Happy Hump Day! Welcome to the official first monthly recipe round-up featured here on Fuchsia Freezer! Myself and 4 other very talented food bloggers have joined forces and become Foodie Mamas! The last wednesday of every month you will get a chance to check out what each of us has created for that months ingredient pick. Yup, we each have to push ourselves a little and come up with a recipe based on one ingredient that was chosen by one of us. This month we have Mangoes! Yum! And how perfect for the beginning of summer.
Please join me in saying welcome to Chrissie from The Busy Baker, Kim from Feed Me Seymour, Deepika from Easy Baby Meals and Sabrina from Dinner Then Dessert. Each of these ladies takes a new and fresh approach to food blogging, and I consider myself very lucky to be featured among such great talent. Make sure you take a moment and check them out! Also stay tuned at the bottom of this post you will get a chance to see their creations! 🙂
Now onto the mangoes… we all had to come up with a recipe revolving around this delicious, brightly coloured fruit and I was really excited to dig in. As some of you may have read before, I’m pregnant with our third daughter. My youngest (now… soon to be middle) daughter experienced a dairy allergy after she was born. This was a huge a surprise and proved to be more challenging then I ever anticipated. In saying that, I am now venturing into the world of dairy-free recipes (since I have to eliminate all dairy from my system). Rest assured though, my family still enjoys cheese, yogurt & milk in all of its glory, so I will still be making food based around those ingredients as well :). I don’t always want to make two meals though, so I took this opportunity to kick breakfast, lunch or snack time up a notch, and I made a Dairy-Free Island Smoothie. Since I am new to the dairy-free world, please feel free to give advice on any products and recipes you’ve used and love!
I also wanted to test this out on two of my toughest critics… so I thought I would ask them to help out today!
- 2 large Mangoes (or about 2 cups)
- 1 cup frozen pineapple
- 1 tsp honey or agave nectar
- ½ cup dairy-free coconut yogurt, vanilla flavoured
- splash of coconut water
- 8 ice cubes
- Sweetened Shredded Coconut (optional)
- Peel & Chop Mangoes. Add to blender.
- Add the rest of the ingredients (minus the shredded coconut).
- Blend until everything is mixed well together and you have a thick, creamy consistency. Add more ice if you choose.
- Serve in your favourite glasses or mason jars (as I did) and top with about 1- 2 tsp of shredded coconut per serving (depending on how much coconut flavour you want).
This makes about 2 large servings or as you see, 3 medium sized servings for myself and my two awesome helpers! I think they like it…
Thank you so much for stopping by here today, but the fun isn’t done!! Please make sure you check out these tasty takes on mangoes from each of my Foodie Mamas!
Check out this delicious looking Dairy-Free Mango Coconut Sorbet from Chrissie at The Busy Baker!
Deepika from Easy Baby Meals took mango to a whole new level with this Mango Salsa!
Kimberly, from Feed Me Seymour, came up with Mango Chilli Glazed Shrimp for her recipe… doesn’t it look tasty?
And Sabrina, from Dinner then Dessert, shared her take on mangoes with this Mango Habanero Preserve Chicken.