something
sweet after dinner, but I'm really trying to
cut processed and refined sugar out of my diet since it makes me breakout (ugh, those
mango gummies at Trader Joe's always call my name!)
If espresso isn't your thing, ask for some fresh -
cut dragon fruit, papaya and
sweet mango to be juiced up instead.