Easy Banana-Mango Ice Cream

Ingredients

• 1 cup frozen banana chunks
• 2 cups frozen mango chunks
• 3 tablespoons coconut milk
• 2 tablespoons honey
• A pinch of salt
• 2 tablespoons unsweetened coconut flakes

Makes 3 cups

Directions

Place all ingredients except the coconut flakes in a food processor and puree until smooth. Transfer to a sealed, airtight container and chill in the freezer for 30 minutes to firm up the ice cream. Serve garnished with coconut flakes.

Apple and Mango Muesli

• 1 apple, shredded
• 1 cup old fashioned rolled oats
• 2 dates, chopped
• 1/2 cup cubed mango
• 1/2 cup nuts (I used a combination of walnuts and almonds)
• Yogurt or milk to serve
• Extra fruit and nuts to top

- Shred the apple in a food processor. Remove and set aside.
- Place the oats, dates, and nuts in the food processor and pulse until lightly chopped.
- Return the shredded apple to the food processor along with the mango and pulse until everything is roughly chopped.
- Place your preferred serving size of yogurt in a bowl and top generously with the muesli mixture. Add extra chopped nuts and fresh fruits on top (I added more mango and banana).

This is the muesli of my dreams – soft and moist yet still feels raw and chewy. The fruits do their job of adding sweetness though you can add the sweetener of your choice if needed. Leela of the kitchn describes the feeling of this as a “deconstructed, fruity oatmeal cookie”, and this is indeed what it tastes like. Another thing I love about this recipe, as opposed to the others I’ve tried, is that no soaking is required. It does acquire a pleasant mellowness after having rested in the fridge overnight but really, I could eat this straight out of the food processor with a spoon. Feel free to try this with fruits other than mango (blueberries were used in the original recipe). Whatever is in season on your side of the world would be ideal. Change the nuts around too, use your favorites or what you've got in your pantry.

http://80breakfasts.blogspot.com/2011/04/breakfast-38-apple-and-mango-muesli.html

How to Cut a Mango

Champagne® Mangos have a thin pit in their core.  When you slice them, be careful to cut slightly off center so you do not to cut through it.











1.  Start by holding the mango with the smaller end facing up and stem-side down.  Cut the mango in half by slicing off its sides.  There will be a little "meat" on the pit of the mango. You can use your knife to slice it off, then discard the pit.





2.  Use a knife to make slices along the length of each mango half, then again across to make a crisscross pattern.  Just be careful not to cut through the skin. TIP:  At this poing, you can take a spoon an scoop out the cubes, or, you may follow Steps 3 & 4.






3.  Holding a half mango, use your finger to press gently on the skin, pushing the mango cubes out.





4.  Slice cubes off with a knife, or scoop out with a spoon before you push the cubes out. Discard the skin.






http://www.champagnemango.com/site/cutting